I was honestly so nervous to bake bagels, but after watching Josh’s video I felt very inspired. Bagels aren’t too difficult to bake after all! My next projects: doughnuts and blueberry bagels! Here’s another picture of my bagels for good measure:
My friend is working with a nonprofit charity organization to encourage friends to bake goods to donate to local shelters. So far, I’ve baked muffins and cookies, but next time I hope to bake blueberry bagels for those in need. Hopefully, they’ll turn out as well!
Ingredients:
- 500 g flour
- 25 g white sugar
- 10g instant dried yeast
- 300 g warm water (90F)
- 5 g salt
- 1 egg
- Topping options: Everything but the Bagel Seasoning, Cheddar cheese, poppy seeds, sesame seeds, flaky salt!!
Directions:
1. Mix sugar and water until dissolved, then mix in yeast and bloom for 10 minutes.
2. Into a large bowl, whisk together flour and salt. Add yeast mixture and incorporate it into a shaggy dough by hand.
3. Knead with a stand mixer on medium speed for 10 minutes, then place in a large oiled bowl, cover with a damp towel and let rest for 1 hour
4. Punch down dough and turn out to lightly flour work surface, divide into 8 equal pieces, shape each piece into a ball by rolling it between your hand and un-floured surface. Place in a floured sheet pan, cover with a damp towel and let rest for 10 minutes.
5. While you wait, preheat oven to 425F, bring 2 large pots of water to boil, and prepare seasoning and egg-wash (egg and 1 tbsp of water whisked together).
6. After the dough has rested pinch with floured fingers through the middle of a dough ball, and twirl in between 2 fingers to enlarge the hole, up to an inch.
7. Reduce the heat on the boiling water to a gentle boil/simmer. Use a spider to drop bagels into the water, in a single layer, and leave room for expansion, boil for 2 minutes per side. After boiling place into a parchment-lined sheet pan.
8. Brush each bagel with an egg wash, add the desired seasoning.
9. Bake for 20 minutes at 425°F.
10. Remove and allow to cool, enjoy!
Read “Carbon-Conscious Cooking” for free here.
