Bagel Tales

I’m sure some of you, like me, have bitten into some sort of food and thought… I want to do this! As in, whatever delicious piece of food your eating – you want that to become your life! I have these epiphany’s on the regular… and my most recent was about Bagels, because nothing beats the taste of biting into a fresh bagel from a bakery & deli, covered in your favourite cream cheese or spread.

Now, after enjoying a lovely bagel brunch this past weekend, it got me thinking… more like dreaming of what it would be like to own a bagel shop. Wondering what it would be like to have your OWN personal bagel recipe, a recipe so good that customers line up outside your shop to have a taste. But… that’s just a dream. I’ve never made a single bread product in my LIFE and have only baked cookies and cake from a box. How will I make a bagel!?!? LOL.

Well, let me tell you how…. There’s this REALLY cool thing called Google dot com? Maybe you’ve heard of it? Well with the use of Google dot com, I was able to find TONS of at home bagel recipes… otherwise known as recipes for homemade bagels. I looked through endless recipes for NYC style bagels, but then I realized I should stick to my maple leaf roots and find a Canadian recipe… so a Montreal style bagel it was. After searching through a ton, I found one that spoke to me, thanks to a more legit food blogger.

Here’s the recipe she shared:

Montreal Bagels

12 large bagels – (mine made 9 lol)

 1 1/2 cups warm water
5 tablespoons granulated sugar
3 tablespoons canola oil
8 grams active dry yeast
2 large eggs, DIVIDED (one is for the dough and one is for an egg wash)
1 tablespoon maple syrup
4-4 1/2 cups all purpose, unbleached flour (or bread flour)
1 teaspoon salt
3/4 cup poppy seeds or sesame seeds
16 cups of water
1/3 cup honey

In a large bowl whisk together the warm water, sugar, canola oil, yeast, egg and syrup. Combine until the yeast dissolves.

Stir in salt and one cup of the flour.

Add enough flour to make a shaggy, soft dough, about 3 1/2 cups.

Knead your dough for about 12 minutes, adding flour as needed as you go.

Once your dough is firm and smooth, cover with inverted bowl and let the dough rest 10 minutes.

Divide the dough into 12 equal parts (for large bagels). Roll each piece into a 8-10 inch rope, then curve each one pressing together the ends to make a bagel shape. Make sure that the ends are firmly stuck together or they will come apart when you boil them. Note that your bagels will look pretty deformed at this point (the holes will be very big etc), but just remember that the dough really puffs up after they are boiled.

Let the shaped dough rise for 30 minutes

About five minutes before your dough is finished rising, fill a large pot with water (16 cups of water) and stir in the honey. Bring that to a boil.

Preheat oven to 425 degrees F and line two baking sheets with parchment paper.

Boil your bagels by placing them in the pot (3-4 at a time, you don’t want them to be on top of one another), and boil for 45 seconds on each side (90 seconds total). Remove and let the water drain off onto a clean towel or paper towel.

In a small bowl whisk your egg and pour your seeds on a small plate.

Dip your bagel in the egg wash and then coat both sides in the seeds.

Ready for da oveeen
So far so good, lol at large guy on the left

Bake at 425 for 8-10 minutes (they should be starting to get golden brown on the side touching the baking tray), then flip and bake another 6-8 minutes (until completely light, golden brown).

Cool the bagels on a cooling rack. Once completely cool, store in a freezer bag for a few days. Even better, freeze the majority of the bagels immediately after they are done cooling to preserve their texture.

 

Bagels Fresh
Omg…. I did it!

 

I have never been SO happy in the kitchen. Probably because I usually fail when I try to bake something, or it just comes out mediocre. But I did it! I made real live bagels. I  was so proud … but immdiatley after I went through all the stages of thinking they would end up being garbage:

1: What if they are hard tomorrow?

2: What if the taste changes over night?

3: They’ll probably go bad SUPER fast.

Turns out they weren’t hard the next day. The taste was still great. They didn’t go bad, but that being said the rest are in the freezer!

With herb & garlic cream cheese & tomato
With herb & garlic cream cheese & tomato

They weren’t the BEST bagel I’ve ever eaten, probably because it was my first take, but I will definitely keep trying to perfect a recipe and maybe one day I will have that bagel shop with a line down the road. (although next week my new dream/epiphany will probably be to start a chicken truck or something weird)

Next up: homemade cream cheese!

Cheers,

KT!

 

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