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Bagels

2011-07-02@10-26-17
On Saturday morning, I made bagels for the first time.
Wow.
They were good.

And the amazing factor was: they looked and tasted just like bagels! For me, that combination doesn’t always come the first time I try a recipe.

INGREDIENTS
1/3 cup water
1 1/2 teaspoons salt
2 tablespoons sugar
3 cups bread flour
2 1/4 teaspoons active dry yeast

DIRECTIONS
1. In a large bowl, dissolve the sugar in warm water (110 degrees works best), and then stir in yeast. Allow to proof until yeast resembles a creamy foam.

2. Mix salt and into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth.

3. Cover with a damp cloth. Allow dough to rise. (The original recipe is for a bread machine, but I made it by hand just fine. I let the dough rise about 30 minutes.)

4. Bring 3 quarts water to boil in a large pot. Stir in 3 Tablespoons sugar.

5. Place dough on lightly floured surface and let rest 5 minutes. Cut dough into about 9 equal pieces. Roll into smooth balls. Flatten balls, poke a hole in the center with your thumb. Twirl dough around your thumb to enlarge the hole. (In other words, make it look like a bagel.)

6 Cover bagels and let rest for 10 minutes.

7. Carefully transfer bagels, 3 at a time, into boiling water. Let boil for 1 minute, flipping the bagel half way through.

8. Remove and drain briefly on a clean towel.

9. Bake bagels at 375 degrees for 20 – 25 minutes or until browned.

2011-07-02@09-34-00
Step 5: make the dough look like a bagel.

2011-07-02@09-39-34
Obviously, I was liberal on Step 7 when I was suppose to “transfer bagels three at a time”. I figured the wok was wide enough for four.

2011-07-02@09-42-14
After the refreshing one minute boiling bath, the bagels are all ready to go into the oven. Yes, dreams of warm, soft, bagely-bagels were dancing in my head!

2011-07-02@09-44-14
They don’t look so smooth, but they sure tasted good!

2011-07-02@10-26-35
2011-07-02@10-26-42 2011-07-02@10-27-31
Bagels! Yum.

Even though we stored the bagels in an air tight container, they were quite dry the next morning. If you have any bagel tips, I’d love to hear them.

4 comments to Bagels

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