I Swear I Made Them Myself Homemade Everything Bagels Recipes

I SWEAR I MADE THEM MYSELF HOMEMADE EVERYTHING BAGELS

Steps:

• Combine the warm water, yeast, and the 1.5 Tablespoons of granulated sugar in a mixer with a dough hook. Let stand 5 minutes until the yeast activates and the mixture becomes foamy.
• Gradually add 2 cups of the flour and the salt and mix with dough hook until combined.
• Slowly add the additional 1/2 cup flour while working with your hands. Turn onto a lightly floured surface and continue to knead until smooth and no longer sticky (add up to 1/2 cup more flour if necessary).
• Grease a large bowl with 1/2 teaspoon vegetable oil and roll the dough ball to cover all sides. Cover and let rise in a warm spot for about an hour (or until almost double in size).
• After an hour, punch the dough down and divide into 6 equal pieces. Roll each piece into a 6" log and combine the ends with a little moisture (make sure they are joined or you will end up with cresents).
• Place the bagels on a greased cookie sheet, cover, and let rise again for 20 to 30 minutes (no longer).
• Preheat oven to 400 degrees fahrenheit.
• Bring a large pot of water, flavored with the 1.5 teaspoon of sugar, to a boil. Drop the bagels into the water and boil for 30 seconds to 1 minute, turning.
• Upon removal from the boiling water, place the bagels onto an oiled baking sheet covered in cornmeal. Place into a preheated 400 degree fahrenheit oven.
• Bake for 5 minutes. Remove and brush with an egg yolk. Top with desired toppings and put back into the oven for 28 to 32 minutes. After 20 minutes, turn oven down to 375 degrees fahrenheit. Remove when golden brown and hollow sounding.
• Cool on a wire rack.

THERMOMIX PLAIN BAGELS

Steps:

• Place water, sugar, yeast, oil and salt in TM bowl. Mix 5 minutes/37deg/speed 3.
• Add flour, set lid to closed position. Mix 3 minutes/speed wheat.
• Separate dough evenly into 8 balls. Let rest covered on counter for 10 minutes.
• Roll each ball into a snake shape, then form each into a ring. Allow the rings to rest covered for 20 minutes or until puffy.
• Meanwhile, get a large pot of water boiling, turn oven to 425 F, and grease a baking sheet.
• Drop rings into briskly boiling water (taking care not to crowd them - I was only able to do 3 at a time). Boil for one minute, then flip the rings and boil for another minute. Take them out of the water and place onto greased baking sheets.
• Bake for 10 minutes then flip and bake for an additional 10 minutes.

SHRIMP AND CHEESE BAGELS

Steps:

• Slice bagels and set aside.
• Mash the boullion cube and mix with cream cheese.
• Mix all other ingredients (except jack cheese).
• Fold in chilled shrimp.
• Spread evenly on top of 8 bagel halves.
• Top each half with slice of jack cheese.
• Bake at 450 degrees, or just broil'till cheese is brown and bubbly on top.

AUTHENTIC NEW YORK-STYLE HOMEMADE BAGELS

Steps:

• In a large mixing bowl, stir together water, yeast, and sugar. Let stand for 5 minutes.
• With a wooden spoon, stir in oil, malt and one cup of the flour. Add salt, then enough of remaining flour to make a stiff dough.
• On a lightly floured surface, knead for 10 to 12 minutes. Cover with a floured dish towel and allow dough to rest on a board for about 15 minutes.
• Divide dough into 12 sections and form each section into 10-inch long strips. Roll the ends together to seal and make a ring. Place on a lightly floured surface, cover, and let bagels rest 15 to 20 minutes, rising about halfway and becoming slightly puffy.
• Meanwhile, fill a large cooking pot or Dutch oven three quarters full with water. Add the malt syrup and salt.
• Bring water to a boil. Preheat oven to 450 degrees F. Line two large baking sheets with baking parchment and, if desired, sprinkle generously with corn meal. Set aside.
• Line two other baking sheets with a kitchen towel, set near your stove. Reduce boiling water to a simmer and cook 2 bagels at a time (do not crowd the pot). Simmer bagels for about 45 seconds on one side, then turn and cook other side for another 45 seconds and then drain bagels on the towel-lined baking sheet.
• Carefully place bagels on the parchment-lined baking sheets. Bake bagels plain or sprinkle with a topping of your choice. Place in the hot oven, immediately reduce heat to 425 degrees F, and bake about 17 to 25 minutes. When almost baked, turn bagels over (a pair of tongs do the job easily). If you have a baking stone, finish bagels on the stone directly. Transfer bagels to wire rack to cool.
• These freeze well, which helps to retain a just-baked taste, if they aren't all eaten on the first day. To freeze, slice cooled bagels first, place a small strip of plastic between the bagel halves and place in a plastic self-sealing freezer bag. When you're ready for a bagel, they'll come apart easily, ready to pop into the toaster/oven and enjoy.

CHEESY BREAD MACHINE BAGELS

Steps:

• Combine water, cheese, sugar, salt, flour, and yeast in the bread machine. I let the cheese kind of melt into the water for a minute before adding the remaining ingredients. Use the dough setting on your bread machine. If you machine doesn't have a dough setting stop it after the second kneading.
• Remove the dough after it has finished rising in the bread machine and divide into 12 equal pieces.
• Roll each piece into a ball.
• Using fingers, poke a hole in the middle and form into a bagel shape.
• Pre-heat oven to 375 degrees.
• Let rise under a wet tea towel or paper towels for 30 more minutes.
• While bagels are rising, start boiling a large pot of water with 3 TBS of sugar.
• After bagels have risen boil each side for 30 seconds, place on dry paper towels to dry before transferring to cornmeal dusted pan. (I divide them between 2 jellyroll pans).
• Use a pastry brush to brush the egg whites on top of the bagels.
• You can sprinkle extra cheese on top of bagels for a caramelized cheese crunch.
• Bake for 20-25 minutes. Turning the pans halfway for even baking.
• Cool for 5 minutes on wire rack and enjoy!