The Crazy Chapmans
Jordan, Emily, Natalie, and Zachary

Bagels

There was a huge snowstorm here at the beginning of February and both mine and Jordan’s works got cancelled, so we decided we would make the most of the day by making new recipes. We made some english muffins and bagels as well as some other foods. We didn’t take pictures of the english muffins, but we did take them of the second batch of bagels. The first batch looked better, I tried to make them bigger the second time, and it didn’t work as well.

This is from one of our bread books:

Ingredients

3 1/2 c. flour
2 tsp. salt
1 1/2 tsp. yeast
2 tsp. molasses
1 1/8 c Lukewarm water
1 egg
2 Tbs. canola oil
1/3 c. dried blueberries
1/3 c. fresh/frozen blueberries pureed

Put the flour and salt in a large bowl. In a separate bowl, place half the water, molasses, and yeast, stir until dispersed. Pour the mixture into the large bowl with flour, add the egg, the rest of the water, and the oil. Mix together and knead until very smooth.

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View photos at SmugMug

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Turn the dough out and place in a greased bowl and let rise for 1 1/2 hours. After the dough is risen, divide the dough into 12 equal parts (this is best done by dividing it in half, then half again (4 parts) then dividing that into thirds. Again, do not try and make them bigger, it makes the rest of the process more difficult.Roll these into balls and let rest for 5 minutes.

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Flatten the balls and using your pointer finger to make a hole in the center roll the flattened ball into a bagel shape. Make the hole big, because it shrinks when they rise and you cook them. Set these aside for 15 minutes. Meanwhile, preheat the oven to 400 F. Bring a large pot of water to a boil, add 1 T molasses, and gently drop each bagel in the boiling water 2-3 at a time for 30 seconds on each side.

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Drain well and place on baking sheet. Place baking sheet in the oven for 20-25 minutes. Let cool on a wire rack.

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Next recipe: Jordan’s homemade cream cheese!

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