Saturday, August 18, 2012

Pretzel Bagels

You want to know what the grossest chore is? Cleaning out a deep fryer. The sediment that has collected along the bottom is enough to make me swear of onion rings, fries and doughnuts for at least a week few days.

Moving means packing up and cleaning things that would otherwise be left in dirty, ignorant bliss. It means I had to clean my fryer.

I wanted to make donuts, but after that chore I just couldn't. I have no intention of repeating the cleaning of the fryer before we move.

So I made you pretzel bagels simply because they are the same shape as donuts.

The dough is very soft and tacky. After a quick rise, it gets portioned and shaped into bagels. 

The bagels rest uncovered on the counter for about twenty minutes until a sort-of skin forms on top. While they are resting, bring a big pot of water to a boil. Once it boils, add baking soda. This will give the bagels a nice brown, chewy crust... reminiscent of a soft pretzel.

Par boil, flipping once.

Egg wash and season. I used some poppy seeds and large grain sea salt. Other good flavors would be cinnamon sugar, sesame seeds, jalapenos, or a sprinkling of Parmesan or Asiago cheese.

Bake until bagels are a deep golden brown.

I seasoned my bagels with pretty neutral flavors because I had every intention of covering them with peanut butter and eating them for breakfast

Pretzel Bagels
makes 1 dozen
adapted from 
1 tablespoon sugar
2 1/2 teaspoons active dry yeast
4 cups AP flour
1 tablespoon salt
1 large egg, lightly beaten
sea salt and poppy seeds for topping
baking soda, for boiling water
- - -
1. In a small bowl, combine sugar, yeast, and 1 1/2 cups lukewarm water (105 to 110°F); allow to sit for 5-10 minutes until foamy
2. Whisk together 3 1/2 cups flour and salt a large bowl
3. Add yeast mixture and stir until a shaggy dough forms
4. Turn dough out onto a floured surface; knead adding additional flour to make a smooth sticky dough
5. Return dough to bowl and cover bowl tightly with plastic wrap; let rise for 45 minutes to 1 hour
6. Turn out dough onto a clean work surface and cut into 12 equal pieces.
7. Roll 1 piece back and forth on a clean dry work surface into a rope and then connect ends to form a bagel
8. Place bagel onto an oiled baking sheet and repeat step 6 with remaining dough, spacing them 2 inches apart
9. Let bagels stand for 20 minutes uncovered
10. Bring a large pot of water to a boil. Once boiling, add about 2 Tablespoons of baking soda
11. Using both hands, carefully place bagels (1-2 at a time) in to boiling water and cook, turning over once with tongs, until they appear puffy (203 minutes)
12. Place par boiled bagels onto a parchment lined baking sheet, brush with egg wash and top with sea salt, poppy seeds or any other flavorings you want
13. Bake at 400 for 25-30 minutes until bagels appear golden brown

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