Tuesday, March 9, 2010
Trying my hand at bagels
They are a bit of a hodge podge of a recipe. I started with my whole wheat bread dough. After the first rise I used half the dough for a loaf of bread. With the second half, I divided it into 8 pieces and formed them into bagels. The dough got roughly formed into a ball. I then poked my finger through and made a larger hole. The bagels were placed on a cookie sheet with parchment paper.
Next, I heated my electric skillet filled with water and 1 heaping tablespoon of brown sugar and brought it to a simmer. Then the bagels were transferred 4 at a time (that's what fit in my pan) for 2 minutes on one side and 1 minute on the other. They went back on the baking sheet and I finished the rest of the bagels.
The bagels went into a 425 degree oven for 25 minutes. If you want to add a topping, pull them out after 15 minutes, brush the bagels with water and sprinkle it on. Then you can finish baking. I used the Everything Bagel Topping from King Arthur Flour.
They came out really well, although I will probably make them smaller next time. I also had a few issues with the topping falling off more than I would like. I may try using an egg wash to stick them next time. These were far easier than I would have thought and I love that I was able to use my own bread recipe for them.