Everything Bagels

Me and bagels go way back…

My brother in laws sister had a bagel shop in a town that I grew up in as a child. We would always go there and get her wonderful bagels. We tried cream cheese bagels, bagel breakfasts, bagel sandwiches, brown sugar bagels, fruit bagels, and so many more. It was a constant in my life because I knew every Friday after school we would load up and head to town to the bagel shop. Walking into her shop and that bagel smell wafting through the air was magical.

Now, heading into my teen years and getting my license just to go to the bagel shop on Fridays was what I looked forward to every week with my friends. It broke my heart the day she closed the doors when she moved out of state. It was a bit too far to drive every week to get bagels so I had to learn how to make them.

Now, all of my bagel recipes are based on her bagels from her bagel shop. I have tons of bagel recipes simply based on her bagel shop bagels. Most I will save for a future cookbook, I may or may not be working on. lol, but bagels are a delicious memory of my childhood. I never got any of her recipes but let me tell you, they are not hard to make.

Let me show you how.

INGREDIENTS:

4 C. Flour ( you can use bread flour or all-purpose here)
1 Tbsp plus 1 Tsp. Brown Sugar
2 Tsp. Kosher salt ( or 3/4 Tsp fine salt)
1/4 C. Milk Powder ( no substitutions)
2 1/2 Tsp ( 1 pct) Yeast
1 Tbsp. Vegetable oil ( neutral oil)
1 1/2 C. warm water

Water – for boiling the bagels
2 Tbsp Brown Sugar – for the water
1/2 Tsp Kosher Salt – for the water
1/2 Tsp Baking Soda

DIRECTIONS:

1. Combine the warm water, 1 tsp brown sugar, and yeast in a bowl. Stir to combine and let stand for 5 minutes until the yeast is activated and foamy.
2. In a stand mixer, fitted with a dough hook, whisk together the flour, brown sugar, milk powder, and salt.
3. With the mixer on low, slowly pour in the yeast mixture and oil. Once the dough has come together you can turn the mixer on speed 2 and let the dough knead for about 10 minutes. The dough should be slightly tacky but not sticky. If the dough sticks to your fingers when touched add in 1 tbsp of flour at a time until the dough is tacky. It should not stick to your fingers but it should not be too dry.
4. Oil a large bowl with some neutral oil and scrap the dough into the oiled bowl. Cover with a towel or plastic wrap and let it rise in a warm place for 2 hours or until doubled in size.
5. In the meantime, arrange the oven racks to the upper and lower middle of the oven. Preheat the oven to 450*. Line two sheet trays with parchment paper and set aside.
6. Scrap the dough out onto the counter and divide the dough into 8 equal pieces. Shape each piece into a ball by gently pulling the ends underneath and tucking it under the dough on the bottom. Press your thumb through the center of the dough. Use both of your thumbs in the center of the dough and rotate your thumbs in the center of the dough to form a 2-inch hole in the center. Place the dough onto the prepared sheet tray and finish up the rest. Once they are all done, cover them with a towel and let them rise for 30 minutes.
7. In the meantime, bring a pot of water to a boil. Add the brown sugar, baking soda, and salt. Stir to dissolve.
8. Add three bagels at a time to the boiling water and cook for 1 minute on each side. Remove them from the water and place them back on the tray.
9. You can brush the bagels with an egg wash or my personal favorite, 1/3 C. Milk and 1 Tbsp. brown sugar. Stir to dissolve and brush over the tops of the bagels. Now you can top these yummy bagels with your favorite toppings. Salt, everything bagel seasoning, sesame seeds, Brown sugar, or whatever your heart desires.
10. Put both trays in the oven and bake for 10 minutes. Rotate the pans ( swap the bottom to the top and top to the bottom) and bake for an additional 5 to 6 minutes.
11. Remove and let cool.

• I use milk powder in so many bread recipes. It adds a ton of flavor and it just does something to the bread to make it even better. You can leave it out but you won’t get the same texture on these bagels. I made them this way so you can use them in many different forms. You can make breakfast sandwiches, sandwiches, bagels and lox, cream cheese and chive bagels, toast them for avocado toast, or cube them and toast them for croutons on salads.
• You can add 1/4 cup sugar to this dough with some berries for a fruity bagel.
• You can leave them plain and make a fruity cream cheese spread. Leave the cream cheese out the night before to make it easier to mix. Add in some macerated berries ( sugar and berries mixed together and let stand for 30 minutes then drain off some of the liquid so it is not watery) mix and place in a bowl. Use right away or chill covered in the fridge for up to 2 weeks.
• You can freeze the bagels after they have cooled. Let them thaw for 1 to 2 hours before slicing and toasting.
• These bagels are not dense but not bready. They are somewhere in between and that is what makes them delicious.