double mustard beer bagels
September 14, 2007 at 2:42 pm | In Uncategorized |
you just knew it was coming, didn’t you? one-track mind, that’s my middle name.
look here if you don’t have a bread machine
NOTE: I made this both with the bread machine, and without it. what I did when not using the machine is that I used 1 bag (= 2 1/2 t) of quick rise yeast. I didn’t bother proofing it, didn’t bother letting the beer go flat, but instead threw everything together in a large bowl, stirring with a wooden spoon. once it got too hard to mix with the spoon, I poured everything onto a clean, lightly floured surface and started kneading for about 10 minutes, adding more flour if the dough was too sticky. kept on kneading until the dough was smooth and elastic.
I then lightly oiled a large bowl, turned the dough around to coat it with the oil, tightly cover the bowl with plastic wrap, and let it all rise for 90 minutes. then the instructions are the same as the ones described in this post.
simply nix everything mustard-related if you just want plain old beer bagels.
1 cup flat beer of your choice
1/4 cup pure water
2 T Dijon mustard
2 T softened vegan margarine
3 cups white whole wheat flour
1/2 cup old fashioned rolled oats
3 T light brown sugar, packed
1 t dry mustard powder
2 T soy milk powder [optional, but improves taste a lot]
4 t vital wheat gluten [optional, but improves taste a lot]
1 1/4 t sea salt
2 t bread machine yeast
if using bread machine: place everything in the pan following manufacturer’s instructions. place on DOUGH setting. add more flour if you feel the dough is too wet, 1 T at a time.
if not using bread machine: follow these instructions up to the first rise. add more flour if you feel the dough is too wet, 1 T at a time.
once dough has doubled in size / bread machine is done with the cycle, grab dough and cut in 4 equal pieces that you quickly shape into rounds.
let rest until the indentation created with your finger slowly climbs back into place, about 10-15 minutes.
cut each piece into two, roll into a ball. flatten with your palm, insert your thumb in the center of it, and twirl dough around it until the hole reaches about 1 1/2 inches in size.
let bagels rest for 5 minutes.
in the meantime, bring water in a medium saucepan to a boil.
preheat oven to 400F. prepare a couple of cookie sheets with parchment paper, Silpat, or grease them with a little oil.
once the bagels have rested, place 2 bagels at a time and let boil for 1 minute in all, turning them around after 30 seconds, and trying to avoid having them touch. they should sink, then rise after a few seconds. don’t worry if they don’t sink, it’ll work out just fine.
scoop out bagels with a slotted spoon. place on cookie sheet. repeat until all bagels have been boiled.
bake your bagels for about 20 minutes *, one sheet at a time. cool on a rack.
* you can tell your bagels are done by their rich golden brown color and hollow sound when bottom is tapped.
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Ok, I am making these when I get back! They are the first thing on my to do list. My husband will not be able to resist. Now you have gone and mixed two things that were destined to be together! I bet they would make an incredible grilled veggie sandwich!
Comment by Sarena — September 14, 2007 #
I already found the best substitution ever for stupid and “totally not vegan” Guinness so that I can go for these as well! Beer and mustard…now I have to thing of tofu sausage:)
Oh, did I ever say the phrase “I am going to make these” in here? I will!
Comment by Mihl — September 14, 2007 #
oooh, these bagels look great!!
oh my goodness Celine, I was just about to order more carob-pb rice treats from your Etsy webstore, and now they’re sold out!!!! oh no!!! I was looking forward to ordering them :’(
Comment by VeggieGirl — September 14, 2007 #
oh wowww. more bagels! i think i’ll go make some, i can’t decide between your pumpkin or pb?! haha.
and veggiegirl, it’s probably cause of me that the pb rice treats are sold out. i just ordered the last one! hehe. i’m sure Celine will re-stock for you :)
Comment by Hilary — September 14, 2007 #
Celine, this recipe sounds fantastic. :)
Comment by Cassie — September 14, 2007 #
Hil, and VG, you crack me up. you got email, VG. :)
I hope these bagels won’t disappoint!! woo!
Comment by Celine — September 15, 2007 #
[...] involved this time: I just wanted to make sure it works well. check out the updated original recipe for more info on this. Filed under: bagel [...]
Pingback by the pics, I has them! + bagels-by-hand: altered double mustard beer recipe « have cake, will travel! — September 19, 2007 #
I have to make these! I mean…I’m living in Germany right now, and what could be more perfect here than beer and mustard bagels?
Comment by Village Vegan — September 21, 2007 #
das ist ganz richtig! it must taste even better when eaten in Germany, for sure.
Comment by Celine — September 21, 2007 #
Those bagels are kick ass! I loved them. Thanks for the recipe! I so needed that!
Comment by Sarena — September 21, 2007 #