3 cups flour (whole wheat, rye, or regular flour is fine)
50 grams yeast (2 3/4 Tbsp. or about 3 of the packets)
1 cup water, lukewarm
1 Tbsp. honey
1 1/2 tsp. salt
¼ cup butter
For boiling: 1/3 cup sugar and 8 cups water
Dissolve yeast in the water in the mixer. Add the honey and flour and mix well. Add salt and butter and mix well. Let the dough rise, covered for about 40 min. Part the dough into 6 pieces and make them into balls. Press your thumb through the middle of the ball and fold the edges down toward the bottom. The hole in the middle has to be about 2 inches. This is important because when they rise, the hole closes up. Put them on baking sheet. Let the bagels rise, covered, for about 30 minutes (don’t over-rise them because they will get too puffy). Let the water and sugar boil until the sugar is dissolved. Boil 1 bagel at a time for 1 min. on each side and put them back on the baking sheet.
If you want sunflower, sesame seeds, etc. on the bagel, you can dip or sprinkle it on. My favorite is to add in shredded cheddar and chopped jar jalapeños. Bake the bagels at once for about 15 minutes or longer at 400 degrees.
To make other flavors, just mix the following with the dough before you let it rise the first time: raisin/cinnamon, onion/garlic (sautéed a little first), sun-dried tomatoes, pesto, etc. Makes only 6 large bagels per batch.
I called Ann-Mari one night and she was reluctant to tell me what she was baking while we were chatting. Homemade bagels?? Who does that?? Once she described how tasty the bagels are and how superior that they are to store- bought, I was sold. She tries to make at least two different varieties each time she prepares them. Thanks Ann Mari, for another amazing recipe! I can’t wait to try this with our favorite bagel sandwich from the Bagel Company in Copenhagen. It has chunked up chicken, cheddar cheese, arugula, sliced European cucumbers, tomatoes, curry sauce, and sun-dried tomato cream cheese on a jalapeño/cheddar cheese bagel…super yum!
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