It’s so fluffy!

I’ve been trying to perfect a few of our mainstay recipes.  Sandwich bread and bagels are the two main ones I’ve made week after week.  I really enjoyed the flavor of my first bagel attempt, but the second batch of bagels not only had an amazing flavor, they were so fluffy I’m gonna die! honey wheat bagel 19
I made two sets of bagels, one for Dan and one for me.  Dan’s were big and mine were small. Both were fluffy and light.  We left Dan’s out on the counter in a covered container for 5 days and they remained fluffy.  I put many of mine in the freezer and five days later they are still as fluffy as they were on day 1. 
rosemary bagels23
Also, with this new recipe I learned a new technique for turning the balls of dough into bagels.  The first technique was to roll the dough out like a snake and wrap it around your hand, then mush the ends together.  This one is to flatten the ball slightly and stick your finger through the middle to make a hole and then swing it around your pointer finger to enlarge the hole.  I took the recipe and did a few the old way and a few the new way and the new way seemed to be lighter.
bagels
Now onto flavors.  Dan likes sweet and I like savory.  So for Dan I’ve made him three types of bagels

1. Chocolate Chip Bagels (use basic recipe and add about half a cup of chips)
Water Bagel Recipe from HubPages
I edited this recipe to add one cup of chocolate chips to the sweet recipe
Nutritionals (serves 14) Cals: 224, Fat: 7, Carb: 39, Fiber: 2, Protein: 4

2. Chocolate Orange Bagels (basic recipe, half a cup of chips and the zest from an orange. Wash the orange well to remove any dirt, oil or wax from the skin. With a sharp knife, cut dime-sized pieces of peel that are mostly orange, taking as little white pith as possible. Slice the peel finely. Add the pieces of peel to ¾ cup boiling water, add the sugar and let steep for 15 minutes until lukewarm. Cut the orange in half and squeeze the juice into the peel water, straining any seeds as necessary.  Use the orange water in place of the water in the recipe)
Nutritionals (Serves 12) Cals: 242, Fat: 5, Carb: 45, Fiber: 2, Protein: 5

3. Whole Wheat Honey Bagel (replace 1/4 of the flour with whole wheat and replace the sugar with honey-I added cinnamon, but Dan didn’t like it.  I did!)
(See below for Recipe)
Nutritionals (for the 8 ww bagels) Cals: 239, Fat: 7, Carb: 53, Fiber: 3, Protein: 6

4. Garlic Rosemary bagels
I edited this recipe with (1 T)rosemary and (2 T) garlic powder
Nutritionals (Serves 16) Cals: 126, Fat: 1, Carb: 25, Fiber: 1, Protein: 4

4. Savory Bagel (I just add whatever seasonings I’m inspired to use.  I especially like garlic and rosemary. Another great combo is:

1 1/2 Tbsp oregano
1 Tbsp dried basil
1 Tbsp dried rosemary
1 1/2 Tbsp dried onion flakes
1/4 tsp dried thyme
1/2 tsp sea salt
1/2 tsp chili flakes
7 peppercorns
1/4 Tbsp garlic powder
1/2 tsp fennel seeds
Nutritionals: (for 19 savory bagels) Cals: 75, Carb: 17, Fiber: 2, Protein: 3

rosemary bagels24
Now onto the bagel recipe:
Inspired by Bakerita
1 cup warm water
1 1/2 tsp salt
2 Tbsp white sugar
3 cup bread flour
2 1/4 tsp active dry yeast
Boiling water to fill a large sauce pan (with 1 Tbsp sugar mixed in)

Combine yeast, water and sugar in the bowl of the kitchen aid(attach the dough hook for later).  Let it sit for about five minutes. In a separate bowl mix flour and salt.  Slowly add the flour into the kitchen aid bowl.  Turn the mixer on medium and let it knead the dough for about 2 minutes. (add mix-ins here)

When the dough is a smooth ball and all of the flour is incorporated move the dough ball into a greased bowl and and let rise for 30 minutes.  After the dough has risen divide it into the number of bagels you want to make (I make about 8 for Dan and about 19 for me) Flatten the balls and poke a hole in the middle with a finger and then twirl it around until it is as large as you’d like it.

Cover the bagels and let them rise for another hour.  Near the end of the hour preheat the oven to 375 and bring the water in a large sauce pan to a boil.  Once the bagels are done rising boil each of them for about a minute and sprinkle with any toppings you enjoy.  Bake bagels for about 20-25 minutes.

1 comments:

Amy Jones said...

I'm definitely trying the bagel recipe this weekend! They look delicious!! I made flatbread last week and thought of you. Baking/cooking must be in the air...