Saturday, September 27, 2014


Well it is officially Autumn, and everyone loves a good hot breakfast.  Bagels are a good start.


Bagels - 

1/4 Cup sourdough starter
3 3/4 Cups Flour
1 tsp salt
1/2 Tsp  Active Dry  Yeast
1/2 Tsp sugar
1/4 cup slightly warm water
1 Egg, beaten.
Extra water.

Cheddar cheese
garlic powder
onion powder
chia seeds
*several other toppings can be used*


1. In a  small bowl, take the yeast, the sugar, and add the water. Allow the yeast to proof to ensure it is good to use - About 15 minutes

2. In a large bowl, put in the flour, salt, and the sourdough starter, add the proofed yeast when it is ready. Add enough water to  just form a ball. . Knead for 10 minutes or longer.

 If you don't have a sourdough starter,  you can do a couple things:
  •  Take 1/4 cup of flour, 1/8 tsp yeast (proofed), 1/4 tsp  sugar ( proofed with the yeast) ,  1/4 cup slightly warm water (with the yeast)   and allow it to sit in a covered container for 24 hours on the counter.
  •  Use wheat, or Rye flour
  • Have an extra  mix in of some sort: either onion/garlic  or if you're making a sweet bagel, use cinnamon, or vanilla and a few tablespoons of sugar. 

3.  Let rise for an hour.

4. Punch down the dough. Bam.

5.  Knead the dough  a few more times on a floured surface.  Form a log and cut into 12 even disks.

6. Roll each slice into a  ball,  then carefully poke a  hole in the middle with your finger, and slowly turn and make the hole bigger,  forming the shape of a bagel.  Place on  cookie sheet, cover with a damp towel for 30 minutes. During this time you should  preheat your oven to 400° , and fill a large pot with water.

7. Bring water to a boil, carefully set bagels in one at a time, flip after one minute, boil for another minute, and place onto cookie sheet.

8. Brush egg onto bagels,  sprinkle toppings except cheese. 

9. Bake at 400° for 20 minutes.

10. If using cheese, sprinkle on at the end and broil for 3 to 5 minutes.  

11. Allow bagels to cool for a few minutes,  covered in syran wrap.

No comments:

Post a Comment