(Makes 12 large bagels)
Ingredients
2 1/2 c. room temp water (80*)
3-4 T. sugar (3T if white flour)
3 c. flour
1T. yeast (1 1/2 t. if raising overnight)
2 1/2 t. salt
3 1/4 c. flour
Directions:
1. Stir water, sugar, first amount of flour, and yeast and let sit for 30 min.
2. Stir in salt and knead in last flour for 5-7 min.
3. Divide into 12 large balls and place on 2 cookie sheets that have been lined with
greased + corn-mealed parchment paper (6 on each cookie sheet)
4. Punch whole in the middle of each ball and stretch into a bagel form.
Cover (can rise overnight in fridge if desired) and let sit while you bring 8 c. water + 2T brown sugar to a boil in a wide pot/pan and pre-heat oven to 425*
5. Boil 3-4 bagels at a time, 1-2 min per side, and drain on a paper towel.
6. Take off parchment paper and re-grease the cookie sheets.
7. Bake 25 min (until golden brown)
Wheat/White Bagels
(Makes 24 small or 12 large)
Ingredients:
1 3/4 c. warm water
1 T. wheat gluten
3 T. sugar (or honey)
3 1/2 t. yeast (saf instant)
2 c. wheat flour
2 t. salt
2 c. white flour
Directions:
1. Beat water, gluten, sugar, yeast, and wheat flour with beaters
2. Let sit for 5 minutes
3. Beat in salt
4. Knead in 2 c. white flour for 10 minutes
5. Let rise for 40 minutes (covered)
6. Shape dough into 24 circles (or 12 large circles),
punch a hole into center and stretch around circle slightly
7. Place on slightly greased jelly roll pan and let rest for 10 min.
8. Bring 8c. water + 1T. sugar to a boil in a pot and preheat oven to 425*
9. Boil 8 mini bagels at a time (4 large)
2 minutes on one side, flip, 1 minute on other side
Drain on a paper towel.
10. Cook on a jelly roll pan 10-15 min or until golden brown.
(overdone is better than underdone in bagels)
10 minutes= small bagels, 15 minutes= large bagels
*increase the times by 10 minutes if using honey instead of sugar
8 oz cream cheese, softened
2 T. sugar
1/2 c. fresh or defrosted strawberries
-Blend until smooth
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