Bagels

I love bagels, they are undoubtedly one of my favorite foods. So I knew once I started cooking all of my food from scratch, that I would have to master bagels. There are, in my estimation, some requirements for a bagel to be considered a proper bagel. First they have to be from yeast leavened bread, no quick breads! Second, the first step in the cooking process, they have to be boiled. Boiling is the only way to get the trademark chewy texture and glossy crust that should always be present in a bagel. Pictured is a cinnamon raisin bagel, however, you could omit the cinnamon and raisins and sprinkle sesame seeds on top or dehydrated onions or whatever you choose, really the options are limitless.
Ingredients:
1 1/2 cups warm water
2 tbsp active dry yeast
1 tsp sugar
2 cups bread flour
2 1/4 cup whole wheat bread flour
1 tbsp salt
3 tbsp sugar
2 tbsp plain yogurt
1 egg white
1 tbsp water

Sesame seeds for top if using or if you are making cinnamon raisin use 1 tbsp cinnamon and 1/2 cup raisins.

Directions:
In the work bowl of a stand mixer, mix the water 1 tsp sugar and yeast. Let sit for 5 to 10 minutes until foamed up. With the paddle attachment on low speed mix in both of the flours, salt, remaining sugar, and yogurt until the dough just begins to come together. Switch to the dough hook and knead at medium speed for 10 minutes until you have a nice flexible dough. Loosely cover and remove to a warm place for 2 hours or until dough has doubled in size. Punch down and knead a little bit more, if you are making cinnamon raisin bagels this is the time to add the cinnamon and raisins, knead in until the cinnamon is just swirled through. Put 2 quarts of water on to boil.

Divide dough into eight equal portions and let rest on the counter for five minutes. Make a hole in the middle of each dough ball and pull apart about 2 inches. Place on baking sheet, cover with damp towel and let sit for 10 minutes. Drop bagels two at a time into the boiling water for 45 sec each, turning once halfway through. Let drain on a cooling rack. Mix egg white and water and brush on to the bagels. Place bagels on a greased cookie sheet (or on parchment paper) and bake 35 minutes. Bagels will be golden brown and shiny.

Yogurty Goodness

I have previously posted a recipe and method for making homemade yogurt. While the method is fantastic the recipe was somewhat less reliable. Sometimes I would have a great batch of yogurt and other times not so much. This recipe is great and every time I get a perfect batch of yogurt. If you have never tried making your own yogurt, give it a try. Use this recipe with the method I've posted previously. Once you do you will never go back to store bought yogurt again.

Recipe:
Adapted from Alton Browm
Ingredients

• 1 quart 2-percent milk
• 1 envelope unflavored gelatin
• 1 to 2 tablepoons honey
• 1/2 cup plain yogurt, room temperature

Directions

Pour milk into small saucepan and whisk in gelatin and honey. Place over medium heat and bring to 120 degrees F on a candy thermometer. Once milk has reached 120 degrees F, pour into a mason jar (you might have to pour a little into a smaller jar also), reserving 1/2 cup. Whisk in the reserved 1/2 cup into the yogurt and add back to the milk mixture.

Follow my previous directions for fermentation. method

After fermentation is complete place into the refrigerator overnight.