Friday, September 11, 2015

Salted Double Maple Bacon Bagels!

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's why everyone was in'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)
 1 egg, beaten with 1 tbsp. water – for egg wash
Coarse salt (pretzel salt, sea salt, etc)

Makes 8 (or 12 smaller bagels)

 Place warm water and yeast in EZ DOH bucket and stir to dissolve yeast. Let rest 1 minute. Add one cup of flour, then additional dough ingredients. EZ DOH-it for 2-3 minutes, or until dough is smooth and soft and all ingredients are incorporated. Remove dough from bucket, spray bucket with cooking spray, “smooth” dough and replace in bucket. Cover and let rise until doubled.
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!

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Adapted from a recipe at French Press


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