BJ Brinker’s Home Cooking: Overnight Bagels

BJ Brinker's Home Cooking: Overnight Bagels

This recipe is the closest to New York Style Bagels that I’ve had.  Yes, I know, it’s not made with New York Water, but they still tastes like them.   You can make 24 mini bagels, if you like them smaller or if they are for kids.  Spread with some homemade cream cheese.


(makes 12)

Starter Ingredients:

*2 1/4 cup of very warm water (110-115 degrees)

*1 teaspoon active dry yeast

*3 cups bread flour

Bagel Ingredients:

*3/4 teaspoons active dry yeast

*2 tablespoons honey 

*2 1/2 cups bread flour

*1 scant tablespoon salt

Water Ingredients:

*1 1/2 tablespoons honey

*1/2 tablespoon molasses

*1 teaspoon baking soda

Topping Ingredients:

*1 egg white, beaten

*kosher salt (optional)

*sesame seeds (optional)

*poppy seeds (optional)

*everything seasoning (optional) (recipe listed below)

*asiago, parmesan, or cheddar cheese, shredded (optional) 

*cinnamon sugar crunch (optional) (recipe listed below)

Starter Directions:

~In a large mixing bowl, stir water, yeast, and flour tougher until well incorporated.

~Cover and allow to sit room temperature for 20-30 minutes.

Bagel Directions:

~Uncover yeast mixture, and add yeast, honey, flour and salt.

~Knead with a dough hook for 6-8 minutes or until dough is elastic (or hand for 10-12 minutes).

~Place in an uncreased bowl and cover with plastic wrap.

~Allow to sit on counter for 1 hour.

~Refrigerate overnight (or for at least 6 hours).

~Remove from refrigerator.

~Preheat oven to 425 degrees.

~Line 2 cookie sheets with parchment paper.

~Place dough onto a lightly floured surface.

~Divide dough into 12 equals pieces (I weigh mine, but not necessary to do).

~Shape each dough into a ball.

~Roll each dough into a 8-inch ball (do this step and next step one bagel at a time).

~Place the ends of the dough together, overlapping the ends by about 2 inches.

~Place your hand in the middle of the bagel and roll the over lapping pieces together to form a circle.

~Place on cookie sheet and cover with a clean damp towel and rest for 15-20 minutes.

Water Directions:

~Fill a large stock pot about half way with water, and bring to a full boil.

~Get topping ready.

~Place egg white into a small bowl.

~Once water is boiling, add honey, molasses, and soda and stir until dissolved.

~Gently drop bagels into boiling water one at at time (do not over fill pan.  I make about 4 bagels at a time).

~Allow to boil 1-2 1/2 minutes per side (I do about 2 minutes to make the bagels chewier).

~Using a slotted spoon remove bagels and place on cookie sheets.

~Brush bagels with egg white and Sprinkle with desired toppings.

~Place in preheated oven and bake for 20 minutes.

~Turn off oven, open the door and allow to sit in oven for 10-12 more minutes.

~Remove for oven and allow to cool on a cooling rack.

*****Cinnamon Crunch Topping*****

*1/4 cup butter, melted

*2/3 cups brown sugar, packed

*1 tablespoon ground cinnamon

*2 1/2 tablespoons all-purpose flour

~Mix all the ingredients together until smooth.

*****Everything Seasoning*****

*1 tablespoon sesame seeds

*1 tablespoon poppy seeds

*1 teaspoon onion flakes

*1 teaspoon garlic flakes

*1 teaspoon sea salt or kosher salt

~Mix all the ingredients together.

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