How-To Tuesday: Post Thanksgiving Bagel Brunch
I never thought I would make bagels at home. Growing up in Rhode Island, the only bagel I had ever had was from Dunkin Donuts. They were hard, not very good and really, not on my radar. Even though we’re not too far from New York, bagel making got lost somewhere in Connecticut.
Then, for college, I moved to New York City and my bagel perspective was completely changed. Freshman year, I had the pleasure of living on East 10th Street and had to walk down University Place every day for class. On my first day of school, I was walking along and was immediately hit with the most amazing smell. It was the smell of fresh bread. There, in front of me was Bagel Bob’s. Wait, a whole shop, completely dedicated to bagels?!?!? I guess bagels are a THING here? I was hungry and figured, why not. It was about lunch time so, I went in and ordered an everything bagel with roasted turkey, lettuce, tomato and mayo. Wow, oh, wow! It was the most delicious blend of bread and warm turkey I had ever had. I was hooked.
I think I went to Bagel Bob’s at least three days a week to get my bagel fix for my entire NYU tenure. By the way, Bagel Bob’s is STILL there so if you are ever near Washington Square Park, RUN to this shop.
To this day, I have a severe weakness for bagels. I don’t eat them often but when I do, it needs to be worth the carb/calorie overload they are criminally known for. Making them at home gives you the bakery fresh taste and they are so good, you don’t even need to toast them. I make my own spice blend and I also add some to the dough so even the dough has a nice garlic and onion flavor. If you just like them plain, omit the spices. If you’re a cinnamon raisin fan, add 2 teaspoons of cinnamon to the dough and a handful of raisins. Yummy!
So, here’s my post Thanksgiving suggestion...get up early and make some homemade bagels. You can feed all those hungry stragglers that ended up staying the night and sleeping in until noon. Pull some leftover turkey from the fridge, mix up some spicy mayo and have the best bagel sandwich in the whole wide world.
Hey Bob, You Wanna Bagel? Everything Bagels Recipe
2 ¼ teaspoons Active Dry Yeast (one envelope)
2 cups warm water
1 Tablespoon Sugar
1 Tablepoon Kosher Salt
4 cups AP flour
1 teaspoon granulated garlic
1 teaspoon onion powder
1 egg white beaten with 1 Tablespoon water
1 Tablespoon kosher salt
1 Tablespoon dehydrated garlic
1 Tablespoon dehydrated onion
1 Tablespoon sesame seeds
1 Tablespoon poppy seeds
In a small bowl, sprinkle yeast over warm water and let sit for 5 minutes.
Add salt and sugar to the water and set aside.
In the mixing bowl of a KitchenAid, add four cups of flour, granulated garlic and onion powder. Turn the paddle attachment on and slowly pour yeasted water in to the bowl.
Once a shaggy dough forms, turn off mixer and remove dough to a floured surface. Knead dough for 10 minutes until a smooth ball forms.
Place in a large, oiled mixing bowl, with saran wrap and a kitchen towel on top. Let rise for one hour, in a warm place. Dough will double in size.
Once dough is ready, place on a cutting board and cut into 6 equal pieces. Roll each dough into a long, thin log and then pinch the ends together to form the bagel.
Place the formed bagels under a tea towel to rest. Boil a large stockpot with 4 cups of water.
Once the water boils, place two bagels into the water and boil for 30 seconds on each side. Remove from water and place on a tea towel to dry.
After all the bagels are boiled, place on a baking sheet lined with parchment paper and brush with egg white wash. Sprinkle with spice blend.
Bake at 400 degrees for 20 to 25 minutes. Be prepared to have the best bagels you have ever tasted.