Homemade Bagels

I'm going to go ahead and admit that I've never really been an avid bagel fan.  I grew up in a household full of weirdos that didn't eat a lot of bread.  We never had buns with our burgers or hotdogs.  Rolls were never a side dish unless it was a holiday.  Sandwich insides were typically thrown on a bed of lettuce.  It had nothing to do with watching our carb intake.  Just something we did.



I still don't eat a ton of bread but interestingly enough, I find homemade bread to be one of the best and most fascinating things to bake.  Dough is so incredibly temperamental.  Everything has to be just right in terms of ingredients and temperatures.  And by making homemade doughs time and time again, you begin to learn all of the little secrets and start to be less reliant on recipes and more reliant on your senses.  It's such a captivating process.  And you end up feeling like a rocket scientist.

So even though my childhood would not deem me as a "bagel" person, I may have become one the moment I walked into my kitchen to see my "mother dough/sponge" almost overflowing out of the bowl and bubbling like crazy.  I ran around the house and made everyone watch the bubbling bread bowl.  However, no one was nearly as excited as I was.

Granted, they've seen a bread sponge before...but so have I...many, many times.  And it's still just as thrilling as the first time.

As you can imagine after my excitement over just the sponge, the whole process of forming the bagels, proofing them, doing a float test, boiling them, and then baking them was almost more than I could handle.  Especially the boiling part.  Boiling bread dough is just not something you do often...so of course it was a highlight.

Unfortunately I can't give you a big comparison between these bagels and all of the other bagels I've had (but Smitten Kitchen can!).  But from all of the oooh's and aaah's and other expletives that rang in my ears while the herd was devouring the bagels straight off the hot pans, I'm going to go ahead and tell you that these are some of the best bagels ever.  They are the perfect combination of chewy on the outside and soft on the inside with neither being too much.  Needless to say...they blow store bought bagels out of the water.  But that was to be expected.

I know they take a while.  But oh goodness.  They're worth it.



Adapted from Peter Reinhart's The Bread Baker's Apprentice via Smitten Kitchen

Makes: 12 standard or 24 miniature bagels
Prep Time: 3 hours 30 minutes + overnight refrigeration
Cook/Bake Time: 40 minutes (boiling + baking)
Total Time: 4 hours 10 minutes + overnight refrigeration

{Printable Recipe}

Ingredients:
for the sponge-
1 teaspoon instant yeast
4 cups unbleached bread flour
2 1/2 cups water, at room temperature

for the dough-
1/2 teaspoon instant yeast
3 3/4 cups unbleached bread flour
2 3/4 teaspoons salt
2 teaspoons malt powder OR 1 tablespoon dark or light malt syrup, honey, or brown sugar

to finish-
1 tablespoon baking soda
cornmeal for dusting
1 egg
1 tablespoon water
toppings (I did a combination of asiago, everything, and plain bagels.  For the everything bagels I used 2 teaspoons each of minced garlic, dehydrated onion, salt, mustard seeds, and sesame seeds.)

Directions:

1. Day one: To make the sponge, stir the yeast into the flour in a large mixing bowl or the bowl of an electric mixer.  Add the water, stirring until it forms a smooth, sticky batter.  Cover the bowl with plastic wrap and leave at room temperature for approximately 2 hours, or until the mixture becomes very foamy and bubbly.  It should almost double in size and collapse when the bowl is tapped on the counter top.
2. To make the dough, in the same mixing bowl, add the additional yeast to the sponge and stir.  Then add 3 cups of the bread flour, the salt, and malt powder (OR syrup, honey, or brown sugar).  Stir until the ingredients form a ball, slowly working in the remaining 3/4 cup bread flour to stiffen the dough.
3. If working by hand, transfer the dough to the counter and knead for at least 10 minutes.  If using an electric mixer, knead for about 6 minutes.  The dough should be firm but still pliable and smooth.  There should be no raw flour and all of the ingredients should be hydrated.  The dough should pass the windowpane test and register 71-77 degrees F.  If the dough seems too dry and rips, add a few drops of water and continue kneading.  If the dough seems tacky or sticky, add more flour to achieve the required stiffness.
4. Immediately divide the dough into 4.5 ounce pieces for standard bagels or 2.25 ounce pieces for miniature bagels.  Weigh the pieces if possible to ensure even baking in the oven.  Form the pieces into rolls and place on a baking sheet.  Cover the rolls with a damp towel and allow them to rest for approximately 20 minutes.
5. Line 2 baking sheets with parchment and mist lightly with spray oil.  
6. With your finger poke a hole in the very center of the ball.  Gently rotate your thumb around the inside of the hole to widen it to approximately 2 1/2 inches in diameter.  Be careful to keep the dough as evenly stretched as possible.
7. Place each of the shaped pieces an inch apart on the pans and mist very lightly with the spray oil.  Cover loosely with plastic wrap and let sit at room temperature for another 20 minutes.
8. After 20 minutes check to see if the bagels are ready to be retarded in the refrigerator by using the "float test".  Fill a small bowl with cool or room-temperature water and gently drop a bagel in the bowl.  If the bagel floats within 10 seconds of being dropped into the bowl immediately return the bagel to the pan, pat it dry, cover the pan, and place it in the refrigerator overnight.  If the bagel does not float return it to the pan and continue to proof the dough at room temperature, checking back every 10-20 minutes until a tester floats.
9. Day two- preheat the oven to 500 degrees F with the two racks set in the middle of the oven.  In a small bowl whisk 1 egg and 1 tablespoon water for the egg wash and set aside.  Bring a large pot of water to a boil and then add the baking soda.  Have a slotted spoon or skimmer near by.
10. Remove the bagels from the refrigerator and gently drop them into the water, boiling only as many as comfortably fit in the pot.  After 1-2 minutes (I did 1:30 but wouldn't have minded 2 minutes) flip the bagels over and boil for the same amount of time.  While the bagels are boiling, sprinkle the same parchment-lined sheet pans with cornmeal. 
11. As the bagels come out of the boiling water place them back on the cornmeal dusted baking sheets and brush with the egg wash before adding any additional toppings (like asiago or the "everything" mixture).
12. When all the bagels have been boiled and properly "topped" place the pans on the 2 middle shelves in the oven and bake for approximately 5 minutes.  After 5 minutes rotate the pans, switching shelves and giving the pans a 180 degree rotation.  After the rotation, lower the oven setting to 450 degrees F and continue baking 8-10 minutes or until the bagels turn light golden brown.
13. Remove the pans from the oven and let the bagels cool on a rack for at least 15 minutes before serving.

Orange Saffron Bread

I've decided it's time to start working on my horrible recipe A.D.D.

I'll make something, make the effort to take photos, upload them to my computer, even put them into their own file...and then all of a sudden I find myself browsing through entirely new and delicious recipes.  My attention quickly moves to making something new and the "old" recipe goes out the door.  Then, as you can imagine, the process repeats itself.  It's an unbelievably vicious cycle.

Besides the fact that these recipes deserve to make it out of their little files on my computer, I decided that now is the ideal time to start pulling things from the vault.  With a cross country move (we'll talk more about this later) only three weeks away my little apartment is taking a beating.  There are boxes starting to pile up due to some preliminary packing as well as all of the contents of my closet now being distributed throughout the apartment.

**MINOR RANT-My wonderful landlord decided to make the only closet in the apartment into a bathroom for the neighboring unit with one day's notice.  Such a sweetheart.**

Needless to say, cooking and photographing in this little apartment has just gotten that much harder.

But the silver lining is of course there.  Now these sweet little recipes get to present themselves to you! 

As I found this one I wanted to kick myself for not sharing before.  These delicious loaves of bread came from a cookbook that was given to me by the amazing woman that I work for after her and her husband's visit to Rancho La Puerta.  I salivated at first sight and have been making things from it on a regular basis ever since.  It's an unbelievable healthy and seasonal book that you wouldn't regret having on your shelves.

Ramble.  Ramble.  Ramble.

This bread is amazingly rich in flavor.  The orange and saffron are wonderful together and something I never would have thrown together on my own.  You need a piece of this.  Warm.  And slathered with butter.

So get to baking!



Adapted from the Rancho La Puerta Cookbook

Makes: 2 loaves
Prep Time: 20 minutes + 2 hours 40 minutes rise time
Bake Time: 1 hour
Total Time: 4 hours

{Printable Recipe}

Ingredients:
1 teaspoon Spanish saffron threads
4 cups warm water
2 tablespoons active dry yeast
1 cup agave syrup or maple syrup
zest of 2 oranges
1/2 cup (1 stick) unsalted butter, melted
1 tablespoon sea salt
4 cups whole-wheat flour
1 cup toasted pine nuts
4-5 cups unbleached all-purpose flour, plus more as needed

Directions:

1. Soak the saffron threads in 1/2 cup of the water for 30 minutes.
2. Combine the remaining 3 1/2 cups of water and the yeast.  Let stand until frothy, about 10 minutes.
3. Stir the syrup, orange zest, saffron, melted butter, and salt into the yeast until thoroughly combined.  Add the wheat flour and mix until smooth.
4. Stir in the pine nuts and most of the all-purpose flour, reserving 1 cup.  The dough will be a little sticky.  Flour the countertop with some of the remaining flour and knead the dough until it is smooth and elastic, about 5 minutes, adding flour to the surface as needed to make the dough more manageable.  You may not use all the flour, or you may need a little more. The final dough should feel moist and a little tacky, but not sticky or wet.
5. Place the dough in a clean, lightly oiled bowl.  Turn over once to coat and cover with a barely damp tea towel.  Let the dough rise in a warm, draft-free place until it has doubled in size, about 2 hours.
6. Punch down the dough.  Divide into 2 equal portions.  Spread or roll each portion into a rectangle and pinch the edges together.
7. Place each loaf in an oiled loaf pan.  Cover and let rise in a warm, draft-frea place until the loaves have doubled in size, about 40 minutes.
8. Bake in a preheated 375° oven for 1 hour, or until the tops are browned and the loaves sound hollow when tapped.  Cool completely on a rack before slicing.

Flour's Sticky Sticky Buns

Remember yesterday when I told you I'd be back to share the most sinful dessert in the world?  Well, it's time.

But first, I have a few questions.  Do you have a major sweet tooth?  Do you like self induced sugar comas?  Do you want to knock the socks off of your guests?  Do you have a tall glass of milk handy to wash these babies down with?

If you answered YES to any of the above get ready for some major swooning, plenty of instructions, and way too many pictures.

Ever since I started baking out of the Flour bakery cookbook people have been telling me that the Sticky Sticky Buns from Flour are their absolute favorite.  Having never indulged while at the bakery I decided it was time to see what these things were all about.  Now that I have tried them I can sum the Sticky Bun frenzy up in about three words.... 1)sugar 2)butter 3)ooey-gooey-heaven

Sold?

Let's get started.  And remember, these take a little while so make sure to plan ahead!

First, you have to make a basic brioche dough.  It's simple and also comes from the Flour cookbook.  Keep this recipe handy because I might have another recipe up my sleeve that will call for it.

Click {here} for the basic brioche dough recipe.

After you have reached step 5 in the basic brioche recipe you can continue on to the Sticky Sticky Buns.

-Sticky Sticky Buns Recipe from Flour Cookbook-

Makes: 8 buns   Prep Time: 45 minutes   Rise Time: 2 hours   Bake Time: 35-45 minutes   Cool Time: 20-30 minutes   Total Time: 4 hours

{Printable Recipe}

Ingredients:
for the goo-
3/4 cup unsalted butter
1 1/2 cups packed light brown sugar
1/3 cup honey
1/3 cup heavy cream
1/3 cup water
1/4 teaspoon salt
 for the rolls-
1/2 batch Basic Brioche Dough
1/4 cup packed light brown sugar
1/4 cup granulated sugar
1/8 teaspoon cinnamon
1 cup pecan halves, toasted and chopped
(To toast the pecans spread in an even layer on a baking sheet, bake for 7-8 minutes.)

Directions:

1. To make the goo melt butter in a medium saucepan over medium heat.  Whisk in the brown sugar until it dissolves.  Remove from heat and whisk in the honey, cream, water, and salt.  Let cool for 30 minutes, or until cooled to room temperature.  (This can be made up to 2 weeks in advance and stored in an airtight container in the refrigerator!)
2. On a floured work surface, roll out the dough (from the brioche recipe given above!) into a rectangle about 16 by 12 inches and 1/4 inch thick.  Position the rectangle so a short side is facing you.
3. In a small bowl, stir together the brown sugar, granulated sugar, cinnamon, and half of the pecans.  Sprinkle this mixture evenly over the entire surface of the dough.  Starting from the short side farthest from you and working your way down, roll up the rectangle just like a normal cinnamon roll.
4. Cut the roll into 8 equal pieces, each about 1 1/2 inches wide.  (At this point the buns can be tightly wrapped in plastic wrap and frozen for up to 1 week.  When ready to bake, thaw them, still wrapped, in the refrigerator overnight or at room temperature for 2-3 hours and then proceed as directed.)
5. Pour the goo into a 9x13 inch baking dish.  Sprinkle the remaining pecans evenly over the surface.  Place the buns, cut side down and evenly spaced in the baking dish.  Cover with plastic wrap and place in a warm spot to proof for 2 hours.  Or until the dough is puffy and the buns are touching.
6. Position a rack in the center of the oven, and preheat to 350°.
7. Bake for 35-45 minutes or until golden brown.  Let cool in the dish on a wire rack for 20-30 minutes.  One at a time, invert the buns onto a serving platter, and spoon the extra goo and pecans from the bottom of the dish on top.
8. Best served immediately or within 4 hours of baking.  The buns can be stored in an airtight container at room temperature for up to 1 day and then warmed in a 325° oven for 6-8 minutes before serving.

Melted Cheddar and Apple Sandwich on a Croissant

As I mentioned in one of my last posts (10 days ago!  Too long.  I know...) I spent this past weekend in New York City with my family.  We had such a lovely time exploring the city, spending time together, and sticking out like sore thumbs as tourists from Missouri...especially in such a large group.

In case you didn't notice my unusually long absence it's because I was without internet access in New York.  Of all places to not be connected to the wireless world, right?  The internet wasn't working at the hotel so after one failed attempt I gave up and decided to have a weekend away from the computer.  I'm not saying I was completely shut off from the world but it was nice and so much more simple.  It seemed that it was a reminder that I was there to enjoy time with my family and not there to be putting up blog posts or anything of the sorts.

And because of that simplified weekend away from the computer...it has taken me a few days to get the motivation to get back to it.  So thank you for your patience.

I thought I would go ahead and share this recipe that I've been holding on to because it reminds me so much of fall...and I can't tell you how ready I am for that crisp New England air to start blowing in.  You better believe that within a few short weeks I will be picking my own apples to make this sandwich again.  It's one of my favorite New England activities.

Have you been to New England in the fall?  No?  Well, it's even more beautiful than they say.  You should make your way here this fall.  Or at least go google some pictures.  It will have you wanting an apple pie or a cup of hot tea in no time.

Makes: 2 Sandwiches   Prep Time: 10-15 minutes  Melt Time: 5 minutes   Total Time: 20 minutes

{Printable Recipe}

Ingredients:
2 croissants (or bread)
1 apple, cored and sliced
1 tablespoon butter
1 tablespoon brown sugar
1/4 teaspoon cinnamon
pinch of nutmeg (optional)
4 thick slices of your favorite cheddar cheese

Directions:
Preheat oven to 250°.  In a medium skillet melt butter over low heat.  Add apple, brown sugar, cinnamon, and nutmeg.  Saute for 10-15 minutes or until apples are tender.  Assemble croissant by placing two slices of cheese on each croissant and dividing the apples evenly between the two.  Place the entire sandwich in the oven for approximately 5 minutes to melt the cheese.  Serve/eat immediately and enjoy!

Creamy Avocado Salad on a Croissant

Yesterday in my weekly Meal Plan Monday post I mentioned how I may or may not be destined to be a baker.

I also recognized that this might be jumping the gun a bit.  But that's irrelevant.

I've always wanted to make homemade croissants but hadn't ever accumulated the courage to just go for it.  (Side note: I get mildly upset when baking projects don't work out...which is a horrible way to respond but...it only lasts for 15 minutes...max.)  But last week something happened inside me and I finally decided it was time.  So, I ran to the kitchen and started the two-day process.  After two days, my kitchen was covered in a thin coating of flour and I was staring at the most lovely, buttery, and flaky croissants I had ever laid eyes on.  (That's not true, I've seen better but let's pretend...)  I quickly handed some over to the guys for testing purposes.  And before I could even get a report they had devoured several more.

After this Kaston determined that I should 1) make these everyday and 2) start a croissant truck...which he is already developing sandwich combinations for.

And that brings us to these croissant sandwiches!  This sandwich started out being one of Kaston's creations.  But then he left me alone in the kitchen and it became mine.  I completely twisted his idea and caused a very confused look to come about his face when I brought in the sandwich that *he created*.  Kaston's sandwich or not, this thing was delicious.  And um healthy. 

Homemade croissants aren't necessary but highly recommended if you have the time and patience.  And really...croissants aren't necessary either but still highly recommended.  But if you want bread, I say throw it on some bread.  If you want it on a salad, throw it on a salad.  And if you just want it in a bowl with a spoon, I respect that too.  Just enjoy it.  Anyway you like.

Makes: 2 Croissant Sandwiches  Prep Time: 5 minutes  Cook Time: 10-12 minutes (for the hard boiled egg)  Total Time: 15 minutes

{Printable Recipe}

Ingredients:
1 hard boiled egg, sliced
1 avocado, mashed
several slices tomato, quartered
several slices cucumber, quartered
1/4 cup crumbled feta cheese
2 teaspoons Greek yogurt
1/2 teaspoon red wine vinegar
1/2 teaspoon dried dill
salt and pepper to taste
handful of pea shoots
2 croissants or 4 pieces of bread

Directions:
Combine all of the ingredients in a medium bowl and stir to combine.  Taste and adjust seasonings to your liking.  Slice open the croissants and divide the mixture between the two.  Top with pea shoots and enjoy!