HOMEMADE BAGELS RECIPE
Make fresh bagels right at home with this tested dough recipe. Don't skip the water bath and egg wash-- both provide an extra chewy and golden brown crust.
Provided by Sally
Categories Bread
Time 3h
Number Of Ingredients 9
Steps:
- Whisk the warm water and yeast together in the bowl of your stand mixer fitted with a dough hook attachment. Cover and allow to sit for 5 minutes.
- Add the flour, brown sugar, and salt. Beat on low speed for 2 minutes. The dough is very stiff and will look somewhat dry.
- Turn the dough out onto a lightly floured surface. With lightly floured hands, knead the dough for 4-5 minutes. The dough is too heavy for the mixer to knead it!
- Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise at room temperature for 60-90 minutes or until double in size.
- Line two large baking sheets with parchment paper or silicone baking mats.
- When the dough is ready, punch it down to release any air bubbles. Divide the dough into 8 equal pieces. (Just eyeball it- doesn't need to be perfect!) Shape each piece into a ball. Press your index finger through the center of each ball to make a hole about 1.5 - 2 inches in diameter. Watch video above for a visual. Loosely cover the shaped bagels with kitchen towel and rest for a few minutes as you prepare the water bath.
- Preheat oven to 425°F (218°C).
- Fill a large, wide pot with 2 quarts of water. Whisk in the honey. Bring water to a boil, then reduce heat to medium-high. Drop bagels in, 2-4 at a time, making sure they have enough room to float around. Cook the bagels for 1 minute on each side.
- Using a pastry brush, brush the egg wash on top and around the sides of each bagel. Place 4 bagels onto each lined baking sheet. Bake for 20-25 minutes, rotating the pan halfway through. You want the bagels to be a dark golden brown. Remove from the oven and allow bagels to cool on the baking sheets for 20 minutes, then transfer to a wire rack to cool completely.
- Slice, toast, top, whatever you want! Cover leftover bagels tightly and store at room temperature for a few days or in the refrigerator for up to 1 week.
BRAN BAGELS
A coworker lent me a book titled "Breads of New England" by Judy Gormand. I haven't had a chance to try these, but he needs the book back! I'm posting this here as reference. Looks very good!
Provided by MechanicalJen
Categories Breads
Time 2h
Yield 12 bagels, 12 serving(s)
Number Of Ingredients 9
Steps:
- In a saucepan, combine 1 cup water, butter, 2 tablespoons sugar, and salt. Place over medium heat and stir until butter is melted. Transfer to a large mixing bowl to cool.
- When the miexture is barely warm, stir in the dissolved yeast. Whisk in egg white until foamy and set the yolk aside in a glass measuring cup. Blend the egg white into the yeast mixture. Stir in the bran flakes. Add 1 cup of the flour and beat wit ha wooden spoon until smooth. Gradually blend in additional flour until the dough becomes too difficult to stir. Turn out onto a floured surface and knead in as much of the remaining flour as necessary to form a cohesive dough. Dust with flour to prevent sticking and continue kneading until doug his smooth and resilient. Transfer to a grased bowl and cover. Let rise.
- When dough is light (do not wait for it to double), turn it out onto a floured surface. Roll into a 12 inch rope. Cut into 12 1 inch pieces. Shape each into a ball bu rolling betwen the palms of your hands. Flatten balls slightly with floured fingertips. Poke your index finger through the center of each ball and twirl the dough around your finger in such a way as to enlarge the hole Transfer to a floured board. Cover loosely and let rise for 30 minutes until puffed but not double in bulk.
- Pour tap water into 12 inch skillet to a depth of 2 inches. Add the remaining tablespoon of suar and bring to a gentle bubble. Stir to dissolve the sugar. Using a metal spatula, lower 3 bagels into the water and cook exactly 1 minute. Turn and cook 1 minute on the other side. Transfer to an absorbent paper to drain. Repeat with remaining bagels.
- Preheat oven to 400°F generously grease a baking sheet. Whisk the reserved egg ylk with the remaining tsp of cold water and brush over surface of the bagels. Place on the prepped sheet. Bake for 20 to 25 minutes, or until browned.
Nutrition Facts : Calories 173.1, Fat 4.7, SaturatedFat 2.6, Cholesterol 27.8, Sodium 285.4, Carbohydrate 29.5, Fiber 2.1, Sugar 4.6, Protein 4.1
BRAN ROLLS
I am a retired Extension Home Economist and I bake almost every day. Some of my baking ends up at the Ronald McDonald house with the familys staying there while sick family members are being treated in local hospitals.-Lucile Cline, Wichita, Kansas
Provided by Taste of Home
Time 1h
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- In a small bowl, combine bran and boiling water; set aside. In another bowl, dissolve yeast in warm water. In a large bowl, cream the butter, sugar and salt. Add egg and yeast mixture; mix well. Add bran mixture and 2 cups flour; beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough. , Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface. Divide dough in half; divide each half into 12 pieces. Shape each into a ball; place balls into a greased 13-in. x 9-in. baking pan. Brush with melted butter. Cover and let rise until doubled, about 1 hour. , Bake at 375° for 20-25 minutes or until golden brown. Remove from pan to wire racks.
Nutrition Facts : Calories 130 calories, Fat 5g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 186mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 1g fiber), Protein 3g protein.
BASIC BAGELS
Make and share this Basic Bagels recipe from Food.com.
Provided by Dancer
Categories Breads
Time 1h30m
Yield 12 bagels.
Number Of Ingredients 8
Steps:
- Mix 1 1/2 cups of the flour, sugar, salt, and yeast in a bowl.
- Add water gradually and beat for 2 minutes at medium speed, scrapping bowl occasionally.
- Add 1/2 cup of flour.
- Beat at high speed for two minutes, scrapping bowl occasionally.
- Stir in enough additional flour to make a soft dough.
- (Dough should be pulling away from the sides of the bowl).
- Turn out onto lightly floured surface.
- Knead for about 8 minutes or until smooth and elastic, adding additional flour as necessary.
- Place in ungreased bowl.
- Cover and let rise in warm place for 20 minutes (dough will rise, but will not double).
- Punch down dough; divide into 12 small balls.
- Poke finger through the middle of the ball to the other end.
- Make a round hole about 1/2 inch in diameter.
- Place on a lightly greased baking sheet.
- Cover and let rise in warm place for 20 minutes.
- Preheat oven to 375 degrees.
- Boil at least 2-inchs of water in a large shallow pan.
- Lower heat and add a few bagels at a time.
- Simmer bagels in water for 2 to 3 minutes turning once.
- Remove from water and replace the bagels on the greased baking sheet.
- Mix together egg white and a tablespoon of water.
- Brush the egg white wash over each bagel.
- Sprinkle poppy seeds or sesame seeds over the bagels.
- Bake for 30 minutes.
- Variations:
- Italian Herb Bagels: Add 2 teaspoons of Italian seasoning, and replace salt with onion salt.
- Onion Bagels: Add 2 tablespoons of dehydrated minced onion, and replace salt with onion salt.
Nutrition Facts : Calories 201.6, Fat 1.8, SaturatedFat 0.2, Sodium 200.8, Carbohydrate 39.9, Fiber 1.7, Sugar 3.7, Protein 5.9
BRAN BAGELS
Number Of Ingredients 11
Steps:
- In a small saucepan, bring 3/4 cup water to a boil add butter or margarine, 2 tablespoons sugar and salt stir until butter or margarine is melted. Cool to lukewarm in a large bowl. Dissolve yeast in remaining 1/4 cup warm water let set until foamy, 5 to 10 minutes. Add egg, bran cereal and yeast mixture to cooled butter mixture. Gradually stir in 2 1/4 cups flour to make a stiff dough. On a lightly-floured surface, knead until smooth and elastic, 7 to 10 minutes, using remaining flour. Place in a greased bowl turn dough to coat surface. Cover and let rise in a warm place, free from drafts, about 1 hour (dough will not double in bulk). Divide into nine to twelve even portions form into smooth balls. With thumbs, make a hole in the center of each, spreading evenly to make doughnut shapes. Place on a greased baking sheet. Cover and let rise in a warm place, free from drafts, until they start to rise, about 20 minutes. Preheat oven to 425° F. In a large kettle or skillet, combine 3 quarts water and 1 tablespoon sugar bring to boil. Drop three or four bagels one at a time, into boiling water. Simmer 1 minute on a side, turning once. Remove with a slotted spatula and drain on paper towels. Place on a lightly-greased baking sheet. Sprinkle with optional sesame or poppy seed. Bake for 17 to 20 minutes or until lightly browned. Remove to wire racks to cool.
Nutrition Facts : Nutritional Facts Serves
More about "bran bagels recipes"
EASY NEW YORK-STYLE BAGEL RECIPE - GEMMA’S BIGGER …
From biggerbolderbaking.com
4.8/5 (391)Category Breakfast
- In the bowl of an electric mixer fitted with a dough hook, mix the flour, yeast, sugar, and salt in a large bowl on medium/low speed.
- Shape each piece into a smooth, round ball. Now, take a dough ball, and press it gently against the countertop moving your hand and the ball in a circular motion pulling the dough into itself while reducing the pressure on top of the dough slightly until a perfect dough ball forms. Repeat with the rest of the dough.
- So, bagels actually aren't at there very best straight from the oven. Leave them in an airtight container overnight at room temperature and the flavor and texture are significantly better (you will see). Enjoy within 3 days or freeze for up to 8 weeks.
WHOLE GRAIN HOMEMADE BAGELS | WHOLEFULLY
From wholefully.com
EASY KETO BAGELS RECIPE - LOW CARB MAVEN
From lowcarbmaven.com
37 BEST HAMILTON BEACH BREAD MAKER RECIPES – HAPPY …
From happymuncher.com
OAT BRAN BAGELS (V) - WALKING THROUGH LAVENDER FIELDS
From walkingthroughlavenderfields.com
5/5 (1)Total Time 48 minsCategory Breakfast, Side Dish, SnackCalories 267 per serving
OAT BRAN RAISIN BAGELS - RECIPE - COOKS.COM
From cooks.com
RECIPES - FIND BAGELS NEAR ME
From findbagels.com
HOMEMADE BAGELS | JAMIE OLIVER RECIPES
From jamieoliver.com
PUMPERNICKEL BAGELS | GIRL VERSUS DOUGH
From girlversusdough.com
OAT BAGELS — WELL&TIGHT
From wellandtight.com
TASTY GLUTEN-FREE OAT BRAN BAGEL RECIPE + NUTRITION FACTS
From findbagels.com
ZELLA LANE'S 2-WEEK BRAN MUFFINS RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
BEST SOURDOUGH DISCARD RECIPES | DOBBERNATIONLOVES
From dobbernationloves.com
101 EASY AND TASTY WHEAT BRAN RECIPES BY HOME COOKS
From cookpad.com
15 BEST OAT BRAN RECIPES FROM MUFFINS TO COOKIES
From insanelygoodrecipes.com
OAT BRAN BAGEL RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
EASY AIR FRYER EVERYTHING BAGELS - SIMPLY SCRATCH
From simplyscratch.com
BRAN MUFFINS RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
BRAN BREAD
From all-bran.com
ALL-BRAN® | RECIPES
From all-bran.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #healthy #breads #breakfast #american #easy #fall #winter #grains #dietary #seasonal #northeastern-united-states #pasta-rice-and-grains #4-hours-or-less
You'll also love