Monday, March 10, 2014

Lemon Zest Bagels

4 cups unbleached all purpose bread flour
1 tbsp. sugar
1 1/2 tsp. salt
1 tbsp. vegetable oil
1 tbsp. fresh lemon zest
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 small handfuls of the dough and rolls into a ball then place on the floured work surface. 
Step 4: Let the dough sit for at least an hour (I wouldn't go past 90 minutes).  Then place one finger through the center of each bagel and expand slowly.
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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