Water Bagels
The recipe Water Bagels can be made in around 1 hour and 30 minutes. This recipe makes 12 servings with 208 calories, 7g of protein, and 3g of fat each. For 42 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. A couple people made this recipe, and 47 would say it hit the spot. Head to the store and pick up active yeast, cornmeal, chocolate malt powder, and a few other things to make it today. It works well as a very budget friendly beverage. It is a good option if you're following a lacto ovo vegetarian diet. It is brought to you by Eating Well. Overall, this recipe earns a solid spoonacular score of 41%. Try Bagels, Bagels, and Bagels for similar recipes.
Servings: 12
Preparation duration: 45 minutes
Cooking duration: 45 minutes
Ingredients:
3 1/4 teaspoons active dry yeast
4-5 cups white bread flour, preferably unbleached
1 tablespoon canola oil
2 tablespoons (approximately) sesame, poppy or caraway seeds, coarse salt, chopped garlic or 1/2 cup chopped onion for sprinkling on top (optional)
2 teaspoons malt syrup, or malt powder (optional)
2 tablespoons (approximately) cornmeal, for sprinkling baking sheets
1 tablespoon kosher salt
1 teaspoon kosher salt
2 tablespoons malt syrup, or powder (optional)
1 tablespoon sugar
1 1/2 cups lukewarm water
6 quarts water
Equipment:
baking paper
baking sheet
slotted spoon
tongs
whisk
bowl
oven
pot
kitchen towels
Cooking instruction summary:
To make bagel dough & shape bagels: Whisk 1 1/2 cups lukewarm water, yeast, sugar, 2 teaspoons malt syrup (or powder), if using, and oil in a large bowl until the yeast dissolves. Stir in 1 cup flour. Then stir in 1 tablespoon salt and enough additional flour to make a soft dough, about 2 1/2 cups.Turn the dough out onto a lightly floured surface. Knead, gradually incorporating more flour, until the dough is smooth and quite firm, 10 to 12 minutes. Cover with a towel and let rest for 10 minutes.Divide the dough into 12 pieces; roll each piece into a 10-inch-long rope. Form into bagels by overlapping the ends up 1 inch. Pinch ends together firmly. Set bagels aside, uncovered, to rise until slightly puffy, about 20 minutes.To kettle & bake bagels: Meanwhile, preheat oven to 450F. Line 1 large or 2 small baking sheets with parchment paper, sprinkle with cornmeal and set aside. Bring water, 2 tablespoons malt, if using, and 1 teaspoon salt to a boil in a large pot. Reduce heat to maintain a gentle simmer.Slip several risen bagels at a time into the pot"the water should be at a healthy simmer. Cook for 45 seconds, turn them over with a slotted spoon or tongs, and cook for 45 seconds longer. Drain the bagels on a clean dish towel and place on the prepared baking sheet(s). Sprinkle with topping, if using. Place the bagels in the oven, reduce heat to 425F and bake for 15 minutes. Turn over and bake until golden brown, about 5 more minutes.VariationsTo the dough, mix in 1 cup dried or chopped frozen cranberries or 3/4 cup dried cherries or 1/4 cup chopped nuts or 1 to 3 teaspoons chopped fresh herbs or 1 to 2 teaspoons grated citrus zest.
Step by step:
To make bagel dough & shape bagels
1. Whisk 1 1/2 cups lukewarm water, yeast, sugar, 2 teaspoons malt syrup (or powder), if using, and oil in a large bowl until the yeast dissolves. Stir in 1 cup flour. Then stir in 1 tablespoon salt and enough additional flour to make a soft dough, about 2 1/2 cups.Turn the dough out onto a lightly floured surface. Knead, gradually incorporating more flour, until the dough is smooth and quite firm, 10 to 12 minutes. Cover with a towel and let rest for 10 minutes.Divide the dough into 12 pieces; roll each piece into a 10-inch-long rope. Form into bagels by overlapping the ends up 1 inch. Pinch ends together firmly. Set bagels aside, uncovered, to rise until slightly puffy, about 20 minutes.To kettle & bake bagels: Meanwhile, preheat oven to 450F. Line 1 large or 2 small baking sheets with parchment paper, sprinkle with cornmeal and set aside. Bring water, 2 tablespoons malt, if using, and 1 teaspoon salt to a boil in a large pot. Reduce heat to maintain a gentle simmer.Slip several risen bagels at a time into the pot"the water should be at a healthy simmer. Cook for 45 seconds, turn them over with a slotted spoon or tongs, and cook for 45 seconds longer.
2. Drain the bagels on a clean dish towel and place on the prepared baking sheet(s). Sprinkle with topping, if using.
3. Place the bagels in the oven, reduce heat to 425F and bake for 15 minutes. Turn over and bake until golden brown, about 5 more minutes.Variations
4. To the dough, mix in 1 cup dried or chopped frozen cranberries or 3/4 cup dried cherries or 1/4 cup chopped nuts or 1 to 3 teaspoons chopped fresh herbs or 1 to 2 teaspoons grated citrus zest.
Nutrition Information:
covered percent of daily need
