I hope you all had a great holiday season!!! I baked a TON of stuff, but really didn’t think any of it was that special… So, I’ve been gone for 3 weeks. But now we can get back to the regular posts right?
And O. M. GEEE!!! I cannot believe it’s 2015 already! Of course, I will end up writing 2014 on all of my assignments until March, but still, 2015! Nearly 15 years on this planet…
Back when I had only spent 13 years on this planet, I ate those blueberry bagels for breakfast almost everyday. Then one day, I decided to make my own. They were plain and tasted really plain… Good, but not extremely special. So the next time I made them, I put fresh strawberries in them (we had too many strawberries that were going bad). Yeah, lesson learned. NEVER put in fresh fruit into bagel dough and then let your stand mixer knead it for 10 minutes. These bagels turned out a pinkish purple color and kind of bitter tasting. They were absolutely disgusting. I told myself that I was never going to make bagels again.
2 years later, I’m making bagels!!! I don’t regret it. These bagels turned out absolutely amazing and everything a homemade bagel is supposed to be. Definitely better than storebought with a nice crunchy crust and chewy, soft inside that welcomes a layer of cream cheese. I had these with raspberry jam and maple cinnamon butter, but I can just imagine how great these would be with a nice thick layer of cream cheese!!
Also, these are vegan so more people can make them!
-I made maple cinnamon butter by mixing 5 tbsp butter with 2 tsp maple syrup and 1/4 tsp cinnamon.
-This recipe is very loosely based upon the bagel recipe in The Bread Baker’s Apprentice.
-It’s recommended that you do an overnight rise, but I split the recipe and did both, and couldn’t tell the difference.
-This came out to be vegan!
Mix the hot and cold water together and then sprinkle on the 3/4 tsp yeast. Mix in the whole wheat flour and the bread flour. Cover with plastic wrap and set aside for 1 hour or until doubled.
Sprinkle 1/4 tsp of yeast onto the warm water. Add that mixture to the risen mixture earlier. Add in the bread flour, salt, and maple syrup.
Knead for 10 minutes, or until smooth and bouncy.
Let rest for 20 minutes. Separate into 8 equal pieces for big bagels (size of the supermarkets'), or 12 for smaller ones.
Let rest for another 20 minutes. Now, shape them into bagels.
Method one: Form a rope with thin ends and connect them together, by overlapping and rolling.
Method two: Roll into a ball, then flatten and poke a hole in the center. Enlarge the hole and smooth the inside.
Place the shaped bagels onto a floured parchment sheet. If you plan on baking them the next morning, let them rise for 20 minutes, then plop them into the refrigerator overnight and proceed with boiling the next morning. If you plan on baking them the same day, then let them rise for an hour.
Preheat the oven to 500 F.
Boil some water with baking soda and maple syrup. Plop the risen bagels in one by one, letting each boil for 30 - 60 seconds per side. Place on a parchment lined baking sheet.
While they're still wet, sprinkle on your choice of toppings.
Bake for 12-15 minutes, or until golden and crispy!