We are bagel eaters. Growing up my family always had bagels on the counter and backups in the freezer for when we ran out. They were nothing special, just some bagged variety that my mom purchased at Costco. As a family of five almost-daily bagel eaters, Costco was the only place that made sense to purchase bagels. Over the summer I started a tradition of stopping for bagels every Sunday morning after we would finish walking around the swap meet as a family. It began as an incentive (ahem, bribe), to get the little one to stay put instead of running all over the place while I was haggling for vintage treasures. It stuck and became something we looked forward to after an early morning of walking and looking at junk.
Now, as an adult, they are more of a treat than an every day food. Bread baking is something I have grown to be quite passionate about over the past five years, and while I don’t have as much time for such activities as I used to, I still try to find a little time each week to fill pull together a loaf of something or other. Bagels were the perfect activity for Lucy and I to work on together on a Saturday morning while dad held June and got to sit back and relax.
This recipe came from the book, Sunday Suppers by Karen Mordechai, which I was graciously given a copy of in exchange for a short review. Since this was my first time making bagels I followed the recipe exactly, and was very pleased with the results. These bagels were delicious. I really look forward to making these again with different toppings and flavors (and some with cranberries as Lucy requested!).
- 3½ cups bread flour, plus extra for dusting
- 2 teaspoons sugar
- 2¼ teaspoons active dry yeast
- 2 teaspoons kosher salt
- 1 1/3 cups warm water (about 105°F)
- Vegetable oil, for the bowl
- 1 egg yolk
- 1 teaspoon water
- 1 tablespoon black sesame seeds
- 1 teaspoon chia seeds
- 1 teaspoon rock salt or coarse sea salt
- In the bowl of a stand mixer fitted with the dough hook, combine the flour, sugar, yeast, and kosher salt. With the mixer on low speed, slowly add the warm water. Continue to mix until the dough comes together, 4 to 6 minutes. Increase the speed to medium-high and knead for 8 to 10 minutes, until the dough is soft and smooth. Oil a large bowl, add the dough, and cover with a towel. Let the dough rise in a warm place until doubled in size, about 1 hour. Gently punch down the dough and let rest for 10 minutes. Preheat the oven to 425°F. Line a baking sheet with parchment paper. Bring a large pot of water to a boil, and then reduce to a simmer.
- Divide the dough into 12 pieces. Press each piece to get rid of any air bubbles. Form them into smooth balls by rolling and rotating each one between your palms. Coat a finger with flour and press it through each ball to form a ring, stretching the dough and widening the hole to about one-third of the bagel’s diameter. Place the bagels on the prepared baking sheet and cover with a towel. Let rest for 10 minutes. (If the bagels begin to dry out, spray them with a bit of water.)
- Bring the water back to a full boil and gently lower the bagels, 2 or 3 at a time, into the water. Boil uncovered for about 1 minute. Flip and boil for another minute. Remove the bagels, drain, and return to the baking sheet.
- Whisk the egg yolk with the 1 teaspoon water to create an egg wash. Using a pastry brush, coat the tops of the bagels with the egg wash. Sprinkle with the sesame seeds, chia seeds, and rock salt. Bake for 15 minutes or until golden.
- Transfer to a wire rack to cool completely.
Sunday Suppers is stunning. Before receiving this cookbook I had read a few reviews about it, all mentioning how beautiful this book is. I couldn’t agree more, but I was also weary that this may be just a book I look through and put aside, as so many of the most beautiful cookbooks don’t have realistic recipes for a busy family with little ones. I was so wrong! While I have only tried the bagel recipe so far, I have a long list of recipes and even better–ideas, that I feel inspired to make. The recipes are down to earth (think granola, biscuits, rice and beans), not at all fussy, and the book is filled with recipes using easy to find ingredients.
This book is categorized into different occasions and with each occasion it’s own menu. While I am not one to really follow menus and quite often stray a fair amount from the original recipe, I can tell that I am going to get a lot of use out of this one on the inspiration alone. A few of the recipes I am looking forward to trying are the potato tart with black olives, beef and green olive empenadas, mixed root vegetable chips (brilliant, I can’t wait to make these for Lucy!), and chocolate bread pudding with homemade challah–yum!
This is a gorgeous cookbook with stunning photography printed on beautiful matte paper. Sunday Suppers would make the perfect Christmas gift if you know anyone who likes hosting parties or planning meals special for ordinary occasions–dinners, weekend brunches, children’s parties, picnics, and even good old breakfast in bed.
I received this book from Blogging for Books for this review.