I have a huge hangup over baking anything that rises. Baking cookies, cakes, muffins, no problem. As long as you have a good recipe that you are following, very little can really go wrong. Baking with yeast however, in my experience, the chance of failure is quite high. As such I tend to stay away. These, however are very simple. It’s a little bit of a labor of love, but very much worth the process.
Recipe – makes 6 large bagels
- 4c. bread flour
- 1 package (2 1/2 tsp.) yeast
- 1 1/2 tsp. kosher salt
- 1 tbs. sugar
- 1c. warm water
- 1/2c. warm whole milk
- 1/4c. olive oil
- 1 egg beaten
- poppy seeds
In a stand mixer fitted with the dough hook, mix together flour, yeast, salt, and sugar. Add the warm water, milk, and olive oil and mix for about 10 minutes, until you have a nice smooth dough. Transfer to an oiled bowl and cover with a towel.
Let rise for about 2 hours, or until the dough doubles in size.
On a work surface, divide the dough into 6 equal parts, and roll them out to about 18 inches long. Shape the dough into ovals, brush with the egg and top with poppy seeds. Let the bagels rise for 30 more minutes
While the bagels are doing the final rise, preheat the oven to 350 degrees. Bake for 15-20 minutes, or until they are lightly golden on the top. Serve warm and enjoy.