I wake up early. Too early. We got light blocking curtains. With those, and the blinds down, I can maybe sleep till 8. My fiance, on the other hand, can sleep till noon. Which means on the weekends I get to pick between attempting to wake the dead, or killing a lot of time in the morning. I usually go with killing time.
Which leads to some full on breakfasts, because I’ve got nothing better to do. So I make granola, or biscuits, or pancakes, or whatever else I feel like. And by the time I’m done usually it’s late enough I don’t feel bad waking the fiance up.
But today I was in a bread mood. And bread takes about 3 hours. Which means I’d be making lunch by the time the loaf was cool enough. So, to fix my yeast needs, I attempted bagels.
Started by putting 1 package of yeast into a bowl with 2 T honey, and 2 T butter. Let it sit for a few minutes (this lets the yeast get started. or something. I have no formal food training, I just like to bake)
Whisk in flour 1/2 c at a time, until it’s not so whisk-able (This was at 2 c for me)
Remove jewlery, it can get messy, and you don’t want to clean bread gunk off your ring later. (make sure you have clean hands too.)
I add in gluten to my whole wheat stuff when I remember to. I’ve read it helps, I haven’t done a comparison to see if it’s true, but I like to pretend it does (plus, I bought the gluten, so I might as well use it) I put in about 1/8 c of it-I found it in the bulk foods section at the grocery store. Add in flour till you have thick dough, stirring it with your hands or a big spoon-you should end up with about 4 1/2 cups total of flour.
Kneed until it’s done. If you’ve made bread, you know what that means.
Now, here’s the point where a sane person would stop and read the paper, drink some coffee. But I’ve been up for an hour so I’ve already finished the paper. Plus, what do bagels need? Cream cheese!
I used this recipe, cut in half in case I messed it up. So 1 c milk, 1 t salt were brought to a boil, then I added 1 T of white vinegar.
I cooled it off, put it into a collander with a floursack cloth, and wondered if the grossness would actually turn into cheese. It looked really gross.
The bagels had been rising for almost an hour, so I punched them down, waited 15 minutes, and shaped them. I made 10-it could be more or less depending on how big you want.
Then they went, 2 or 3 at a time into a pot of boiling water for 1 minute on each side
Brushed with egg, onto a pan, and into the oven at 425 for 25 minutes
(at this point the fiance woke up, finally)
I switched out the floursack for some papertowels on the cream cheese hoping to get the last of the moisture out, and it really worked! It’s not dead on, but it’s pretty close! (I’d never made cheese before, so I wasn’t too sure what would happen)
And the bagels are beautiful!
(I put the full bagel recipe onto the sidebar, if you want to actually bake a bagel I think it’d be easier to follow)