Homemade Bagels & Spreads

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).

Homemade Bagels
Source:
FoodNetwork.com & Emeril Lagasse

Ingredients:

  • 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

Optional Toppings:

  • 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)

Directions:

    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.)

    3. Grease a large bowl with 1 teaspoon of the oil. Place the dough in the bowl, turning to coat. Cover and let rise in a warm, draft-free spot until almost doubled, about 1 hour.javascript:void(0)

    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.

Homemade Butter
Source:
Allrecipes.com

Ingredients:

  • 2 cups heavy cream
  • 1/4 teaspoon salt (optional)

Directions:

    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

Ingredients:

  • 1/2 cup chopped strawberries
  • 1 8oz pkg cream cheese
  • 1 tbsp powdered sugar
  • 1/4 tsp lemon juice

Directions:

    1. Place all ingredients into food processor. Pulse into well incorporated.

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