Servings: 12
3/4 cups water, 110f/43c
1 1/4 tsp dry yeast
3/4 Tbsp sugar
250g bread flour, plus more for dusting
3/4 tsp kosher salt
1 eggs + 2 Tbsp of water
+ In a small bowl mix 1/4 cup of the water, all they yeast and sugar
+ Let rest for 10 minutes to insure yeast is active
+ In a large bowl mix the flour and salt together
+ Add the yeast mix and half of the remaining water to the flour bowl
+ Mix well adding the rest of the water as needed to get a thick spongy dough
+ Kneed for 10 minutes until dough is smooth and elastic, adding more flour as needed
+ Form dough into a ball
+ Place back in bowl
+ Cover with damp towel
+ Let it rest until it doubles in size (maybe an hour)
+ Break into 12 even sized balls
+ Roll each ball until smooth and place it on a silicone lined baking sheet
+ Take your finger and press down in the center of each ball to create a whole about 1/2 inch across
! This hole will shrink when the dough rests. Don't panic
+ Clover again with the damp towel for 10 minutes
+ Preheat oven to 375F (190c)
+ Mix the eggs and water to make an egg wash
+ Baste each bagel with the egg wash
+ Add any toppings you want to the bagels
+ Bake for 25 minutes


Facebook Feed

Google+ Feed

Twitter Feed

CookScratch This Mexican restaurant makes its own sour mix, from scratch.
CookScratch Do people actually use Crisco to make biscuits? No idea. But we ended up with some and I feel adventurous.
CookScratch Scratch pasta and gravlax. A tasty cold pasta dish. Next time zucchini noodles and some fresh dill.
CookScratch Cooking shows "make your own stock" Rachel Ray <pours from container of her "stock">. Have you read the ingredients of her stuff?

Contact Us

Email us at This email address is being protected from spambots. You need JavaScript enabled to view it.