Tahoe recipe: Homemade bagels with all the fun fixings
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.
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.
Support Local Journalism
Support Local Journalism
Readers around Lake Tahoe, Truckee, and beyond make the Sierra Sun's work possible. Your financial contribution supports our efforts to deliver quality, locally relevant journalism.
Now more than ever, your support is critical to help us keep our community informed about the evolving coronavirus pandemic and the impact it is having locally. Every contribution, however large or small, will make a difference.
Your donation will help us continue to cover COVID-19 and our other vital local news.