Tahoe recipe: Homemade bagels with all the fun fixings
May 9, 2016
SOUTH LAKE TAHOE, Calif. — I love making bagels. It's my favorite guilty pleasure, especially when freshly baked, warmed and topped with cream cheese.
You may not find bagels on the healthy list, but I make a point to treat myself to one before a long bike ride or after a really good workout. This is an advanced recipe, but any bread maker should find it fairly easy; you can also find tutorials online.
Experiment and enjoy the fruits of your labor.
Makes 8-10 bagels.
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2 1/4 teaspoons yeast
2 1/4 teaspoons sugar
1 1/2 cups warm water
4 cups bread flour
1 1/2 teaspoons salt
Shredded cheddar and sliced jalapeños
Everything: poppy seeds, sesame seeds, dried garlic, dried onions
Place the yeast and sugar into a measuring cup with 1/2 cup of warm water. Let the yeast mixture sit for five minutes until it is foamy.
Place the flour and salt into the bowl of a stand mixer set with a dough hook. (If you don't have a stand mixture, you can knead by hand in a large bowl and get a great arm workout, too!) Pour the yeast mixture into the center of the flour and turn on low to combine. Pour in the remaining water a little at a time while mixing, until a smooth dough forms, adding more if needed.
Remove the ball of dough and place it on a floured surface. Knead the dough for about 10 minutes until a smooth, elastic ball forms. Place the ball of dough into a lightly oiled bowl, then tightly cover the bowl with plastic wrap and a towel. Let the dough rise for one hour or until doubled.
Once the dough has doubled in size, punch it down to remove air bubbles and divide into 8-10 equal pieces. Roll each piece into a smooth round ball. With your finger, poke a hole in the center of the ball and twirl around your finger until a large hole is formed. Place the bagels on a non-stick baking sheet, cover with plastic wrap and let rise for 20 more minutes.
Preheat the oven to 425 degrees. Fill a large pot three-quarters full with water and bring to a light boil. Place the bagels in the water and cook for two minutes on each side.
Remove the bagels from the water with a slotted spoon, shaking off excess water, then place on a non-stick baking sheet. Repeat until all bagels are done. Place the fixins of your choice on top of each bagel and bake for 20-25 minutes, until bagels are golden.
Remove from the oven and let cool completely before storing or serving.
Chef Arica Davis is owner/operator of Yummy Fixins, Personal Chef Services and Pasta Parties. Visit http://www.yummyfixins.com or call 530-539-4504 to book your next dinner party.
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