Thursday, January 6, 2011

Homemade Bagels

I am a penniless college student. Especially around this time of the year when I'm awaiting financial aid and Charlie and my food supply is starting to dwindle. We always have an abundance of flour and yeast and such, so bagels are an amazing (and filling) option. Also, they are delicious.



Bagels
Adapted from Pennies on a Platter
1 packet of active dry yeast or enough to equal 1 tbsp
1 tbsp of sugar
1 3/4 cup of warm water
4-5 cups of bread flour
1 tbsp of salt
1 egg, beaten with 1 tsp of water
Cornmeal

In a large bowl, combine the yeast, sugar and warm water. Let sit for 5 minutes, then stir in the salt and 4 cups of the flour.

Dump the mixture out onto a floured surface and knead for 10 minutes, or until the dough comes together and is smooth and elastic. Place the dough in a greased bowl and cover with plastic wrap. Put the bowl in a warm place and allow to rise for an hour.

When the dough has risen, cut it into 8 equal parts. Make each part into a ball, pinching the bottoms and tucking it under. Cover the 8 dough balls with a clean dishtowel and let sit for half an hour.

Once the dough has rested, poke a hole in each dough ball and shape into a bagel. Make the holes slightly bigger than you would expect them to be, as they will shrink when you bake them. Re-cover the bagels and let them sit for 10 minutes.

Meanwhile, bring a large pot of water to a boil and preheat your oven to 400'. Line one baking sheet with paper towels, and another with cornmeal.

Drop bagels into the boiling water depending on your pot size. Mine held 4 at a time. Cook for 2 minutes per side, flipping them with a slotted spoon. Remove the bagels and let them drain on the paper towel-lined baking sheet.

After all of the bagels have been boiled, transfer them to the cornmeal-lined baking sheet. Brush each bagel with the egg wash and bake for 25 minutes, or until the bagels are golden brown.


Do it. Go and make these bagels right this instant. You won't be disappointed.

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