Monday, September 9, 2019

These PRETZEL BAGELS are Making Me Thirsty!

In this article, we will be baking Pretzel Bagels.

Backstory:
Every so often at work, there is a department that has a meeting which has bagels catered. They typically do not eat all of them, so my department gets to mooch (I mean, reallocate) the leftovers. That being said, it was one of those weeks where they were not having the meeting. So I decided I wanted to make my own bagels to bring in. After making pretzels earlier in the year, I knew exactly how I wanted to do these bagels....
Traditionally with bagels, you must boil them prior to baking. I figure why not boil them in a soda bath like how pretzels are cooked? Would give me the best of both worlds here!

Now instead of using the pretzel recipe I used before to make the bagel dough, I dug up a different one. This one, from Sproxno, had a few differences. First, this new recipe used regular white sugar and did not use any butter as shortening. Second, (and I'd modify this next time I make these), the amount of yeast used was significantly less. I doubled this recipe and made a few modifications. Here are the ingredients:


Pretzel Bagels (makes 16 bagels)
(adapted from the recipe on Sproxno)

For the Bagels:
3 Cups of Warm Water
4 Teaspoons of Yeast (I used 1 teaspoon)
4 Teaspoons of White Sugar
4 Teaspoons of Salt
9 Cups of Flour (± 1 cup)
Olive Oil
Sea Salt for coating

For the Soda Bath:
12 Cups of Water
1/2 Cup of Baking Soda
1 - 2 Tablespoons of Honey (optional)
(And yes, if you exclude the honey, this does become a vegan recipe)

Other items:
Mixing Bowl
Slotted Spoon
Stockpot
Cutting Board
Baking Sheets
Parchment Paper

1) Mix the warm water, Sugar, and Yeast in the mixing bowl. Allow the yeast 10 min to foam.
2) Stir in the salt and flour. Start mixing in with ~ 7 cups of flour and continue to add until the dough is tough to mix.
3) Once the dough starts to firm up, knead the dough for 5 - 10 minutes. With the dough kneaded, oil up a mixing bowl with the olive oil. Place the dough into the bowl and coat with the dough with a light layer of oil. Allow this to rise for about 1 hour.

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4) When the hour is nearly up, prepare the soda bath. Mix the 12 cups of water, 1/2 cup of baking soda, and honey in a stock pot. Bring the contents of the pot to a boil.
5) Roll out the dough onto a floured surface. Divide the dough in half. Divide each half into 8 evenly sized pieces. You will have a total of 16 evenly sized pieces if divided correctly.
6) Shape a dough ball into a circle. Now using your thumbs, poke a hole through the center of one of the dough pieces. Run the dough through your fingers to evenly distribute the dough around the center. Place the shaped bagel onto a tray. Repeat for each dough ball.
7) Preheat the oven to 450°F
8) With the stockpot boiling, lower the bagels into the soda bath. Depending on the size of your pot, you can fit 2 - 4 pretzels simultaneously. Allow the dough to float, then boil on each side for 30 seconds each. Remove from the slotted spoon and place on a rack to allow to the liquid to run off. I should note that using a tongs here is a bad idea as the dough can rip on its own.
9) Transfer the bagels onto parchment paper lined baking trays. Salt the top of each with the sea salt.
10) Bake the bagels for 12 - 15 minutes at 450°F. The bagels will be done once browned. Remove from the oven and allow to cool.
11) Enjoy these bagels with your favorite spread or mustard!
And that's it. You're gonna absolutely love these bagels. Leave a comment if you made these. 

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