As I promised, an account of my bagel making adventure will now be rendered to the public.
But first… how has your week gone?
Let me know about it in the comments if you would like! I love to hear from you guys.
As far as my week, it’s been fairly quiet. I found out I will NOT need tonsils out, so that was a relief. And honestly, I am missing Sugar. The house just isn’t the same without her 😦
However, I did get to do something I really enjoy this week: baking! And I love to try something new. So, I did bagels.
And the result: The Great
Step One: Yeast
Not a sponsor!
The only ingredients in these bagels: flour, yeast, water and sugar.
Look at how yummy it is! It’s practically Play Dough.
Step 3: Knead and Rise
Once the dough has risen beautifully, you create the classic bagel shape!
Step 4: Let them rise!!!
Step 5: This may surprise you, but then the dough must be boiled! In this recipe, the bagels are boiled 2 minutes on each side.
Step 6: Bake Away!!!
Ok, before I show you my finished product, let me say that I had a few problems along the way. I used different flour than the recipe called for, and didn’t get to boil the bagels for 2 minutes completely on each side. So, my bagels turned out odd… and yet, still tasty!
I also had extra dough that I used for French bread, and it turned out so crunchy and delicious!
And there it is! My bagel adventure! By the way, they tasted even better with my friend’s Mom’s garlic cream spread 🙂
I plan to create them again with my Mom at some point. And maybe they’ll turn out even better next time!
I need to put the recipe on here, but due to time constraints 🙂 I’ll have to come back later and add the recipe to the post. Also, my Mom’s jelly is completed! And I can’t wait to show it to you guys.
Have a happy Sunday! And remember, even wrinkly bagel can still taste good! (I was just trying to think of an inspiring ending).
Ok, here’s the recipe two days later!:
French Bread/Bagels and Pretzels
Place in mixer:
6 cups warm water
2 1/2 Tb instant yeast
2 Tb sugar
6 cups whole wheat flour
Mix and let sponge 15 minutes. Then, add 1 and 1/2 Tb salt, and enough flour to clean the bowl. Knead 5-6 minutes.
At this point, if baking French bread, form long skinny loaves or fat loaves, and bake for 20-25 minutes at 450 degrees Fahrenheit.
For pretzels, form a coil out of the dough 16-18″ long and create pretzel shape; for bagels, use a 7″ coil to create bagel shape. Let rise on greased baking sheet ( I let mine rise about 45 minutes at this point; recipe does not specify the length of time). Bring 3 quarts of water to a boil, and then add 1 Tb cream of tartar, 2 Tb baking soda, and 2 Tb honey to the water. Using a slotted spoon, slide each piece into the boiling water, but don’t crowd too many in at once. Boil bagels 2 minutes on each side. Remove with spoon, allow them to drain, (be sure to drain!) and return to baking sheet. Bake for 20-25 minutes at 425 degrees. For pretzels, boil 20 seconds on each side, unless you want them big and thick, in which case, boil longer! Then bake 15 minutes.
Thanks to my friend Rachel who gave me this wonderful recipe!