Bagels?

Why yes I would, thanks.

My hubby and I love bagels. My kids love bagels. They do not last long in the house which is probably a good thing since when you make them yourself, they don't have preservatives to keep them fresh.

The best thing about making your own is you get to choose what type of flour (never bleached!!!) and what toppings. My all time favorite is a sprinkling of fresh Parmesan and some freshly ground pepper, but I often make sesame, poppy seed and onion.

My newest favorite topping for these babies is a triangle of Laughing Cow Light Queso Fresco and Chipotle. The Garlic Herb isn't bad either!

Another thing we like to do with onion bagels is make tuna melts with them by cutting the bagel in half, spreading the bottom half thinly with cream cheese, a scoop of tuna salad with diced apples and a slice of cheese. Throw them into the oven under the broiler until the cheese starts to bubble and throwing the top on and enjoying. YUM!


BAGELS
makes 16 mini sized bagels

4 c. flour (all purpose, white whole wheat, whole wheat...any or a mixture of them all)
1 Tbsp honey
1/2 Tbsp. salt
Drizzle or two of EVOO
1 Tbsp yeast
1 - 2 c. warm water (around 110F, but no higher than 120F)

In a large stand mixer bowl, combine the flour, salt and yeast. Add in the honey and EVOO. Mix ingredients with the dough hook attachment. While the mixer is running, slowly add in the water until the dough comes together and pulls away from the sides. You may add a bit more EVOO at this point (it makes the dough easier to handle.)

Turn out onto a slightly oiled and floured board (I use my MISTO oil sprayer and use only EVOO, but cooking spray would be fine). Knead until dough is smooth and silky. Separate into 16 equally shaped balls. (A food scale would be great for this, but I don't have one yet!) Let the dough rest covered for 10-20 minutes.

After the dough has rested, shape the dough balls into snakes and then pinch the two ends together into a bagel shape. Let the bagels rest for another 20 minutes.

While the bagels are resting, prepare your baking pans (1/2 sheet pans lined with Silpats work great, but you could also use a well greased cookie sheet/sheet pan). Also prepare your toppings (I use dried minced onions for our onion bagels because they have a stronger flavor. I just reconstitute them with a bit of warm water.)

Preheat your oven to 425F and start a large pot of water to boiling. Once bagels have rested the 2nd time, place them into the boiling water making sure you only put in a few at a time. Boil one minute on each side. Sometimes mine will turn themselves over and over again so I watch them and use my spider to make sure they all boil correctly.

After two minutes lift them out of the boiling water draining them the best you can before placing them onto your baking sheet. At this time, add your toppings. Repeat process until all your bagels are boiled and ready for the oven.

Bake at 425F for 10 minutes and then turn the bagels over and bake 10 more minutes. Cool slightly (if you can stand to wait) and ENJOY!