Dazzle the Houseguests
We’ve entered November, and with the passing of Halloween, the fall/winter holiday cluster has officially started (stay tuned for the Holiday Special series, coming to AC4A!). While most of us doesn’t have a lot of staying visitors for the haunted parties, for Thanksgiving and Christmas, quite a few of us houses family and/or friends from further away. Aside from the turkey-ham-gravy-potatoes feast on the big nights, you’ll probably have some other meals together – including breakfasts. What can be a more pleasant surprise to wake up to than fresh, homemade pastries… especially if they’re fresh bagels, piping hot out of the oven!
This recipe for bagels is actually quite easy to make by hand, but if you don’t want to wake up hours ahead of your guests, or don’t feel like kneading the dough by hand, you can always just throw all ingredients into a breadmaking machine for a dough program and set the timer. Since the recipe contains no dairy or eggs, it won’t go bad even when waiting a few hours in the machine. Still, try to put it in as late as possible, and set it up to finish about 45 minutes to an hour before breakfast-time.
- 2-1/2 c flour
- 1-1/2 tsp instant dry yeast
- 1-1/2 tsp salt
- 1 Tbsp sugar
- 1-1/2 Tbsp oil (I used olive oil)
- 1/2 to 3/4 cup water
Once the bagel dough is done with the second rising time as well, gently knead it again, then cut the dough into 6 pieces. Roll each piece into a 7-8 inch long rope, then form the bagel ring by twisting the rope around your four fingers, then sealing the ends with a little water. Turn each ring inside out as you take them off of your fingers, and let them rise for another 10-15 minutes; just until they get puffy.
In the meantime, fill a big pot or Dutch oven with water and bring it to a boil – add no salt or oil to the water; and also pre-heat your oven to 400 degrees. Drop the puffed-up bagel rings into the water and boil each side for about 90 seconds. Make sure the bagels have ample space and don’t touch! This boiling process kills the yeast in the dough, disabling any further rising and ensuring the nice, dense texture of your bagels.
Place the bagels on a lightly greased cookie sheet, and in the oven they go. They’re ready in about 20-25 minutes – just enough to get the eggs, bacon and sausage on the table!