Yesterday Dianna and I launched Louisville Lady Bloggers: Women Connecting and Growing in Derby City. While we were fine-tuning the site we snacked on my latest culinary experiment, and I have to say both the blog and the bagels turned out rather well! Check out the blog here:
And then make yourself some bagels. Believe it or not, these are SUPER-EASY, especially after I altered the recipe to make use of my bread maker. Here’s the original for those of you who like an upper body workout along with your carbs. For the rest of you, assemble the following ingredients:
4 cups bread flour
1 Tbsp sugar
1 1/2 tsp salt
1 Tbsp olive oil
2 tsp bread maker yeast
1 1/2 cups warm water
Dump all of this into the bread machine and set for “dough”. Take it out after it has mixed, when it has about 40 minutes of “rest” time left on the timer. Put on a big pot of water to boil and preheat your oven to 425. Divide the dough into 16 sections. Roll each into a snake, and firmly press ends together to make a thick ring. This is how mine look, hopefully yours will look a bit better.
Drop into boiling water in batches. Leave plenty of room for them to bob around. Boil for 1-2 minutes, then lift and let drain on a cooling rack. Do not try to drain them on paper towels, ’cause it gets ugly quick. Just sayin’. While they are still shiny and sticky from the boiling water sprinkle the tops with kosher salt, or dip them in sesame seeds, poppy seeds, whatever you prefer. See the shine?
Bake for 12-13 minutes. Keep in mind I had to make another batch today to get pictures because we ate yesterday’s batch so fast. They are THAT good. I assume they’d freeze well, but I don’t think I’m ever going to be able to test that theory.