When it comes to food, I love just about everything and that is especially true when it comes to bagels! When walking into a bagel shop and the smell of fresh hot rounds of goodness greet you, there is nothing better. I tend to go between two flavors…sesame seed and the tried and true spice mix that includes kosher salt, poppy seeds, sesame seeds, granulated garlic and granulated onion.
Last week I had a crazy schedule which didn’t leave much time to stop and satisfy my craving for a hot bagel. Then I remembered a recipe I saw in the latest issue of Food Network’s Magazine, with Chopped host with the most Ted Allen’s homemade bagels. Perfect! His recipe looked easy, so I thought I’d give it a try.
First thing I wanted to change in the original recipe? Butter Glazed Onions as topping. Not that I am against this… but I had just eaten onion bisque soup from cooking class the night before and was not in the mood for onions…so instead, I made an everything spice mix. The other minor change was using a russet potato instead of Yukon gold.
The overall process was pretty simple- just make sure you have a good chunk of time set aside. Overall it takes about 2-3 hours to make a dozen, but the outcome is SO worth it!
- 1 medium russet potato (about 5 ounces), scrubbed clean.
- ¼ cup olive oil
- 2 Tbsp. honey
- 4 ½ cups all-purpose flour
- 2 tsp. Kosher salt
- 1 ¼ -ounce packet active dry yeast
- 1 large egg
- Everything Spice Mix
- 3 tsp. poppy seed
- 4 tsp. sesame seed
- 4 tsp. granulated garlic flakes
- 4 tsp. granulated onion flakes
- 1 tsp. kosher salt
- Mix all together.
- In a large Dutch Oven pot ( I used my Le Creuset 9qt round) bring 2 ½ quarts water to a boil and cook potato (with skin on) until tender, about 20 minutes or until fork tender.
- Remove potato with slotted spoon, reserving all water. When potato is cool, remove skin and mash in a bowl until smooth adding a few drops of cooking water if you need to.
- Add honey and olive oil to the mashed potato and stir until creamy.
- Combine flour, salt and yeast in the bowl of a stand mixer and with paddle attachment, mix on low. Add potato mixture to flour and 1 cup of reserved cooking water. Mix on medium speed for 10 minutes until dough becomes stiff, yet workable (not sticky).
- Turn dough ball out onto counter dusted with flour and knead by hand until smooth and bounces back to the touch- about 5 minutes.
- Drizzle a small bit of olive oil in large bowl. Add dough and turn over to make sure it is coated with oil. Cover bowl with a damp dishcloth and place in a warm spot. Let rise until doubled- about 1-2 hours.
- Punch dough down in middle, then remove to the counter. Roll into log and cut into 12 equal pieces. Shape each piece into a ball and place on tray lined with parchment paper. Cover again with damp towel and let rise 30 minutes.
- Make a hole in center of dough ball with your thumbs and gently work ring around, stretching center about 2 inches. Return to baking sheet and cover again with damp towel and let rest 20 minutes.
- Preheat oven to 450.
- Bring the cooking water you have set aside back up to a boil. Carefully drop bagels a few at a time into the water. Cook 30 seconds, flip and cook another 30 seconds.
- Remove with slotted spoon and place on wire rack to drain. Return bagels to parchment lined baking tray.
- Bake bagels for 10 minutes. Beat egg with 1 Tbsp. water; brush egg wash on top of bagels. Immediately sprinkle with everything spice mix. Return to oven and bake 10-12 minutes longer or until deep golden brown.
- Cool at least 15-20 minutes before serving.