Well, I'm back to my bagel escapades! I hadn't made bagels or pretzels for over a month, so I was in a kind of withdrawal. I was also in the mood for something savory. And then, on top of these factors, we had several friends from "faraway places" visiting in the neighborhood, so I wanted to bake something a little special for them. The biggest problem was that it's "Street Fair" time here in little 'ol Columbiana, Ohio. Now, that's not really a problem, per se...... The Street Fair is like one gigantic, 3-day, 8-block long community reunion....it's why everyone was in town......it's wonderful!! The difficult thing is that second to visiting with old friends, the most popular thing to do at the fair is EAT....and EAT.....and EAT!!! It just didn't seem quite appropriate to take my friends MORE food. However, I rationalized that they would want something tasty for breakfast, so I plowed ahead and made these bagels. The recipe made enough for me make deliveries to two friends....and I left one at home for Dave and me to share. When I returned from my tour of the neighborhood, my husband had a desperate look in his eyes. "Where are the rest of these bagels?" he asked anxiously, following with, "These are THE best things you have EVER baked!" Please understand my husband appreciates my baking, but he's just not the bakery-lover I am - he'd rather have a good steak - LOL! So, this was HIGH praise from my man! Well, guess who was back in the kitchen the next day, baking more bagels.......What we do for love!!
Tell someone you love them with these tasty bagels!
Salted Double
Maple Bacon Bagels!
1 pkg./Tbsp.
Red Star Platinum yeast
1 ¼ Cup warm
water
3 ½ Cups
unbleached bread flour
1 tsp. salt
¼ Cup maple
syrup (for dough), plus an additional small amount for basting
6 slices
cooked bacon, cut into small pieces – 5 pieces for dough, 1+ piece for topping (or you may use pre-packaged real bacon bits)
Coarse salt
(pretzel salt, sea salt, etc)
Makes 8 (or 12 smaller bagels)
Makes 8 (or 12 smaller bagels)
Remove dough from bucket and divide into 8 equal pieces.
Form each piece into a smooth ball then using a floured finger, press a hole in
the center of each piece of dough. Stretch the hole a bit to form the bagel
shape. (This hole will get smaller when you water bathe it). Place the formed
bagels on a greased baking sheet and let rise briefly, 15-30 minutes. While bagels are rising, bring a large pot of
water to a boil. Place 2-4 bagels in the water at a time, depending on the size
of your pot, allowing 1 minute per side. Remove from the water with a slotted
spoon and briefly drain on a paper towel. Replace bagels on baking sheet. Brush
each bagel sparingly with maple syrup. Brush each bagel with egg wash. Sprinkle
LIGHTLY with coarse salt, then sprinkle with remaining bacon bits. Press the
tops lightly to “secure” the bacon in the bagel. Bake at 400 for 15-20 minutes,
or until golden. Enjoy!
Visit http://www.wildyeastblog.com/yeastspotting/ for more delicious breads
Adapted from a recipe at French Press
Adapted from a recipe at French Press
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