Here we come a "bageling"......

My newest adventures have involved baking bread type products. They have been a big hit in our house because this is a carb loving household!
Here is a big tip that I have picked up that has made a HUGE difference. Proofing your yeast! Add your yeast, a portion of the water your recipe calls for as well as some sugar in a bowl before you begin mixing your other ingredients. This not only turns quick acting yeast to instant yeast, but makes sure that your yeast is still alive. Before adding it to the other ingredients make sure you see a layer of bubbles on the top.
I have baked bread before, but decided on trying my hand at bagels after my mother in law was talking about how much she mixed "salt sticks". Basically bagels, in bread stick form, sprinkled with kosher salt and caraway seeds. So my hubby and I decided to surprise her with some.
I was nervous, because making bagels doesn't have the greatest history with our family. I believe, the term, hockey pucks were used at one time. So my hubby and I tackled the recipe together. It turned out with great success, so I decided to try it own my own. Again, success!
Next I want to try experimenting with different flavors. On the agenda....chocolate chip bagels, and a chedder and sundried tomato bagel.

Bagels

Dough:
1 Tablespoon Instant Yeast
4 cups unbleached bread flour
2 tsp salt
1 Tablespoon brown sugar
1 ½ cups lukewarm water

Water Bath:
2 quarts water
2 Tablespoons brown sugar
1 Tablespoon granulated sugar

Combine all the dough ingredients in a mixing bowl and knead vigorously, by hand for 10 to 15 minutes or by machine on medium low speed for 10 minutes. Since you are using a high protein bread flour it takes a bit more effort and time to develop gluten. The dough will be stiff.
Place dough in a lightly greased bowl and set it aside to rise until noticeably puffy, about 1 to 1 ½ hours.
Transfer dough to a work surface and divide it into eight pieces. Roll each piece into a smooth ball. Cover balls with plastic wrap and let sit for 30 minutes.
While the dough is resting, prepare the water bath by heating the water, and sugar to a very gentle boil in a large, wide diameter pan. Preheat oven to 425 degrees.
Use your index finger to pike a hold through the center of each ball and twirl the dough on your finger to stretch the hole until its about 2 inches in diameter. Place each bagel on a lightly greased or parchment lined baking sheet and repeat with remaining dough.
Transfer bagels, four at a time if possible, to the simmering water. Increase the heat under the pan until you bring the water to a gently simmering boil. Cook the bagels for two minutes, then flip and cook for another minute. Place bagels back on baking sheet.
Bake the bagels for 20 to 25 minutes until they are as deep brown as you like them. Turn them over at about 15 minutes with will help them stay tall and round.

(if you want to add toppings glaze them one egg white and one Tablespoon of water after boiling. Add toppings, bake as directed, except don’t turn them over!)