Carlo and I have been talking about how cost effective it can be to bake your own breads. Think about it, a loaf of bread, depending on the type, can be $2.00-$5.00. A dozen bagels can be $6.00-$10.00. So if you could make he same items at a fraction of the cost, then why not do it. I know it’s time consuming, but all we have it time, especially when we can’t rub two pennies together.
So today I decided to make bagels. I reviewed a few different recipes, including Julia Child’s and some on a few recipe sites. They were great, but used a lot of ingredients I didn’t have in the house, especially bread flour. Then, I found one from Emeril Lagasse on the Food Network’s website which used all-purpose flour that was simple and not really time-consuming.
I made a couple of modifications. Rather then rolling the bagel dough into 4×6 logs, I formed the dough into balls. I then used my thumb and index finger to poke a hole in the middle and stretch and shape the dough, a method I found in Julia Child’s recipe. I also cut the baking time to 20-25 minutes and did not bother flipping the bagels after the first 5 minutes of baking.
The end result was a dozen bagels with a great crust. Though they’re not like the great NY bagels you’d get at H&H, they were pretty darn good! They taste great with the homemade butter and the strawberry cream cheese I made (recipes below).
Source: FoodNetwork.com & Emeril Lagasse
- 2 cups warm water, about 110 degrees F
- 2 (1/4-ounce) packets active dry yeast
- 3 tablespoons granulated sugar, plus 1 tablespoon
- 5 to 6 cups all-purpose flour
- 2 teaspoons salt
- 2 teaspoons vegetable oil
- 2 tablespoons yellow cornmeal
- 1/2 cup lightly toasted chopped onions (2 teaspoons each)
- 2 tablespoons poppy seeds (about 1/2 teaspoon each)
- 2 tablespoons sesame seeds (about 1/2 teaspoon each)
- 1 tablespoon kosher salt (about 1/4 teaspoon each)
- 1. Combine the water, yeast, and 3 tablespoons of the sugar in the bowl of an upright mixer fitted with a dough hook. Stir and let stand until foamy, about 5 minutes. Gradually add 4 cups of the flour and the salt, and mix until the mixture comes together.
2. Add 1 to 1 1/2 cups additional flour 1/2 cup at a time to make a stiff dough, either stirring with the wooden spoon or working with your hands. Turn out onto a lightly floured surface and knead until smooth and no longer sticky, about 5 minutes, adding just as much flour as needed. (Dough should be heavier and stiffer than regular yeast bread dough.)
4. Remove from the bowl and punch down the dough. Divide into 12 equal pieces, about 2 to 3 ounces each, measuring about 4 inches across. Form each piece of dough into a ball. Roll each ball into a 4 to 6-inch log. Join the ends and place fingers through the hole and roll the ends together. Repeat with the remaining dough. Place on a lightly greased surface, cover with a clean cloth, and let rest until risen but not doubled in a draft-free spot, 20 to 30 minutes.
5. Preheat the oven to 400 degrees F.
6. Grease a baking sheet with the remaining teaspoon of oil.
7. In a large, heavy pot, bring 12 cups of water and the remaining tablespoon of sugar to a boil. In batches, add the bagels to the water and boil, turning, for 30 seconds to 1 minute. Flip bagels onto the prepared sheet pan. Bake for 5 minutes, turn over and cook for another 30 to 35 minutes.
8. Remove from the oven and let cool on a wire rack.
- 2 cups heavy cream
- 1/4 teaspoon salt (optional)
- 1. Pour cream into a food processor or blender. Process for 10 minutes, or until the butter separates. Strain off the liquid. Season to taste with salt if you like. Press butter into a small bowl with the back of a spoon to further remove liquid
Strawberry Cream Cheese
Source: Our Kitchen
- 1/2 cup chopped strawberries
- 1 8oz pkg cream cheese
- 1 tbsp powdered sugar
- 1/4 tsp lemon juice
- 1. Place all ingredients into food processor. Pulse into well incorporated.