Monday, March 3, 2014

Bunny Bagels

4 cups unbleached all purpose bread flour
1 tbsp. sugar
1 1/2 tsp. salt
1 tbsp. vegetable oil
2 1/2 tsp. active dry yeast
1 1/2 cups warm water
(2 tsps. cinnamon, optional)

Step 1: Combine the dry ingredients in a mixer with the dough hook attachment until blended evenly.
Step 2: Slowly add warm water until the dough comes together, leaving the sides of the mixing bowl clean. (I find that although this is a tougher dough, you do not want it to be to dry.  You might have to add a few extra tablespoons of warm water) Last add the food coloring and let the dough hook knead it into the dough.
Step 3: Remove dough ball onto a lightly floured work surface, take a rolling pin and roll out dough on a floured surface to a 1 inch thickness.
Step 4: Use a bunny shaped cookie cutter of your choice (or substitute with another shape), press firmly and remove line up hearts slightly apart from each other.  Combine dough scrapes and roll out again, repeat until all of the dough is used. Allow to rise for about 45 minutes.
Step 5: Fill your widest and largest pot with water and bring to a boil.  Add three of the bagels to the boiling water (bagels should float on the top and not sink).  Boil for 1-1.5 minute(s) then flip and boil for another minute.  Remove onto a paper towel.
Step 6: Pre-heat your oven to 425 degrees,  Line a baking sheet with parchment paper and place bagels, bake for 10 minutes, then flip and bake for another 10 minutes.
Step 7: Remove and let cool, enjoy with your favorite toppings :)

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