HodgePodge Bagels
September 16, 2007 at 2:35 pm | In recipe |
making bagels is obviously addictive business.
so many different flours and grains in these ones, it was impossible to single out one of them for a title.
look here if you don’t have a bread machine
1 1/4 cup plain soy milk [or other milk alternative], warmed up to about 100F if chilled. I warm mine in the microwave for about 1 minute…
2 T softened vegan margarine
2 cups white whole wheat flour
1/3 cup garbanzo [aka chickpea] flour
2/3 cups kamut flour
1/2 cup old fashioned rolled oats
3 T sugar in the raw [or other dry sweetener]
2 T soy milk powder [optional:I went a little soy-crazy!]
4 t vital wheat gluten [optional, but so worth it.]
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.
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.
20 Comments »
RSS feed for comments on this post. TrackBack URI
Leave a comment
-
flickr
More Photos
Blog at WordPress.com. | Theme: Pool by Borja Fernandez.
Entries and comments feeds.
[...] hodgepodge bagels double mustard beer bagels kamut bread peanut butter bagels pumpkin bagels pesto bread sun-dried tomato pesto bread agave bran bread oatmeal beer bread currant apple bread beer bread ballons rye bread coconut pecan swirl loaf & PB loaf with Jelly swirl ww oatmeal bread “challah” bread mini coconut bread italian bread whole wheat rye bread currant oatmeal bread Peanut Butter Bread Sweet Potato Bread Another Simple Machine Bread Cran-ola Bread Potato Walnut Bread Wild Rice Stix half and half germy bread pumpkin whole wheat bread [for bread machine] cranberry orange bread ready for anything quick bread beer bread quick-rise potato bread [for bread machine] focaccia shake your bun-bun [...]
Pingback by recipe index « have cake, will travel! — September 16, 2007 #
your bagels always look so perfect! and with all the varieties you come up with, you’d easily be able to put those bagel-chains out of a job :0)
Comment by VeggieGirl — September 16, 2007 #
thank you Liz! vegan bagels take over the world? :)
Comment by Celine — September 16, 2007 #
hodgepodge, that’s fun to say. i’m not sure why but i think it is. anyway, they look just as good as your last bagels! now i have so many choices.
Comment by Hilary — September 16, 2007 #
i have so been wanting to try to make bagels. you must have got my mental message.
Comment by Lori — September 16, 2007 #
That texture looks amazing! Mmm.
Comment by Bonnie — September 16, 2007 #
*drools* this just reminded me that i haven’t had a bagel in WAY too long. i craved them at the beginning of my pregnancy…a tasty rosemary bagel with hummus, cucumbers and soy swiss cheese. mmm mmm!
Comment by allie — September 17, 2007 #
holey cow…these look like fun
Comment by urbanvegan — September 17, 2007 #
I have yet made bagels. Yours look so beautifully done!
Comment by Anh — September 17, 2007 #
thank you everyone! I know it sounds like a lot of work when written down like that, but it really isn’t. they’re probably the quickest way to have homemade delicious bread-stuff on your table I know of!
Comment by Celine — September 17, 2007 #
You’re a bagel machine!
Comment by melisser — September 17, 2007 #
sung to the tune of “I’m just a love machine”?
Comment by Celine — September 17, 2007 #
hodgepodge-fabulous! Great recipe to use all those little bits of flour that are left in my containers and never used…
Comment by Mihl — September 17, 2007 #
swoon.
Comment by getsconed — September 18, 2007 #
beautiful! i have some flour i want to use, so that would be great! you are genius!
Comment by stonielove — September 18, 2007 #
What purpose does boiling them serve? Could you try that with donut dough as well, or is it only for yeasty/nonsweet things?
Comment by La Principessa — September 18, 2007 #
boiling is what gives bagels their amazing texture. :)
I have no clue about donut dough, but I don’t really see it working out.
Comment by Celine — September 18, 2007 #
I love bagels and these look perfect! I want to make some too…
Comment by vicki — September 18, 2007 #
You are amazing. You deserve your own cooking show and line of accessories at a national retailer.
<3
Comment by heeze — September 19, 2007 #
do I get to come up with stupid expressions such as YUMMO and EVOO?
Comment by Celine — September 19, 2007 #