I wish this was one of those posts that I didn’t have a themed story to share with you. I wish it could just be about making bagels. But it can’t because when I started this blog I made a promise to myself that I would be honest with all of you. That I would tell you stories and share my secrets even as embarrassing as they may be. And guys, this one’s pretty embarrassing.
It started last Thursday when I went to get a bagel – 2 eggs, light veggie cream cheese on a whole wheat everything toasted. My bagel order isn’t what’s embarrassing as odd as it may sound. Don’t knock it till you try it folks, I promise it’ll change the way you think of eggs, bagels and cream cheese…let alone together. Anyway, back to the story. As I walk up to order at the counter, they ask you for your name. This lovely lady already seemed to know it. Well, almost. Dana? Donna? Danna right? Yup! Awesome. I’m impressed. Friday morning. 2 eggs, light veggie cream cheese on a whole wheat everything toasted. Walked up to the cashier, she didn’t even scan my ticket – just told me how much it was. How? Lucky guess maybe.
I made bagels this weekend (we’ll get to that in a bit) and I ate a ton of them so I decided to try eating healthy this week. Luckily, this little bagel shop also has a salad bar with hard boiled eggs, so I ordered two to go. No bagel for me, even though I cried a lotta inside about it. Walked up to the register and a lady I have never seen before said to me “Oh you’re not getting your bagel?” I’m sure a lot of you are asking yourself what’s the big deal about this. The big deal is that I’m from New York. Do you know how many people go to this bagel shop? THOUSANDS. And people I’ve never even met know me and my bagel order. Not one, not two…THREE SEPARATE PEOPLE. I’m not special. My bagel order isn’t special. But I am addicted. And now I’m terribly embarrassed of going back there any time soon…
Moral of this story is eat as many bagels as you can until your bagel shop recognizes you and then go hide at home and make these bagels instead. 🙂
(makes 8 bagels)
for the bagel dough:
1 tablespoon yeast
1 1/2 cups warm water
4 cups all purpose flour
1 tablespoon molasses
2 teaspoons white sugar
2 teaspoons salt
for the water bath:
8 cups of water
1 tablespoon brown sugar
1 tablespoon white sugar
1 teaspoon baking powder
for the toppings:
1 tablespoon poppy seeds
2 tablespoons sesame seeds
1 tablespoon dried garlic flakes
1 tablespoon dried onion flakes
1 teaspoon sea salt
- In a stand mixer, combine the bagel dough ingredients. Turn the mixer on low and incorporate for 2 minutes. Turn off and scrape the sides, pushing the dough together. Turn the mixer back on (medium, speed 4) and let the machine knead the dough for another 8 minutes. I’m sure you could do this without the stand mixer, I just don’t have enough patience to knead the dough by hand for 10 minutes but if you can than more power to you! The dough should be slightly tacky but not sticky.
- Place the dough in an oiled bowl, toss to coat the dough, and let rise for an hour in a warm place.
- Turn the dough out onto a clean counter and cut into 8 equal pieces. Working with one piece at a time and keeping the rest covered with a towel, roll the dough into a ball. Place the dough balls on a baking sheet with parchment paper several inches apart. Let these balls rise for another 30 minutes.
- One dough ball at a time, press a hole into the center of each circle and stretch it to a quarter size hole.
- Preheat the oven to 425°. Bring a shallow pot with the water bath ingredients to a boil. Lower the heat to medium and place 4 bagels at time. Boil on one side for 2 minutes, flip and boil for another 2. In the meantime, combine the topping ingredients in a medium sized dish (something big enough to fit a bagel flat). When the bagels are done, remove them from the water with a slotted spoon and place one side in the toppings. Lift and place on the baking sheet. Repeat until all the bagels are boiled and covered with toppings.
- Bake for 20-25 minutes. It depends on your oven, mine were a perfectly golden brown after 22 minutes. Remove from the oven and let stand a few minutes. Serve immediately or let cool and store in an air tight container. They’ll last for about 3 days or up to 5 or 6 if toasted. Enjoy!
*Here’s a great Pin with detailed step-by-step pictures of the above.