Snow Day Fun: Homemade Bagels
My original plans for the weekend before last were to drive to NJ to see a certain little someone turn a year old. Mother nature had different plans though!
Guess 24.9 inches of snow in 24 hours is pretty impressive… but still doesn’t help my restlessness from being snowed in! I decided to use my housebound time fruitfully: I finished my FASFA, did some paperwork for school, cleaned, and cooked… a lot. And I proved to myself that there is still a chemist left in me! I successfully made homemade bagels on my first attempt! I dutifully followed the recipe as closely as possible, but had to do a lot of converting since I don’t have a functional kitchen scale. (Anyone know where to buy weird batteries?) I found this really helpful chart that made the recipe possible. I was a little worried when the dough was really dry and tough initially, but the final result was impressive! A good-sized, fluffy bagel with a crunch to the outside and a soft fluffy interior! If I can bake bagels, I am convinced that anyone can! I had fun with the toppings – sesame seeds on 6, and chia seeds on the other 4. I can’t choose a favorite, both are so good! Nothing better after a morning of shoveling than a hot, fresh bagel sandwich waiting for you.
If you have a kitchen scale, follow the original amounts. It will most likely have even better results, and more evenly sized bagels. If you don’t, I included my conversions below to save you some work!
Question: How did you spend your snowed-in time?
Honey Wheat Bagels
original recipe from here, makes 10 bagels
2 1/4 cups whole wheat flour
3 cups + 1 tbsp bread flour
1 3/4 cups water (80F)
2 tbsp + 1 tsp granulated sugar
4 1/2 tsp honey
1 1/2 tsp salt
2 tsp instant dry yeast
Please see original recipe for instructions. A few notes: the recipe is a little too big for most food processors. You can mix and knead by hand! I also had to add a few drops of water to get all of the dough to combine.