If you're looking for a way to up your weekend breakfast game, I strongly suggest trying homemade bagels. Boiling them makes the crust chewy while keeping the insides soft, and since you use a food processor, there isn't much fussing with the dough initially. Plus, you can change the toppings up however you want (I'll share my favorite everything bagel topping eventually). So good.
ASIAGO BAGELS
ingredients
for dough:
for dough:
530 grams bread flour
1 packet instant yeast (2 1/4 tsp)
2 tbsp sugar
1 tbsp kosher salt
1 1/2 c hot water (120 to 130 degrees)
for boiling:
1 pot water
2 tbsp sugar
for topping:
1 egg
1 tsp water
about 1/2 c shredded asiago cheese
To make the dough, combine the dry dough ingredients in the bowl of a food processor. Pulse until just combined. With the processor running, slowly add the water. Continue to run until dough comes together and pulls away from the sides of the bowl. Transfer the dough to a lightly greased bowl, turning once to coat in oil. Cover with plastic wrap, and let rise until doubled (about an hour).
Line 2 baking sheets with parchment paper.
After the dough has risen, begin boiling water combined with sugar. Preheat oven to 400 degrees.
While the water heats, transfer dough to a lightly floured counter. Cut into 10 to 12 evenly-sized pieces. To shape, roll each piece into a long, thin log. Then roll each log around 3 fingers to make a ring. Press the ends together, using a bit of water if necessary to make the dough stick to itself. Roll the seam gently to smooth. Transfer shaped bagels to the baking sheets.
After all bagels are shaped and water is boiling, place 2 bagels at a time in the water. Let boil for 30 seconds, then flip with a slotted spoon. Boil for another 30 seconds, then remove from water and place on a kitchen towel to dry. After all bagels are boiled, pat the tops dry and transfer back to the baking sheets.
Combine egg and water. Brush each bagel with egg wash, then generously sprinkle with cheese.
Bake about 20 minutes, rotating the pans (from front to back and top to bottom) halfway through. Remove and flip the bagels over. Bake for another 10 to 15 minutes, until deep golden brown. Cool completely before eating.
(source: slightly adapted from Serious Eats)
directions
To make the dough, combine the dry dough ingredients in the bowl of a food processor. Pulse until just combined. With the processor running, slowly add the water. Continue to run until dough comes together and pulls away from the sides of the bowl. Transfer the dough to a lightly greased bowl, turning once to coat in oil. Cover with plastic wrap, and let rise until doubled (about an hour).
Line 2 baking sheets with parchment paper.
After the dough has risen, begin boiling water combined with sugar. Preheat oven to 400 degrees.
While the water heats, transfer dough to a lightly floured counter. Cut into 10 to 12 evenly-sized pieces. To shape, roll each piece into a long, thin log. Then roll each log around 3 fingers to make a ring. Press the ends together, using a bit of water if necessary to make the dough stick to itself. Roll the seam gently to smooth. Transfer shaped bagels to the baking sheets.
After all bagels are shaped and water is boiling, place 2 bagels at a time in the water. Let boil for 30 seconds, then flip with a slotted spoon. Boil for another 30 seconds, then remove from water and place on a kitchen towel to dry. After all bagels are boiled, pat the tops dry and transfer back to the baking sheets.
Combine egg and water. Brush each bagel with egg wash, then generously sprinkle with cheese.
Bake about 20 minutes, rotating the pans (from front to back and top to bottom) halfway through. Remove and flip the bagels over. Bake for another 10 to 15 minutes, until deep golden brown. Cool completely before eating.
(source: slightly adapted from Serious Eats)
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