Garlic Bagels

Mmmm... yes, fresh made bagels are so good.  Garlic bagels are one I have been making every other week for awhile now and sometimes as a double batch.

Originally, I was dividing the dough into equal balls once it was ready and having 8, but the last couple of time I have divided it out into 10. My husband said they are more normal bagel size now. I guess it is all about how big a serving of bagel you are wanting. 😊

These are really not overly time consuming. I have a stand mixer and so they don't require kneading the dough by hand either. Yay.

2 teaspoons yeast
1 1/2 tablespoons of white sugar
1 1/4 cups of warm water
3 1/2 cups of bread flour
3/4 tablespoon granulated garlic (could use garlic powder as a sub)
2 tsp salt

oil
fresh minced garlic or pre-minced garlic (from the produce section at the store)
baking soda
corn meal

put the yeast, water, & sugar into the mixer bowl and let it sit about 5 min.

add the flour, salt, and garlic. Attach the dough hook, turn on the mixer speed 1 for a minute then up it to speed 2.  Mix it for 10 minutes.   Transfer the dough to a lightly oiled bowl & cover with a piece of parchment (or pam type spray used on wax paper works) and cover that with a dry dish towel.

Leave it be for 1 hour.

Uncover and punch the dough.  Turn on oven to 425. Get a pot going on the stove filled 2/3 with water and bring to a boil.  oil 2 full size cookie sheets, dusting one of those with cornmeal.  divide the dough into 8-10 pieces/balls.  Poke your thumb through each and shape the bagel leaving the hole a couple inch wide and as you finish shaping sit it on the oiled sheet.

the water should be boiling now, add about 2 tablespoons of baking soda to it. 

add each to the boiling water (I only do one at a time) 1 at a time boiling each side 20-30 seconds.  Remove with a slotted spoon and put onto the oiled and cornmealed cookie sheet.  Once you have them all done, place into the hot oven and bake 12 minutes. Remove and add the minced garlic to the top and place back into the oven for about 5 min.  Remove from oven and transfer the bagels to a wire rack to cool.

I store mine in the refrigerator and toast them up with butter in the toaster oven. Mine keep for a week to 2 weeks in there if any last that long. You can freeze them though.

Tasty eats!  Buttered, with cream cheese, or even as sandwich bread.

Cranberry Bagels

As of a month or so ago, I started making bagels. This is the most recent version. I have been making potato cracked peppercorn and also garlic bagels.

  These came out good, but I will likely reduce the fruit by 1/3 next batch to compare and decide which is better.

Recipe
3 1/2 cups bread flour
1 1/3 cups warm water
2 tsp yeast (I use the red star brand I buy in 2 pound bag)
5 tblsp white sugar
1 tblsp soft or melted butter (the real thing)
1 tsp salt
1 cup of craisins
1-2 tblsp oil (for coating bowl for dough rise and also the baking sheet)
Cornmeal
Baking soda (couple of tsp to add to the water boil)

I have an 8 qt kitchenaid stand mixer, but any stand mixer works. If you don't have one you could mix everything and hand knead it awhile.

So, put yeast and warm water in the mixing bowl. Let sit 5 minutes. Add all other ingredients and use your dough hook turn to speed 2 and mix. Once formed into dough continue to mix for 10 minutes.

Then, put in oiled bowl and cover with a towel if bowl deep enough or a piece of wax paper sprayed with pan coating.  Rise til about double which is usually about an hour.

Punch the dough. Let it sit a few minutes. Divide it into 8 balls. Poke your thumb into each one shaping your bagel with a silver dollar sized hole and set on a  greased pan. Turn on the oven to 425. While it heats boil a pot of water. When water reaches boil add baking soda to it. Boil one or two if big enough pot at a time, about 30 seconds per side. Then remove and put on oiled baking sheet dusted with cornmeal. Once done, bake for about 16 minutes. Remove from oven. Let sit a minute, and remove to a cooling rack.

Yum

After cooled completely I keep in the fridge so they hold up longer.

Rolling

Rolls from week before last. I made up 3 batches at same time.

Usually, I make one at a time or at holidays 2 batches (since the family would have a lot to say about it if I didn't, lol). A single batch is about 24 rolls inside of a 13x9 pan. When just two of us I have sometimes made a half batch.

Homemade bread is great and the recipe for these is no knead that was my husband's grandma's.

Oh, and of course, baking makes the house smell delicious.