Wednesday, June 24, 2009

Going Around in Circles

Summer always translates into insanity for our family - between birthdays (6 of them!), varying work shifts, vacations and the work we put into keeping the garden at bay, it's not unusual for us to be in 5 places at once, and usually without a decent meal on hand! My mom's been settling into a new routine in a new office building (without the awesome co-workers that so willingly eat my goodies :-( though) and the levels of stress are definitely reaching peaks as high as the temperatures are! In Toronto at least, the heat has swung a full 180 degrees from last week's rainy and cold dreariness to a hot, humid, skin melting climate. Luckily for us, we have air conditioning that (theoretically) works, though it is definitely not coping these days! Thank God I made two batches of bagels for mom in advance, because running a hot oven and keeping a huge pot of water boiling on the stove these days? Um, no... I'll pass.

Poppyseed - Egg Bagels
Makes 8
2 cups flour
2 cups whole wheat flour
1 tbsp vital wheat gluten
1/2 tsp salt
1 packet instant yeast
1 cup warm water
1 tsp honey
1 egg
1 egg yolk (reserve white for brushing)
1 tbsp honey (for boiling)
Poppy seeds for topping
  1. In a large bowl or stand mixer basin, whisk together flours, gluten, salt and yeast.
  2. Combine warm water and honey, then pour into the flour mixture.
  3. Mix to begin combining, then add the egg and yolk and mix to form a smooth, satiny dough.
  4. Knead for 7-10 minutes, until very elastic and springy.
  5. Place into an oiled bowl, cover and allow to rise 1 hour.
  6. Preheat oven to 400F, line 2 cookie sheets with parchment and bring a large pot of water to a boil, adding the honey.
  7. Deflate dough and divide into 8 balls.
  8. Shape balls into rings, and 2 at a time, drop into the boiling honey-water.
  9. Cook for 1 minute each side, then drain well and place on sheets.
  10. Brush boiled bagels with remaining egg white and dip in poppy seeds (or sprinkle for a less dense coating.
  11. Bake for 30 minutes, cool completely on a wire rack.
Amount Per Serving
Calories: 253.6
Total Fat: 2.4 g
Cholesterol: 53.1 mg
Sodium: 18.5 mg
Total Carbs: 47.7 g
Dietary Fiber: 4.5 g
Protein: 11.2 g

3 comments :

Maria said...

I really need to try bagels. I've made them once, but it was awhile ago. Yours look incredible.

Jenny said...

The bagels look great. I made two batches from The Bread Bakers Apprentice once, but honestly didn't like them much. To this day I don't know if I just don't like "real" bagels or if I just didn't make them correctly. What did you think of yours?

elly said...

I've been wanting to make bagels forever, but I'm still sort of intimidated. These look great!