Homemade Bagels

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Bagels are my absolute favorite breakfast food. I would be completely content to have a bagel with cream cheese for breakfast every morning. However, since bagels aren't exactly calorie-friendly and cream cheese definitely isn't, I typically resort to eating my second favorite breakfast food, muffins, on a much more regular basis because when I make the muffins, I can control just how many calories they are.

That's not exactly the same for bagels, since you can't substitute apple sauce for oil or anything like that, but at least I can know what ingredients are going into my bagels and that they are preservative free. "Everything" bagels are definitely my favorite, so I chose to go that route on most of the ones I made this time.



Homemade Bagels
Source: Emeril Lagasse
Servings: 12
Printer Friendly

Ingredients:
    • 2 cups 110 degree water
    • 2 active dry yeast packets
    • 3 tbsp. sugar
    • 5-6 cups all-purpose flour
    • 2 tsp. salt
    • 2 tsp. vegetable oil, divided
    • 2 tbsp. cornmeal 
    • 1 tsp. sugar
    • Optional Toppings: cinnamon sugar, kosher salt, sesame seeds, poppy seeds, dried minced garlic
    • "Everything" Toppings: garlic powder, onion powder, salt, sesame seeds, poppy seeds 
Directions:
1. Combine the water, yeast and sugar in the bowl of a stand mixer with the dough hook attachment. Stir together and let stand for 5 minutes or until foamy.
2. Add the salt and the flour, one cup at a time up to 4 cups, until a soft dough ball forms.
3. Add the remaining dough 1/2 cup at a time, while mixing, until the dough is no longer tacky.
4. Turn out onto a lightly floured surface and knead for 5 minutes or until dough is smooth.
5. Coat a bowl with 1 tsp. of the vegetable oil. Place the dough in, turn to coat, and cover with plastic wrap. Let rise for 1 hour in a warm location or until the dough has doubled.
6. Remove from the bowl and punch down the dough. Divide into 12 equal pieces and roll each into a ball. Then roll into a 4-6 inch log. Join the ends of the log, making sure to keep the hole in the center.
7. Repeat with remaining dough and place on a lightly greased baking sheet. Cover with a clean kitchen towel and let rise partially for 20-30 minutes.
8. Preheat the oven to 400.
9. Dust a baking sheet with the cornmeal. Have your desired toppings ready.
10. Bring a large pot of water to a boil and add the sugar. Drop in the bagels and boil for 1-2 minutes.
11. Dip the bagels into the desired toppings then place on the prepared baking sheet.
12. Bake for 20-25 minutes or until lightly browned.

Dee.lish.us! If it were perfectly healthy to eat bagels morning, noon and night, I would do that with these. 

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