I love recipes where I get to write, “the hardest part of this process is finding a place to put the second cookie sheet.”
And that’s the case here. Hello, easy-to-make homemade bagels!
However, this recipe was a little odd, because I had help from my paternal grandmother – who passed away in 1998.
Back story: I inherited Grammy L’s spice bottles when she passed away. Most of the spices were a little stale, so I washed the bottles, and put my own spices in. Except for the one marked “Garlic Salt.” Let’s face it, getting the smell of garlic out would be fairly impossible. And I already had garlic powder, so it made sense just to keep it as is.
So, when I was assembling the topping for these bagels, I pulled out my sesame seeds, onion flakes, onion powder and garlic powder. I didn’t have poppy seeds, but I figured I’d substitute it with something else. As I was rummaging through my spice drawer, I came across the forgotten bottle marked “garlic salt.” Upon closer examination, I realized that it actually looked exactly like the topping I was getting ready to put together.
Odd.
I tipped some onto my palm and tasted it…and it was exactly what I wanted the topping to taste like.
Down to the sesame seeds. And it wasn’t stale at all.
So, that was my little mystical experience this week. Thanks, Grammy!
(Jedd’s Note: Launie is in no way encouraging you to hang on to your old spices and cook with them years later. Yes, dried spices will loose their oomph – even when stored properly. You are responsible for your own mystical experiences.)
(Adapted from the Amateur Gourmet)
Everything Bagels
Yields 12 bagels.
Ingredients:
1 ½ cups warm water (about 105 degrees), divided
2 ¼ teaspoons active dry yeast
2 teaspoons granulated sugar
4 cups flour (bread flour if you have it, King Arthur all-purpose if you don’t.)
1 tablespoon kosher salt
1 tablespoon olive oil
1 egg
Topping (If you don’t have the mixture from my grandmother)
1 tablespoon sesame seeds
1 tablespoon onion flakes
2 teaspoons poppy seeds
½ teaspoon onion powder
½ teaspoon garlic powder
Add the flour, salt and remaining water to the bowl. Mix on low speed for about 2 minutes. Increase the speed to medium, or until it’s smooth and elastic – about 5-9 minutes.
Drizzle the bowl with olive oil, and roll the dough around until the bowl and the dough is covered. Place a clean towel over the bowl, and let the dough rise for for 30 minutes.
Bring a large pot of water to a boil.
Divide the dough into 12 evenly sized pieces. (A little larger than golf balls.) Roll the dough out into about a 9-inch long rope. Shape into a circle, and wet the ends together, so that they hold their circular shape.
Place on a cookie sheet and repeat with remaining dough.
Gently lower the bagels 3 at a time into the boiling water with a slotted spoon. Boil for 30 seconds.
Place on a second cookie sheet, while finishing boiling bagels. (That was the hardest part of this whole thing. Finding room for a second cookie sheet. I had to place it on a kitchen chair near the stove, which of course made my cats curious. Goofy cats!)
Once all of the bagels are boiled, beat the egg with 1 tablespoon of water.
Brush the bagels with the egg, and sprinkle with the spice mixture.
Bake for 15 minutes, and check them. If they’re golden brown and cooked through – you’re good to let them cool on racks. If they aren’t, bake for 5-10 more minutes.
Let them cool for ½ an hour.
If you can.
I couldn’t wait that long, and threw together a BLT on a warm, savory bagel.
Oh. My. God.
Make these.
(Photos by Launie Kettler)