I took a break from blogging last week because I came down with a cold. I couldn’t bring myself to eat much, let alone cook. However, I’m feeling much better this week, and I’m experiencing some intense cravings for bread. Thus, I will be making plain, cinnamon-sugar, and blueberry bagels today.
- ½ cup warm water
- ½ cup milk
- ½ tbs yeast
- 1 tbs brown sugar
- ½ tbs salt
- 2 ½ cups flour
Combine all of the ingredients in a regular bowl or in the bowl of a standing mixer. Mix or knead the dough by hand for 8-10 minutes. You’ll want the dough to be soft but hold its shape well, like play-dough.
Place the dough in a bowl with a bit of oil in the bottom. Turn the dough to coat it in oil, and then cover the bowl with a towel and place it in a draft-free spot for about an hour.
Once the dough almost doubled in size, turn it out onto a lightly floured surface and divide it into 6-8 equal pieces.
To make plain bagels, simply knead the dough two or three times into a ball, press it out slightly, and poke a hole in the center with your finger. Make the hole slightly larger by keeping your finger in the center of the dough and spinning it around in a circle.
If you want to make blueberry or cinnamon sugar donuts, then follow the same steps above, however, add your blueberries (frozen seem to work best) or a sprinkle of cinnamon and sugar to the dough during the kneading.
Place the raw bagels on individual sheets of oiled parchment paper. Cover the bagels with plastic wrap, and let them proof until doubled in size(about 30-45 minutes).
When the proofing is over, boil about 3 cups of water, 1 tbs of brown sugar, and ½ tsp of white sugar in a large pot or deep saucepan.
Preheat your oven to 390 degrees.
Boil the bagels (4-5 at a time) for about 2 minutes on each side, and then transfer the bagels to a greased baking sheet.
If you’re making cinnamon sugar bagels, then cover the top of the bagel in cinnamon and sugar after the water bath.
Bake the bagels in the oven for about 10-20 minutes, or until they are your preferred shade of brown. Monitor them pretty closely so they don’t burn.
Once the bagels are done baking, let them cool for a bit.
Top them with cream cheese, butter, or pizza sauce and cheese. You can be as creative as you want. As for me, I like to smother mine in plain cream cheese, sip a cup of coffee, and pretend that I’m in New York City.