All I can ask is “Why?” Sometimes life sends you curve balls. Is that the saying that people say? Well, life has sent me quiet of bit of those balls and sometimes I just want to throw them in the fire. For the past month and a half, almost, I have been suffering with colitis. If you don’t know what that is, please do yourself a favor and don’t look it up, it’s terrible. You literally feel like your dying from the pain and all I can say is take care of your gut and don’t take too many antibiotics IF you can help it.
So, Christmas and the holidays were non-existent for me, because I couldn’t celebrate while kneeling over with pain. Even though the pain kept me down, there have been days where I have felt fine. On one of those days I decided to embark on making bagels.
Now, I have never in my life made bagels and I honestly thought it would be an easy task, but as you can see some of my bagels have a unique shape. Which is fine and Julia Child would probably approve of the attempt. Yet, in future baking, I am determined to create the perfect, circular shape for a bagel.
Poppy Seed and Parmesan Garlic Bagels
Makes 12
Ingredients
Poppy Seed Bagels
1 tsp. of active yeast
2/3 cup of warm water
1/2 tsp. of brown sugar
2 cups of bread flour
1 tsp. of kosher salt
1/2 cup of water
1 tsp. of baking soda
2 beaten eggs for egg wash
1/2- 1 cup of poppy-seeds (make ahead)
Parmesan and Garlic Bagels
1 tsp. of active yeast
2/3 cup of warm water
1/2 tsp. of granulated sugar
2 cups of bread flour
1 tsp. of kosher salt
1/2 cup of water
1 cup of shaved parmesan (make ahead)
1/2 cup of minced garlic (make ahead)
Extra: flour, oil, damp dish towels, a big pot
Directions:
- In two separate bowls add yeast, warm water and sugar. See Notes. Let both mixtures sit for 5 to 8 minutes. Then set aside.
- In two big bowls sift flour and salt together till combined. Then create a well into the flour and add the yeast mixture.
- Slowly mix the dough and incorporate the 1/2 cup of water for both mixtures. Then knead the dough for 5-10 minutes or until elastic.
- Then lightly oil two clean bowls. Let both of the dough mixtures rest for an hour with a damp cloth on top.
- After resting shape the dough into bagels. By doing this, cut the two dough mixtures into halves. Then with a sharp knife cut 6 medium size balls–making 12. (6 for the poppy-seed and 6 for the garlic bagels)
- Once you have your twelve balls, gently place your ring finger into the middle of the dough ball until your finger pokes through. Then carefully move the dough around in a circular motion with both of your hands pulling on each side as you go around. See shaping bagel video.
- After shaping all twelve bagels, on an oiled sheet or plate let the dough rest again with a damp towel for 30 minutes. Meanwhile, preheat the oven to 425 F.
- Once the bagels are done resting, create your hot water bath. In a big pot add water about half way with 1 tsp. of baking soda then bring to a simmer.
- Once the water has start to simmer, gently with a slotted spoon add the bagels one by one. Do this in batches of twos or threes, depending on the size of your bagels. Let each bagel boil for 2 minutes on each side. Then set aside to rest on a clean plate.
- Create your egg wash for the bagels and brush all of them till fully coated. At this point add your toppings, poppy seeds for one batch. Then, fresh minced garlic and shaved parmesan for the other. Cover the bagels completely.
- On a baking sheet bake the bagels for 30 minutes or until lightly brown. Bake the bagels in two separate batches.
Enjoy!
Notes: For the poppy-seed bagels mix the brown sugar into the yeast/water mixture.
Photography by. Bernadette Mira