Because my daughter has a nut allergy, there are very few bagel stores she can go to. For the last week she has been asking me for a bagel so this morning I made them for her. They were delicious!
Ingredients
1 and 1/4 cups of water, heated to 115-120 F
1 tbsp active, dry yeast
3 tbsp granulated cane sugar (preferably with the molasses still in it)
4 cups of bread flour plus 1/2 cup reserved
2 tbsp of canola oil
1 tsp of kosher salt
2/3 cup of honey
In the bottom of a stand mixer with the dough hook attached, add the yeast, water and sugar and let stand while you measure out your remaining ingredients. Add flour, oil and salt and mix on low heat until a ball starts to form, adding flour or warm water as needed. The dough should feel smooth, not sticky. Let the dough mix for 8-10 minutes. Remove front the bowl and kneed a few times, forming into a smooth ball. Put the dough back into the bowl and then take a piece of plastic wrap and place directly on the dough. Let rise in a warm spot for 1 1/2 hours until dough has doubled in size.
Place the dough on a floured surface and divide into 8 even pieces. With your hands, gently roll the dough into a 6-8 inch long noodle shape and then bring around to form a circle, making sure the connection is secure by slightly wrapping and pinching the dough. Let the bagels rest for 15 minutes. Pre-heat oven to 450 (my oven runs a little cooler so I go up to 475). Fill a large (8-10 quart) pot halfway with water (abut 4 quarts) and bring to a boil. Dissolve honey in the water and boil the bagels, 2 at a time for 1 minute and then flip and boil on the other side for an additional minute. Place the boiled bagels on a parchment paper covered baking sheet. When all the boiling is complete, bake the bagels for 15 minutes until golden brown taking care not to burn the bottoms or burn the parchment paper.
Ingredients
1 and 1/4 cups of water, heated to 115-120 F
1 tbsp active, dry yeast
3 tbsp granulated cane sugar (preferably with the molasses still in it)
4 cups of bread flour plus 1/2 cup reserved
2 tbsp of canola oil
1 tsp of kosher salt
2/3 cup of honey
In the bottom of a stand mixer with the dough hook attached, add the yeast, water and sugar and let stand while you measure out your remaining ingredients. Add flour, oil and salt and mix on low heat until a ball starts to form, adding flour or warm water as needed. The dough should feel smooth, not sticky. Let the dough mix for 8-10 minutes. Remove front the bowl and kneed a few times, forming into a smooth ball. Put the dough back into the bowl and then take a piece of plastic wrap and place directly on the dough. Let rise in a warm spot for 1 1/2 hours until dough has doubled in size.
Place the dough on a floured surface and divide into 8 even pieces. With your hands, gently roll the dough into a 6-8 inch long noodle shape and then bring around to form a circle, making sure the connection is secure by slightly wrapping and pinching the dough. Let the bagels rest for 15 minutes. Pre-heat oven to 450 (my oven runs a little cooler so I go up to 475). Fill a large (8-10 quart) pot halfway with water (abut 4 quarts) and bring to a boil. Dissolve honey in the water and boil the bagels, 2 at a time for 1 minute and then flip and boil on the other side for an additional minute. Place the boiled bagels on a parchment paper covered baking sheet. When all the boiling is complete, bake the bagels for 15 minutes until golden brown taking care not to burn the bottoms or burn the parchment paper.
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