#89: Make Bagels From Scratch

I made this fabulous dinner in the crock pot last week. It was called beef carbonnade and it called for dark beer. As a result, I had a LOT of beer left over (it called for one bottle, my husband got some assorted sampler dealy-bob of 24 bottles. Hmmm).  WHATEVER to do with all this beer (No, can’t just drink it – meh).

When I find a recipe I think looks good, I tear it out of a magazine and I put it in a binder (there is no method to my madness yet, which is why recipe organization is one of my 101 Things). I knew I had a bagel recipe and I knew it called for beer.

Love it when  a plan comes together.

So… this morning I made bagels. I’ll share the recipe with y’all, because even though it was time consuming – it really wasn’t that hard.

1 (12 oz) can brown beer, divided
1 cup water
1 pkg dry yeast (about 2 1/4 tsp)
1 large egg white, lightly beaten
4 1/2 cups bread flour, divided
1 1/2 tsp salt
Cooking spray
4 cups water
1 tsp brown sugar
1 tsp stone-ground yellow cornmeal
1 tsp water
1 large egg yolk
1 tsp sesame seeds (I made mine without)
1 tsp poppy seeds (I skipped these too)

FIRST THINGS FIRST – Read the recipe in its entirety – because I read the part about needing an egg white, tossed the yolk and then realized I use the yolk later in the recipe. Duh. Also, I mistakenly poured all the beer in the first time around, instead of dividing it – had to dump that all out and start over with another bottle of beer… maybe proving the point that baking before caffeine is not so smart.

1. Heat 1/2 cup beer and 1 cup water over low heat to between 100-110 deg. Combine beer mixture and yeast in large bowl, stirring til yeast dissolves. Let stand five minutes – stir in egg white.

2. Lightly spoon flour into measuring cups; level with a knife. Add 4 1/4 cups flour and salt to beer mixture; stir until a soft dough forms. Turn dough out on a floured surface. Knead until smooth and elastic (about 8 minutes), add enough of remaining flour, 1 tbsp at a time to prevent dough from sticking to your hands. Dough WILL feel sticky.

3. Place dough in large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 deg), free from drafts 1 hour and 15 minutes or until doubled in size. Punch dough down, cover and let rest 5 minutes.

4. Turn dough out onto a lightly floured surface. Divide dough into 10 equal portions. WOrking with one portion at a time (cover remaining dough so it doesn’t dry out), shape each portion into a ball. Make a hole in the center of each with your finger. Using the fingers of both hands, gently pull the dough away from the center to make a 1 1/2 inch hole. Place bagels on cooking sheet lightly coated w/ cooking spray.

5. Lightly coat bagels with cooking spray, cover with plastic wrap, let rise 10 minutes (They’ll only rise a little bit).

6. Preheat oven to 400 degrees.

7. Combine remaining beer, 4 cups water and sugar in a dutch oven. Bring to a boil. Reduce heat and simmer. Gently lower 1 bagel in the mix. Cook 30 seconds, turn with slotted spoon, and cook on the other side for 30 seconds. Transfer bagel to a wire rack also coated with cooking spray. Repeat for all bagels.

8. Place bagels on a baking sheet sprinkled with cornmeal. Combine 1 tsp water and egg yolk in small bowl – stir with fork until blended. Brush bagel tops with yolk mixture. Here’s where you would sprinkle the tops with seeds if you’re using them. As I said, I didn’t. Some of mine have a cinnamon sugar mixture on top (MOTHER OF THE YEAR!) and some I left plain.

9. Bake at 400 degrees for 17 minutes or until golden. Let cool (you can skip that cooling part, but if you do, you’ll probably burn your mouth like I did).


(And yay! One more thing crossed off my list).


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