Bagels are the bomb. Bagels come in many different flavors and can be perfect for a sweet tooth or for the savory sandwich at lunch There are so many ways to have a bagel. I love bread and have been baking bread on a regular basis for the last 2 years. There is nothing like warm fresh bread out of the oven and if that makes me a food snob so be it. My family loves it as well. Lately, I wanted to branch out into the world of bread and make something a little more fun and in my case daring. I decided to try my hand at bagel making and I will never by store bought bagels again.
- 2 tsp. dry yeast
- 1 1/2 tbsp. sugar
- 1 1/4 cups water
- 3 1/2 cups flour ( I use a good bread flour)
- 1 cup granola
- 1 1/2 tsp. salt
- 1/4 cup of sugar
- 2 Tbl brown sugar
- 1 Tbl cinnamon
- Few drops of water
Preparing your Bagel Dough
Pre-heat your oven to 425 degrees.
Begin by making sure your water is the right temperature. I use a glass measuring cup and fill it with the water. I heat the water in the microwave 1 to 1 1/2 minutes. If I have to say anything is the most important it would be the temperature of the water before adding the yeast. Temp your water anywhere from 110 to 115 degrees. Once your water has reached temp add a little honey to the water and mix it till dissolved. You will then need to add your yeast. Once the yeast has been added cover your bowl with a clean towel and let sit for 5 minutes.
Once the yeast has set for 5 minutes add in 1 cup of flour, sugar, granola, and salt. Mix this together. Next, you will need to mix in the rest of the flour gradually. I use a Kitchen mixer with a kneading hook. Mix the flour in 1/2 cup increments until it is no longer sticky. Knead your dough for 10 minutes and you may need to add a little flour to keep the dough from being too sticky. The dough needs to be stiff and firm when done.
Once the dough is done kneading place the dough in a well-oiled bowl and cover for 30 minutes. Make sure to put your bowl in a warm spot. I like to set my oven to 400 degrees and set it on a burner. The bread will need to rise double the size. After the dough has risen begin forming dough balls. I like to weigh my dough and use a kitchen scale so that each ball is the same weight. Weigh the dough balls to 3 ounces and place them on a baking sheet. If you are not weighing the dough you can cut the dough into 8 equal portions. After you have formed your dough balls make a hole in the center with your fingers and widen the hole. You can widen the hole of the bagel by twirling the center with your pointer fingers and making a circle. Place the bagels on the baking sheet, cover them with a clean towel and let rise another 10 to 15 minutes.
While you are waiting for the bagels boil a pan of water. Add 1 Tbl of sugar to the water and mix until dissolved. Once the water is boiling place bagels in the pot. I usually put three in at a time. let the bagels set in the water for 30 seconds and switch them to the other side and let that side set for another 30 seconds. When the bagels have had a bath on both sides take them out with a spatula. The reason for the bagel bath is so that the bagels get their shiny outside and their famous chew. while also giving the bagel a tender inside. Place the bagels on a baking sheet and mix together in a small bowl the sugar, brown sugar, cinnamon, and water. I mix this together with my fingers so it is crumbly. Top your bagels with this crumb mix and place your bagels in the oven and bake for 20 minutes. Bagels need to temp to 200 degrees.
These bagels are a perfect mix of sweet with a hearty granola baked in. They are perfect for breakfast and a go-to snack. They are delicious plain or with a coating of cream cheese.