Yield 4 servings Number Of Ingredients 4 Steps:
Preheat oven to 400°F(200°C). In a large bowl, mix the self-rising flour and greek yogurt until it comes together to form a ball. Transfer the dough ball to a lightly floured work surface and use your hands to begin flattening and shaping the rough into a roughly 8-inch (20 cm) disk. Using a bench scraper or knife, cut the dough into 4 equal pieces. One at a time, roll each piece of dough into a log roughly 8 inches (20 cm) long. Shape the log into a ring and transfer to a parchment paper-lined baking sheet. Brush the tops of the bagels with egg wash and sprinkle generously with everything seasoning. Bake for 20-25 minutes, until the bagels are golden brown. Enjoy!
Time 50m Yield 1 dozen. Number Of Ingredients 8 Steps:
In a large bowl, dissolve yeast in warm milk. Add the butter, sugar, salt and egg yolk; mix well. Stir in enough flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Shape into 12 balls. Push thumb through centers to form a 1-1/2-in. hole. Stretch and shape dough to form an even ring. Place on a floured surface. Cover and let rest for 10 minutes; flatten bagels slightly. , Fill a Dutch oven two-thirds full with water; bring to a boil. Drop bagels, 2 at a time, into boiling water. Cook for 45 seconds; turn and cook 45 seconds longer. Remove with a slotted spoon; drain well on paper towels. , Sprinkle with sesame or poppy seeds if desired. Place 2 in. apart on greased baking sheets. Bake at 400° until golden brown, 20-25 minutes. Remove from pans to wire racks to cool.
Time 10m Yield 2 servings Number Of Ingredients 3 Steps:
Preheat the oven to 450°F (230°C). On a cutting board, arrange the bagel halves cut side-up. Spread 2 tablespoons of pizza sauce in an even layer over each half, then top each with 1 tablespoon of mozzarella and 1 tablespoon of mini pepperoni. Place the bagel halves on a rimmed baking sheet and bake until the cheese has melted, about 8 minutes. Serve immediately. Enjoy!
Yield 6 bagels Number Of Ingredients 10 Steps:
In a food processor, add the flour, yeast, salt, and sugar. Pulse until incorporated. While running, slowly add the warm water until the dough balls up. You may not need all the warm water. Carefully push the dough back into the blade’s path and continue to process for an additional 30 seconds or until the dough is firm and stretchy, but not sticky nor squishy. Gently round the dough into a ball and place in a lightly oiled bowl. Cover with a damp, warm towel for an hour or until the dough has doubled in size. Add the barley malt syrup to about 6 quarts of water and bring to a boil. Place a tray with about 2 quarts of water on the bottom shelf of the oven. Preheat to 425°F (220°C). Place the dough onto a lightly floured surface and divide into 6 equal pieces (roughly 5 ounces (140 g) a piece if you use a scale). Cover the pieces with a damp towel. One at a time, form the dough into a ball, pinching the seams together at the bottom. Place the dough seam side down and-cupping your hand over the dough-apply gentle pressure, working the ball in circles until the seams on the bottom are smoothed out. Gently reshape the edges of the ball into a circle. Using your thumb, press down into the center of the ball to the counter. Working in a circle, carefully stretch the dough into a ring until the hole at the center is about 2 inches (5 cm) in diameter. Place the dough rings under a damp towel and let rise for 10 minutes. Working in batches of two, place the bagels in the boiling water/syrup. They should float at the surface. Let them boil for 30 seconds, then flip and boil for an additional 30 seconds. Remove the bagels from the water/syrup and gently pat dry with a clean towel. Brush the tops with the beaten egg. Optionally, if you want toppings, dip the egg-washed side of the bagel into the mixture of your choice. Place the bagels on a parchment paper-covered baking sheet. Bake until golden brown, about 15 to 20 minutes. Transfer to a wire rack to cool. Enjoy!
Time 3h20m Yield 6 Number Of Ingredients 12 Steps:
Combine 1 1/4 cup water, flour, sugar, 1 teaspoon salt, vegetable oil, and yeast in the mixing bowl of a stand mixer. Mix on low speed using the dough hook until well-developed, about 8 minutes. To ensure the gluten has developed fully, cut off a walnut-sized piece of dough. Flour your fingers, and then stretch the dough: if it tears immediately, the dough needs more kneading. Fully developed dough should form a thin translucent “windowpane.” Transfer the dough to a lightly oiled bowl, cover it with plastic wrap and a kitchen towel, and let rise for 2 hours. Punch the dough down, place it on a lightly floured work surface, and use a knife or dough scraper to divide the dough into 6 pieces (or more, for smaller bagels). Roll each piece of dough into a sausage shape about 6 inches long. Join the ends to form a circle. Repeat with the remaining dough, and let the bagels rest for 15 minutes. Preheat oven to 475 degrees F (245 degrees C). Line a baking sheet with parchment paper. Arrange small plates with poppy seeds, sesame seeds, and onion flakes next to the baking sheet. Bring 4 quarts water to a boil in a large pot. Add honey, if desired (see Editor’s Note). Boil the bagels, three at a time, until they rise to the surface of the pot, about 1 minute per side. Remove the bagels with a slotted spoon and place them on the parchment-lined baking sheet. Dip the tops of the wet bagels into the toppings and arrange them, seeds up, on the baking sheet. Sprinkle with coarse salt, if desired. Bake in the preheated oven until the bagels begin to brown, 15 to 20 minutes.
Yield 10 bites Number Of Ingredients 15 Steps:
Start by activating the yeast. Add yeast and malt syrup to warm water, stir until dissolved. Once the yeast mix starts bubbling, you’ll know the yeast is active. Combine the dry ingredients in a large mixing bowl. Add the activated yeast mix and form a loose dough in the bowl. Turn dough out onto your surface and knead until everything comes together nicely. (If it’s too dry, add more water a little bit at a time.) Transfer dough to an oiled bowl, cover and let the dough rest for 45 minutes. While the dough is resting, prep your cream cheese. Freeze cream cheese into 1 tbsp. balls. Punch down dough after 45 minutes, knead the dough a few times. Pull a handful of dough, form into a ball then flatten and wrap around a frozen cream cheese ball. Repeat with the rest of the dough. Place bagel balls on a parchment paper, cover and let it rest for 20 minutes. While the bagel balls are resting, bring your poaching liquid ingredients to a boil over medium heat. Take the rested bagel balls and boil in the poaching liquid for 15-20 seconds. Remove and place on parchment paper. Brush with egg wash and sprinkle desired bagel toppings. Bake in 325°F (160°C) preheated oven for 20 - 30 minutes until top is golden brown. Enjoy!
