The Angry Baker’s Therapy: Fresh Baked Bagels
Fresh Baked Bagels offer a delightful blend of therapeutic baking and homemade goodness. With a crispy exterior and a soft, chewy interior, these bagels are the perfect antidote to a gloomy day or a grumpy mood. Made from scratch with simple ingredients, they fill your home with the comforting aroma of fresh bread baking in the oven. Whether enjoyed with a smear of cream cheese or used as the foundation for a hearty sandwich, these bagels are sure to satisfy your cravings and lift your spirits.
Ever woken up on a gloomy morning, feeling like the universe conspired against your happiness? Well, I’ve been there, and my solution involves turning that grumpiness into deliciousness. Enter: Fresh Baked Bagels. This recipe not only fills your home with the comforting aroma of baking but also doubles as a therapeutic hand-kneading session, perfect for expelling any pent-up frustration.
The Quest for the Perfect Recipe
As someone who loves to bake and refuses to settle for mediocrity, I embarked on a quest to find the ultimate bagel recipe. After sifting through numerous options, I stumbled upon the King Arthur Flour recipe—a gem amidst a sea of lackluster alternatives. Although it called for some peculiar ingredients like non-diastatic malt powder, I wasn’t deterred. With a few tweaks and substitutions, I was ready to dive into the world of homemade bagels.
Crafting the Dough
The journey began with blooming yeast in a warm water-sugar-molasses concoction. While the original recipe opted for non-diastatic malt powder, I made do with sugar and molasses—a pantry staple in any ordinary household. To enhance the texture, I incorporated a lightly beaten egg and adjusted the flour content to achieve a stiff yet pliable dough, perfect for punching out any lingering frustration.
Shaping and Boiling
With the dough kneaded and risen to perfection, it was time for the moment of truth—shaping the bagels. With a tinge of nervousness, I divided the dough into equal portions, shaping each into a ball before giving them room to proof. Once sufficiently risen, I meticulously poked a hole in the center of each ball, stretching it until it reached the desired size. Then came the exhilarating step of boiling the bagels in a concoction of water, baking soda, sugar, and molasses—a ritual that added depth of flavor and that quintessential bagel chewiness.
Baking and Enjoying the Fruits of Labor
After a brief boil, the bagels were ready for their final transformation in the oven. As they baked to a golden perfection, filling the air with an irresistible aroma, my anticipation reached its peak. And when I finally sank my teeth into the warm, freshly baked bagel—OMG! The texture, the flavor, the sheer satisfaction—it was everything I hoped for and more. Perfect with cream cheese, ideal for sandwiches, and a balm for the winter grumpies.
Share the Joy of Homemade Bagels
Now, armed with this recipe, you too can embark on your bagel-baking adventure. Whether you’re a seasoned baker or a novice in the kitchen, these Fresh Baked Bagels offer a rewarding and therapeutic experience. So, roll up your sleeves, knead away the stress, and treat yourself to the simple joys of homemade goodness.
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Fresh Baked Bagels Recipe
- For the Bagels;
- 4 ⅓ c AP Flour
- 2 tsp sugar
- 2 tsp molasses
- 1 ½ c warm water around 115f
- 1 pck active yeast not quick rise
- 1 lightly beaten egg
- 2 teaspoons salt
- For the kettle;
- 1.5 quarts water
- 1 TBS sugar
- 1 TBS molasses
- 1 TBS Baking soda
- Dissolve the sugar and molasses into the warm water in a mixing bowl and sprinkle the yeast atop the mixture, letting it sit for about 10 minutes until it starts to foam.
- Mix in the flour, egg and salt and knead until smooth and elastic before placing in a lightly oiled bowl, covering, and put it in your favorite rising spot until doubled (about an hour)
- Punch the dough down and cut into 9 equal portions, rolling each into a ball and spacing them several inches apart on a parchment lined (or lightly greased) baking sheet and allow to rise back up slightly (for about half an hour) while you bring your kettle ingredients to a rolling boil.
- Poke a hole in the center of each ball with your finger and swirl it around to widen the hole until it's 2 inches in diameter.
- Working in batches, boil each bagel for 2 minutes, turn, and boil for an additional minute on the other side.
- Bake in an oven preheated to 425f for 20-25 minutes and cool on rack