Bagels for JV

JV loves his bagels.  As I began to look at what was in the foods we were eating, the bagel package would haunt me.  I couldn’t justify buying gourmet bagels – plus they were huge.  I didn’t want the carb crash in the middle of work cycle.  One Sunday in a fit of insanity, JV and I set out to make bagels.  We’ve tried several recipes and I’ve merged several to make a bagel that JV likes – chewy and moist.  The core of the recipe came from The Sophisticated Gourmet and she calls then NY styled bagels.  We aren’t from NY and I’m willing to take criticism, but the family is liking this recipe. I modify the core recipe slightly due to what ever we have extra in the house:  blueberries, dried cranberries, etc.  This week I’m canning apple butter.  So it was applesauce.

Apple Cinnamon Bagels

  • 2 teaspoons of active dry yeast
  • 2 Tablespoons light brown sugar (I don’t know what it is called in is less processed raw sugar. It looks like light brown sugar and has the carmel taste.)
  • 1 cup warm water , maybe more
  • .5 cup apple sauce (non-sweetened)
  • 3.5 cups bread flour or high gluten flour
  • 1.5 teaspoons salt
  • cinnamon to sprinkle
1. Put 1 cup of the warm water, sugar and yeast into your mixer’s bowl. Do not stir. Let it sit for five minutes.
2A.  If your aren’t using a mixer, mix the flour and salt in a large bowl. Make a well in the middle and pour in the yeast and sugar mixture.
Pour half of the remaining warm water into the well. Mix and stir in the rest of the water as needed. Depending on where you live, you may need to add anywhere from a couple tablespoons to about ¼ cup of water. You want to result in a moist and firm dough after you have mixed it.
On a floured countertop, knead the dough for about 10 minutes until it is smooth and elastic. Try working in as much flour as possible to form a firm and stiff dough.
YOU WANT THE DOUGH TO BE STICKY BUT THICK – REALLY THICK.
2B. If you have a mixer, throw in the salt and flour. Depending on where you live, you may need to add anywhere from a couple tablespoons to about ¼ cup of water. You want to result in a moist and firm dough after you have mixed it.  Let your mixer’s dough hook work the dough for 5 to 7 minutes.
3.  Put a tablespoon of butter on the top of the dough. Cover the bowl with a damp dish towel. Let rise in a warm place for 1 hour, until the dough has doubled in size.
4. Take the dough out and work it slightly. Divide the dough into 8 pieces.
Add cinnamon to each piece before working.
Shape each piece into a sphere. Spend time here if you want perfect shapes.  We aren’t too worried about it.
5.Coat a finger in flour, and gently press your finger into the center of each dough ball to form a ring. Stretch the ring to about ⅓ the diameter of the bagel. Repeat the same step with the remaining dough.
Somewhere in here get out your big pasta pot and fill it twice to three times as deep as the bagels are high. And add a pinch of salt and set it to boil.
6. After shaping the dough rounds cover with a damp kitchen towel and allow to rest for 20 minutes.
Somewhere in here get out your big pasta pot and fill it twice to three times as deep as the bagels are high. And add a pinch of salt and set it to boil.
Also, set your oven to 350 and preheat.
7.  Now drop your bagels into the boiling water. Once the bagels are in, it shouldn’t take too long for them to float to the top (a couple seconds). Let them sit there for 2 minutes, and them flip them over to boil for another minute.
Use a slotted spoon to remove done bagels and place on a parchment lined baking sheet.
Continue with the remainder.
8. This would be the time to add an egg wash if you want the crispy bagel.  That smacks of crust and JV doesn’t like crust.
9.  Bake them in the 350 oven for ten minutes.
Remove from oven and flip over.  Stick them back in for 10 minutes more.
If you want the browner – turn the oven up to 400 or even 425.
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Filed under Cooking, JV, Practical Life - Elementary

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