Boiled Bagels

Traditional Boiled Bagels Recipe by Ash's In The Kitchen

I woke up with a weird urge to bake and anyone that knows me knows that baking stresses me out something fierce. Decided to make Bagels, Pretzels (something I’ve never made before) and can you guess what the last baked good was? I’ll post the other recipes once they’re done.

Boiled Bagels

• 1 Packet Active Dry Yeast
• 1 C Water; warmed to 110-112° F
• 2 Tbsp Sugar
• 1 tsp salt
• 2 3/4 C All Purpose Flour; sifted
• Water for boiling
• 2 Tbsp Sugar
• 1/4 C Corn Meal
• 1 Egg White; whisked
• Toppings of choice (I chose Poppy Seed, Everything, Ginger Sesame and Cinnamon Sugar)

1. In mixer, add yeast, warm water and sugar; whisking until frothy. Allow to rest for 10 minutes.
2. In separate bowl, combine flour and salt then, after the 10 minutes, add to yeast mixture. Mix until just combined and form into a ball.
3. Grease a large bowl and place dough inside; cover with plastic wrap or dish towel and place in a warm place to proof until doubled; about 1 hour. You can speed things up by heating your oven to it’s lowest setting and turning it off once it’s heated up. Place the bowl inside and leave the door ajar. I’ve found it cuts the proofing time in half.
4. Pull dough out and separate into 9 equal parts on cutting board and roll into balls. Cover with towel for 15 minutes.
5. Press thumb into the center of each dough ball and twirl around your finger. Place back on cutting board and cover for an additional 10 minutes.
6. Meanwhile, preheat oven to 375° and bring a dutch oven or pot with 3” of water and remaining sugar to a boil.
7. Place the proofing towel or paper towel on counter and add corn meal to baking sheet. Add bagels, in batches, to boiling sugar water and cook 30 seconds on each side before scooping out a draining briefly on towel. Place bottom side down on top of corn meal.
8. Once all of the bagels have cooked brush them with egg whites and top with desired toppings.
9. Place in oven and bake for 22-26 minutes. Make sure to keep and eye on them after 20 minutes to make sure they don’t burn. Place pan on cooling rack for 10-15 minutes and serve however you’d like!
10. Be sure to cool completely before storing the leftovers in a air tight container.

Published by ashsinthekitchen

Home cook, gardener and lover of life!

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