Cornmeal Bagels for #BreadBakers
Cornmeal Bagels for #BreadBakers is a dairy free and lacto ovo vegetarian side dish. This recipe makes 12 servings with 219 calories, 6g of protein, and 7g of fat each. For 42 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. 106 people were glad they tried this recipe. From preparation to the plate, this recipe takes about 2 hours. If you have bread flour, egg white, flour, and a few other ingredients on hand, you can make it. It is brought to you by Magnolia Days. With a spoonacular score of 42%, this dish is solid. Try Corn Pancakes for #BreadBakers, Honey Cornbread for #BreadBakers, and Grape Focaccia for #BreadBakers for similar recipes.
Servings: 12
Preparation duration: 90 minutes
Cooking duration: 30 minutes
Ingredients:
1½ cups bread flour, divided
2 tablespoons vegetable or canola oil
½ cup cornmeal
1 egg, at room temperature
1 egg white, slightly beaten (optional for topping)
1½ cups all-purpose flour, divided
2 tablespoons granulated sugar, plus more for boiling water
1½ teaspoons salt
Poppy or sesame seeds (optional for topping)
2 to 4 quarts water
Equipment:
stand mixer
whisk
bowl
baking paper
baking sheet
oven
pot
slotted spoon
wire rack
Cooking instruction summary:
Whisk together 1 cup bread flour, cornmeal, yeast, 2 tablespoons sugar, and salt in the bowl of a stand mixer.Heat water to warm (120 to 130F) and add it and the oil to flour mixture. Stir to combine. Add egg and stir to combine.Blend on medium speed using the flat beater for 3 minutes. Switch flat beater to dough hook and turn mixer to the manufacturer's recommended speed when using a dough hook.Whisk together remaining flours and gradually add enough to make a soft dough and the dough "cleans" the sides of the bowl. Knead with dough hook for 4 minutes.Hand knead dough a few times until smooth. Place in a greased bowl, turning to grease top. Cover and let rise in a warm place until doubled, about 1 hour.Heat oven to 375F. Line rimmed baking sheets with parchment paper.Bring a large pot of water 3-inches deep to a low boil (or fast simmer) and add 1 tablespoon of sugar for every quart of water.Punch down dough and divide it into 12 equal pieces.Shape each piece into a smooth ball. Use a finger to punch a hole in the center. Gently pull dough to make a 1- to 2-inch hole.Place a few bagels at a time in the boiling water (bottom side up works best). Turn bagels over after 45 seconds. Boil for another 45 seconds then remove bagels from water using a slotted spoon and place them on a wire rack to drain for a few minutes.Place drained bagels on baking sheets.If you want to top the bagels with seeds, brush tops with beaten egg white and sprinkle the seeds on top.Bake bagels until golden brown, about 20 to 25 minutes. Rotate sheets half way through baking for even browning.Transfer bagels to a wire rack to cool completely.
Step by step:
1. Whisk together 1 cup bread flour, cornmeal, yeast, 2 tablespoons sugar, and salt in the bowl of a stand mixer.
2. Heat water to warm (120 to 130F) and add it and the oil to flour mixture. Stir to combine.
3. Add egg and stir to combine.Blend on medium speed using the flat beater for 3 minutes. Switch flat beater to dough hook and turn mixer to the manufacturer's recommended speed when using a dough hook.
4. Whisk together remaining flours and gradually add enough to make a soft dough and the dough "cleans" the sides of the bowl. Knead with dough hook for 4 minutes.Hand knead dough a few times until smooth.
5. Place in a greased bowl, turning to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
6. Heat oven to 375F. Line rimmed baking sheets with parchment paper.Bring a large pot of water 3-inches deep to a low boil (or fast simmer) and add 1 tablespoon of sugar for every quart of water.Punch down dough and divide it into 12 equal pieces.Shape each piece into a smooth ball. Use a finger to punch a hole in the center. Gently pull dough to make a 1- to 2-inch hole.
7. Place a few bagels at a time in the boiling water (bottom side up works best). Turn bagels over after 45 seconds. Boil for another 45 seconds then remove bagels from water using a slotted spoon and place them on a wire rack to drain for a few minutes.
8. Place drained bagels on baking sheets.If you want to top the bagels with seeds, brush tops with beaten egg white and sprinkle the seeds on top.
9. Bake bagels until golden brown, about 20 to 25 minutes. Rotate sheets half way through baking for even browning.
10. Transfer bagels to a wire rack to cool completely.
Nutrition Information:
covered percent of daily need
