Bagels

Both of my parents are from northern New Jersey, and from that heritage I inherited a love of a good bagel. I have so many fond memories of waking up on Sunday mornings at my grandparents' to a kitchen full of bagels. I can even remember what everyone used to eat. My mom always chose a salt bagel smeared with butter, my dad preferred rye bagels with his coffee, and my brother loved the cinnamon raisins. I know it seems silly to remember this much about bagels, but it's one of those little family things that sticks in your brain and becomes even more important to you as the years pass.

Bagels have always been a part of my life, and, beyond the nostalgia, I just plain like to eat them. Every morning, if possible. Problem is, where I live, finding a good bagel isn't easy. So I decided to make my own. These bagels are everything a bagel should be: strong and chewy on the outside, soft and bready on the inside (my computer is telling me that bready is not a word; it totally should be, though). They are easy to make, which is a bonus when you make them as often as I do. Even if an authentic Jersey bagel shop opened down the block from me tomorrow, I think I'd still stick to this recipe.

BAGELS

1 c warm water (110 degrees)

2 1/4 tsp (1 .25oz pkg) active dry yeast

2 tbsp sugar

2 1/2 c bread flour

1 1/2 tsp salt
3 quarts water (for boiling)
1 tbsp sugar

1 egg white

cornmeal

Note: this recipe can be made in a bread machine using the dough cycle. Add an extra 1/2 c flour to the ingredients and meet me in step 4.

1. In a the bowl for your stand mixer, dissolve yeast and sugar in the water. Allow to sit for 10 minutes, until your yeast becomes foamy.

2. Add in the bread flour and salt. With the dough hook of a stand mixer, mix on the lowest speed until the dough comes together and cleans the sides of the bowl. If needed, add more flour a tablespoon at a time. Increase the speed a little and let the machine kneed the dough for about 2 minutes.

3. Place dough ball in a large, greased bowl. Let dough rise in a warm environment until it doubles, about an hour.

4. Place dough on a lightly floured surface. Cut into six equal pieces. Roll each piece into a rope and pinch the edges of the rope closed to form a circle. To seal the pinch, slip the bagel over your fingers and roll it around a bit, pinch side down. Let newly formed bagels rise again for about an hour (I just cover them with a towel and leave them on my counter top for this step).

5. Preheat oven to 375 degrees. In a large stockpot, bring water to a boil. Add sugar. Drop a bagel into the boiling water. Boil for 30 seconds, turn over, and boil for another 30 seconds. Place on paper towels to drain. Repeat this step with remaining bagels.

6. Line a baking sheet with parchment paper. Sprinkle cornmeal over the paper. Place bagels on the baking sheet. Brush with the egg white. If desired, sprinkle on poppy seeds or kosher salt.

7. Bake in preheated oven for 20-25 minutes, until bagels turn a golden brown. Cool on a wire rack and store in an air-tight container.

Source: Allrecipes

This recipe is shared with Melt in Your Mouth Monday, Craft-O-Maniac, On the Menu Monday, Made by You Monday, Tuesday Talent Show, This Chick Cooks, Full Plate Thursday, It's a Keeper Thursday, Foodie Friday