Sunday, August 25, 2013

DIY Bagels

Although it is only August I am so excited for Fall. I have been working on Halloween projects and made my first pumpkin treat of the season. Pumpkin chocolate chip bagels! I love a good pumpkin bagel with a yummy smear from the local bagel shop- but why make a bagel run when you can make them from scratch? The hardest part is making the bagels look pretty. My first batch was an EPIC fail- (We still ate them though).  My second batch was quite an improvement BUT my third batch turned out great! I was tickled! I really don't like it when things don't turn out. I think I have mentioned that before. I don't look kindly on failure. I hope my kids will try the chocolate chip bagels rather than just insist on eating the cinnamon, poppy and sesame. I am including the recipe for them as well. Enjoy!!

Pumpkin Chocolate Chip Bagels

1 C. warm water
2 1/4 tsp. yeast
1/4 firmly packed brown sugar
2/3 c. pumpkin puree
3 1/2 to 3 3/4 c. flour
1/2 to 3/4 tsp. salt
1 Tbsp. Pumpkin pie spice
1 tsp. cinnamon (optional)
3/4 c. semi sweet chocolate chips

Add warm water to the bowl of a stand mixer and sprinkle with yeast. Let it sit until it is foamy then add the sugar, pumpkin, flour, salt, and spices. Attach dough hook and mix well adding more flour as needed until a soft dough forms that is no longer sticky. Let the mixer knead the dough for about 8 minutes then add the chocolate chips and knead for another 30 seconds or until the chocolate chips are incorporated. Pull the dough from the bowl and add about half a tsp of oil to the bowl. Put the dough back in the bowl and cover with a damp flour sack towel. Let rest about an hour or until doubled in size. Punch the dough down and pull from bowl. Make 10 balls. Poke a hole in the center of each ball, put pointer finger through the opening and spin it on your finger to stretch the dough and create a larger opening. Let rest on lightly floured surface for about 15 minutes. Meanwhile, line a baking sheet with parchment paper and set oven to broil, Set a large pot on the stove filled with water and bring it to a boil. Put bagels on the baking sheet and put under broiler (oven rack in middle of oven) and broil for 1 minute. Turn and broil the other side. DO NOT let the bagels brown at all. Remove from oven and set oven to 425 degrees. Put 1/2 c. of honey in the pot and when it dissolves add bagels 3 to 4 at a time and boil for about 30 seconds. Carefully turn over and boil for 30 seconds. Remove from the water and set them on a flour sack towel to absorb the water from the bottom. This will help keep them from sticking during the baking. Return to cookie sheet and bake at 425 for about 20-25 minutes or until nicely browned. Cool on a wire rack and slice when cool. Ps- all ovens were not created equally!! If you find the bagels get browned too fast turn the temp down to 400 degrees and see if you like the results better. Or, if they are not getting adequately browned turn the temp up to 450 degrees. I wouldn't plan on sharing your first batch-or two- with the neighbors. Let the kids or hubby be the guinea pigs!

Plain bagels

1 1/4 c. warm water
3 3/4 c. to 4 c. flour
3 Tbsp. sugar
1 to 1 1/4 tsp. salt
2 Tbsp. Vegetable oil
1 Tbsp. yeast

Add warm water to the bowl of a stand mixer and sprinkle with yeast. Let it sit until it is foamy then add the sugar, flour, salt, and vegetable oil. Attach dough hook and mix well adding more flour as needed until a soft dough forms that is no longer sticky. Let the mixer knead the dough for about 8 minutes. Pull the dough from the bowl and add about half a tsp of oil to the bowl. Put the dough back in the bowl and cover with a damp flour sack towel. Let rest about an hour or until doubled in size. Punch the dough down and pull from bowl. Make 8 to 10 balls. Poke a hole in the center of each ball, put pointer finger through the opening and spin it on your finger to stretch the dough and create a larger opening. Let rest on lightly floured surface for about 15 minutes. Meanwhile, line a baking sheet with parchment paper and set oven to broil, Set a large pot on the stove filled with water and bring it to a boil. Put bagels on the baking sheet and put under broiler (oven rack in middle of oven) and broil for 1 minute. Turn and broil the other side. DO NOT let the bagels brown at all. Remove from oven and set oven to 425 degrees. Put 1/2 c. of honey in the pot and when it dissolves add bagels 3 to 4 at a time and boil for about 30 seconds. Carefully turn over and boil for 30 seconds. Remove from the water and set them on a flour sack towel to absorb the water from the bottom. This will help keep them from sticking during the baking. Dip in toppings such as: cinnamon sugar, poppy seeds, sesame seeds, etc. Return to cookie sheet and bake at 425 for about 15-20 minutes or until nicely browned. Cool on a wire rack and slice when cool. Ps- all ovens were not created equally!! If you find the bagels get browned too fast turn the temp down to 400 degrees and see if you like the results better. Or, if they are not getting adequately browned turn the temp up to 450 degrees. I wouldn't plan on sharing your first batch-or two- with the neighbors. Let the kids or hubby be the guinea pigs!

Plain bagels after shaping and resting 15 minutes.
 After boiling for 30 seconds each side.
 Dipped and ready to go into the oven to bake.

Poppy seed, sesame seed, pumpkin, and cinnamon.

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