Baking Bagels -- as YOU like them

This story starts out before New Year's Eve.  Invited to a party, we were looking for the perfect appetizer to bring.  I didn't want to bring any left overs home(namely if we made sweets).  Jon wanted to make something savory. We remembered the random purchase of Auntie Annie's Soft Pretzels.  We made them, and they were to die for!  NO LEFT OVERS!

Now comes a very quiet and relaxing New Year's Day and we were looking for what made Pretzel's brown and what made them differ from Bagels.  So after watching a bit of Alton Brown's Pretzel(in which he discussed bagels) episode online...We decided to try them ourselves.

The recipe used comes from "The Joy of Cooking".  We made it as it states.  Used only 3 cups of bread flour, as my house is super dry! BUT the BEST part of homemade bagels, is you get to pick your own topping, so if you want Garlic/Rosemary...but Bruegger's only has Garlic or Rosemary/Asiago, you can make what you want!

Rolling the dough out. You can see some already formed ones on the pan

Just before the oven

The finished product

 

Me and the finished product

DEFINITELY WILL MAKE AGAIN!!!!  But it does take time (as do all breads....)
Receipe calls for 8 equal parts, next time, we're going to try "bagel thins", so 16 equal parts, same size, just flatter/squished?!

Recipe:

Bagels

from the Joy of Cooking

This recipe makes 8 servings of 7 Points Plus Values each

Combine in a large bowl or the bowl of a heavy-duty mixer and let stand until the yeast dissolves, about 5 minutes:

1 cup plus 2 Tbsp warm (105° to 115° F) water

1 package (2 1/4 tsp) active dry yeast

2 1/2 teaspoons sugar--(we used Honey)

Stir in:

1 Tbsp melted vegetable shortening

1 1/2 tsp sugar--(we used Molasses)

1 3/4 tsp salt

1 cup bread flour

Gradually stir in:

3 to 3 1/2 cups bread flour*

Knead for about 10 minutes by hand or with the dough hook on low to medium speed until the dough is smooth and elastic. Let rest, covered, 15 to 20 minutes.

Punch down the dough and divide into 8 equal pieces. Roll each piece into a rope tapering the ends. Wet the ends to help seal and form into rings, stretching the top end over and around the bottom end and pinching them together underneath. Or alternately, roll each piece of dough into a ball. Stick your thumb through the ball to make a hole. Stretch the hole out about 2 inches. Let rise, covered, on a floured board about 15 minutes, until puffy.

Preheat the oven to 425°F.

Bring to a boil in a large pot:

4 quarts water

1 Tbsp sugar--(we used Molasses)

1/2 tsp salt

Drop the rings 4 at a time into the boiling water. As the bagels surface, turn them over and cook about 45 seconds longer. Skim out and place on an ungreased baking sheet coated with:

Cornmeal

Press the tops of the bagels in a combination of

Caraway seeds, Kosher salt, Sesame seeds, Poppy seeds, Minced granulated garlic, Cracked black pepper

(or whatever you like)

Bake 20 to 25 minutes, turning after 15 minutes, until golden brown and crisp.
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