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!
(LastCig’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 lose 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
Instructions:
Stir the yeast and sugar together in the bowl of a standing mixer. Add ½ cup water. Let stand for 10 minutes, or until foamy.
Preheat oven to 425 degrees.
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 K.)
