I have the next three days off so I will probably spend at least part of each day baking. Today it was Bagels. They freeze well and it is nice to be able to pull a couple of bagels out of the freezer for breakfast. I love mine toasted and topped with sliced tomatoes.
Usually I top the bagels with poppy seeds but this time I baked 12 plain and 6 with cheddar and onion . To make the cheese and onion I sauted onions in olive oil and spread some of the onions over the dough along with grated Balderson six year old white cheddar and then divided and shaped the dough. After the bagels were boiled, they were brushed with an egg wash and topped with more onions and cheddar. TIP: If you don’t like your onions really dark and crispy, wait until the bagels are half baked before topping with the onions.
I’ve posted this recipe before, but I will post it here again just in case anyone is interested.
Home Cookin Chapter: Recipes From Thibeault’s Table
Source: Hors d’oeuvres Cook Book.
I have typed it exactly how the recipe is printed in the book. If you have a bread machine or kitchenaide by all means use it to do most of the kneading. I always like to finish the kneading by hand. You can also make these into normal size bagels. I have used this recipe for over 20 years. I have tried other recipes but this is my favourite one.
2 cups warm water
2 packages active dry yeast
3 tablespoons sugar
1 tablespoon salt
about 5 3/4 cups all-purpose flour, unsifted
3 quarts water with 1 tablespoon of sugar
1 egg yolk beaten with 1 tablespoon water
about 2 tablespoons poppy or sesame seeds.
Stir together water and yeast in large bowl of electric mixer; let stand 5 minutes to soften yeast. Stir in the Sugar and Salt. Gradually mix in 4 cups of the flour and beat at medium speed for 5 minutes. With a spoon, stir in about 1 1/4 cups more flour to make a stiff dough.
Turn out on a floured board and knead until smooth, elastic, and no longer sticky, (about 15 minutes); add more flour as needed to prevent sticking – dough should be firmer than for most other yeast breads. Place in a greased bowl, cover, and let rise in a warm place until almost doubled ( about 40 minutes to 1 hour).
Punch dough down and divide into thirds. Set 2/3 of dough aside on a floured board; cover with clear plastic. Form remaining 1/3 dough in a log and cut into 16 equal pieces.
To shape, knead each piece into small ball and poke thumbs through centre. With one thumb in hole (hole should be at least 1/2 inch) work fingers around perimeter, shaping ball into a small donut like shape about 1 1/2 inches in diameter. Place bagels on a floured board or tray and let stand 20 minutes.
Bring water-sugar mixture to a boil in a 4 to 5 quart pan; adjust heat to keep it boiling gently. Lightly grease a baking sheet and sprinkle with cornmeal. Lift bagels carefully and drop into water (about 6 at a time) boil gently for 1 minute turning only once (30 seconds each side). Lift out with slotted spoon and drain very briefly on paper towels, and place on baking sheet. Brush with 1/3 of the egg yolk glaze, sprinkle with seeds and bake in a 400° oven for 20 minutes or until richly browned. cool on racks.
Repeat with remaining 2/3 dough (you may need to punch it down before shaping,) working with 1/3 at a time. Makes 48 cocktail size bagels.