fresh bagels > everything.
FRIDAYS ARE FOR BAGELS! WHAT is better than a fresh outta the oven bagel, for real?! Call me crazy, but I can eat bagels all day, everyday. Like breakfast, brunch, lunch, dinner, MIDNIGHT run to 24 hour bagels (I miss you everyday, college late night bagel nights </3 ). They are just so so right.
First, I need to say Happy Wedding Day to my lovely friends Alex and Dan! I couldn't be more excited to enjoy this wonderful day with you both and party allllll night! It's going to be so much fun. Love you guys <3 <3 (#cookingwithkeev)
SO since I am headed to Buffalo this morning, I had to post this nice and early- and what a better morning recipe than Bagels! And to start off why I decided to give this dish a go at home is because 1) I'm obviously obsessed 2) Ryan and I buy a pack of freshly baked bagels once a week for lunches & snackin and 3) I've recently learned pre-made bagels are no bueno. Did you know most bagels are usually filled with a lot of sugar and preservatives and xanthan gum?! OK well I'm still not sure what xanthan gum is but I know it's used in a lot of "un-organic" things and it's just not necessary. I guess it's a binding agent and makes your food thicken, but it's also a bacteria and I can't really pronounce it. So that's enough to put me off of it.
Now this is what lead me to thinking- why don't I just make my own bagels at home? Like how hard could they be, right?! THEN I found this recipe from Food52 (<3 them) and once again, it is an award winning recipe in my book. So simple, perfect, and delicious. And as my first time making bread, I'd say I did pretty well. Not a lot of sugar (well, honey), and no random ingredients. So simple. I think I might start to make all my bread at home from now on (send your recipes my way PLLLLLEASE :) )!
As a heads up, this isn't one of my quick recipes, and you're going to be making these bagels over the span of 2 days. I made mine on a lazy weekend in and I am so glad I did. Although they aren't so quick, they are totally easy.. trust me! So give it a go and let me know how it comes out.
Happy Friday and thanks for reading! Please subscribe below! xx S.
|| Vegetarian • Dairy Free ||
I N G R E D I E N T S:
- 3 1/2 cups of flour
- 3 tsp of kosher salt, divided
- 1 Tbs honey
- 1 tsp of Baking soda
- 3/4 tsp of instant yeast
- 1 cup + 2 Tbs of room-temp water
- 1 Egg white (optional but helps seeds stick!)
BEGIN: Start by putting your flour, 2 teaspoons of salt, yeast, honey & water in a mixer. Mix until combined, but the dough will be very tough, so towards the end, do it by hand (or all by hand if you're feeling risky). Only add a little tiny bit of water if absolutely needed- but it's supposed to feel tough and somewhat lumpy. Let it sit for 5 minutes.
KNEAD: On a floured surface, start kneading your dough. Knead for juuuuust about 3 minutes until dough actually starts to smooth out and feel like dough. Take your little [big] ball of dough and pop it in the fridge, covered in an oiled boil for one to a few hours (I let mine sit for 3 hours but you can totally do less.. just let it sit for at least an hour!)
ROLLIN: Once you decide to start shaping, take the dough out of the fridge. Cut into 6-8 pieces, and roll those little pieces into individual balls. Roll each one out to about 10-12 inch logs and attach at the ends to form the perfect little bagel roll. Make sure the ends are mended together securely so they don't come undone! On parchment paper or a nonstick surface, put your little bagels in the fridge to proof overnight [covered].
DUNKIN: IT'S BAGEL TIME! Once your bagels have set and proofed (note how large they grew!), you are ready to cook. Mine got so big I had to re-roll out and let sit for another 15 minutes, but hey- it was my first time. Do the dunk test- in a large bowl of cold water, place one of your bagels in and if it floats, you're ready! If it sinks, let it sit for another 15 or so minutes and try again. Crank your oven to 500° fahrenheit.
BOILING: In a large pot, bring water to a boil with baking soda & 1 tsp of salt. Make sure there is enough water so bagels can poach without touching the bottom. Once it reaches a boil, reduce to medium low/simmer and plop one in to start. Cook for 1 minute, and then flip and let poach for another 30 on the other side. Remove and place on your baking sheet. Repeat this until all bagels are done. With the optional egg white wash (or if you want to omit the egg, the bagel should be sticky enough), coat with your favorite seeds, salt- anything ya like on your bagel!
BAKIN: Turn the oven down to 450° fahrenheit and pop your babies in (make sure on a non stick oven friendly sheet). Cook for 8 minutes, then rotate the pan and cook for another 8-10 minutes until they get golden (mmmmmm bread right in front of your eyes). Take em out and let cool before you dive in (They will be HOT so don't just dive in. I know- tempting.) Serve with your favorite spread and BAM! You just made homemade bagels. :)
*Notes: Slightly addicting ;)