Ingredients with Measurements:
- 4 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon salt
- 1 tablespoon active dry yeast
- 1 1/2 cups warm water
- 1/4 cup poppy seeds
- 1 egg white
- 1 tablespoon water
Special Equipment Needed:
- Stand mixer with dough hook attachment
- Large mixing bowl
- Baking sheet
- Parchment paper
- Pastry brush
Step-by-Step Instructions:
1. In the bowl of a stand mixer, combine the flour, sugar, salt, and yeast. Mix on low speed until combined.
2. Gradually add in the warm water while the mixer is running on low speed. Mix until the dough comes together and forms a ball.
3. Switch to the dough hook attachment and knead the dough on medium speed for 5-7 minutes, until it becomes smooth and elastic.
4. Transfer the dough to a large mixing bowl and cover with a clean kitchen towel. Allow the dough to rise in a warm, draft-free place for 1 hour, or until it has doubled in size.
5. Preheat the oven to 400°F (200°C).
6. Punch down the dough and divide it into 12 equal pieces. Roll each piece into a ball and then flatten it slightly to form a bagel shape.
7. In a small bowl, whisk together the egg white and water. Brush the mixture over the top of each bagel.
8. Sprinkle the poppy seeds over the top of each bagel, pressing lightly to adhere.
9. Place the bagels on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until golden brown.
10. Allow the bagels to cool on a wire rack before serving.
Time:
Preparation time: 1 hour 15 minutes
Cooking time: 20-25 minutes
Temperature:
400°F (200°C)
Serving size:
12 bagels
Nutritional information:
Per serving (1 bagel):
Calories: 210
Total Fat: 1.5g
Saturated Fat: 0g
Cholesterol: 0mg
Sodium: 390mg
Total Carbohydrates: 43g
Dietary Fiber: 2g
Sugars: 2g
Protein: 7g
Substitutions for ingredients:
- All-purpose flour can be substituted with bread flour or whole wheat flour.
- Honey or maple syrup can be substituted for sugar.
- Sesame seeds or poppy seeds can be omitted or substituted with other toppings.
Variations:
- Cinnamon raisin bagels: Add 1/2 cup raisins and 1 tablespoon ground cinnamon to the dough before kneading.
- Everything bagels: Combine 1 tablespoon each of poppy seeds, sesame seeds, dried minced garlic, dried minced onion, and coarse salt. Sprinkle over the bagels before baking.
- Plain bagels: Omit the poppy seeds and egg wash.
Tips and Tricks:
- Make sure the water used to activate the yeast is warm, not hot. Water that is too hot can kill the yeast and prevent the dough from rising.
- If the dough is too sticky, add a little more flour. If it is too dry, add a little more water.
- To get a shiny crust, brush the bagels with the egg wash twice before baking.
Storage Instructions:
- Store the bagels in an airtight container at room temperature for up to 3 days.
- To freeze, wrap the bagels individually in plastic wrap and then place in a freezer-safe bag. Freeze for up to 3 months.
Reheating Instructions:
- To reheat frozen bagels, thaw at room temperature for a few hours. Then, slice and toast in a toaster or toaster oven.
Presentation Ideas:
- Serve the bagels with cream cheese, butter, or jam.
- Make a breakfast sandwich with scrambled eggs, bacon, and cheese.
- Use the bagels to make a deli-style sandwich with sliced meat, cheese, and vegetables.
Garnishes:
- Fresh herbs, such as dill or parsley
- Sliced avocado
- Thinly sliced red onion
- Sliced tomato
Pairings:
- Coffee or tea
- Orange juice or grapefruit juice
- Fresh fruit, such as berries or melon
Suggested Side Dishes:
- Soup, such as tomato or chicken noodle
- Salad, such as Caesar or Greek
- Chips or crackers with hummus or dip
Troubleshooting Advice:
- If the bagels don't rise, the yeast may be expired or the water may have been too hot. Start over with fresh yeast and make sure the water is warm, not hot.
- If the bagels are too dense, they may have been overworked during kneading. Try kneading for a shorter amount of time or with less force.
Food Safety Advice:
- Make sure all equipment and surfaces are clean before beginning.
- Wash hands thoroughly before handling food.
- Store bagels in an airtight container to prevent contamination.
Food History:
- Bagels originated in Poland in the 17th century and were brought to the United States by Jewish immigrants in the late 19th century.
- The first bagel bakery in the United States was opened in New York City in 1880.
Flavor Profiles:
- The poppy seeds add a nutty, slightly sweet flavor to the bagels.
- The dough itself is slightly sweet and chewy.
Serving Suggestions:
- Serve the bagels warm or at room temperature.
- Toast the bagels before serving for a crispy crust.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A