Tuesday, December 1, 2009
Sesame and poppyseed bagels with scallion cream cheese
I really had a craving for some good chewy bagels and wanted to try my hand at making my own. It was actually a fairly easy and quick (compared to many bread recipes) method and the results were great. I put this whole thing together in just a couple of hours.
4 cups WWW flour
2 tsps salt
2 tbsp gluten flour
2 tsp active dry yeast
1.5 cups warm water
2 tbsp agave nectar
2 tbsp canola oil
pot of boiling water with a bit of sugar added
seeds for coating
The first thing you want to do is make the dough by mixing the dry ingredients together and the wet ingredients together, except oil, then combine them to get your dough started. Knead the dough together until you get an elastic and soft ball, about 10 minutes. the dough should be pretty wet but not too sticky. Coat the dough ball with oil and let rise, covered, in a warm place for about an hour or until doubled in size. Punch down the dough, cut into 12 equal size pieces. Shape into thin logs, then make a ring (a bagel shape, duh) and press the two ends together until they stick. Now get your oven preheated to 450 degrees, prepare a cookie sheet with oil and dust with cornmeal, and then get your water for the bagel bath on the stove. Keep your bagels covered until you are ready to put them in the boiling water and sugar bath. Boil your bagels for 30 seconds on each side, then roll in seeds, then transfer to the prepared baking sheet. Bake for about 18 minutes. Enjoy with vegan cream cheese mixed with fresh scallions and garlic.
Please note that this recipe is approximate due to the effects of humidity, flours used, etc.