By Bucket of Bread
This recipe is going to work with any bucket you choose; however, the 7-Grain is recommended as BoB really likes an everything Bagel to have everything. If you didn't know how easy yummy bagels are to make, you're about to find out.
A Risen Bucket of Bread (7-Grain Reccommended; any works)
Egg wash: 1 egg beaten with 1 Tablespoon water
Parchment paper, non-stick foil, silicone mat, or cornmeal to line your baking sheet.
Favorite bagel toppings.
2 quarts water
1/2 cup honey
Shape Dough to Look Like Bagels:
Reach into your bucket and grab some dough.
Divide the dough into 8 equal pieces (or less if you want fewer bagels). Either way, just grab enough to form nice sized bagels.
Shape each piece into a ball and press your index finger through the center to make a hole and stretch it out to about 1.5 – 2 inches in diameter.
Preheat your oven to 425°F (218°C).
Time to Take a Bath:
Fill a large, wide pot with 2 quarts of water.
Bring the water to a boil, and whisk in the honey.
When the water and honey reach a rolling boil, reduce the heat enough so there isn’t bubbling as much (usually from a high to a medium).
Drop the formed bagels into the bath, you can boil more than 1 at a time, just make sure there is enough room to float around. The dough will most likely go to the bottom; however, will float to the surface quickly. If your bagel isn’t floating, nudge it with a utensil as it may have stuck to the bottom of your pan.
Cook the bagels for 1 minute of floating time on each side.
Move to a plate to prepare for baking.
After the Bath:
Brush an egg wash on top and around the sides of each bagel while still warm from the hot bath. This time the wash isn't just to look pretty so don't skip this step.
Sprinkle your favorite bagel topping (BoB likes an everything bagel) so the flavors stick to the egg wash. Press down lightly to adhere, if necessary.
Place your bagels onto a parchment paper, silicon mat lined baking sheet, or on top of a generous amount of corn meal. Ensure the bagels are at least 2-3 inches apart from each other as they will grow a little in the oven.
Bake for 20-25 minutes, rotating the pan halfway through. You want to ensure these achieve a nice browning, crunchier exterior crust. Just keep an eye on them and you’ll be fine.
Remove from the oven and allow bagels to cool on the baking sheets for 20 minutes, then transfer to a wire rack to cool completely.
Storing Extra Bagels:
Cover leftover bagels tightly and store at room temperature for a few days or in the refrigerator for up to 1 week.
More ideas? A variety of toppings can be added to the bagel before baking. Cover from top to bottom or sprinkle lightly - no right or wrong way!
Finely chopped, sautéed onions or finely chopped raw onions to the tops of the bagels. Use dehydrated onion flakes or packaged onion soup. Sprinkle with garlic salt, finely chopped fresh garlic or garlic flakes. Use ground caraway or whole caraway seeds. Sprinkle with red pepper flakes, adjusting the "heat" to your liking. Top with mixed fresh herbs, including parsley, chives and dill. Poppy, caraway, sesame and celery seeds can be used. Toasting nuts before using them. Walnuts, almonds, pecans or hazelnuts can be used on bagels as toppings. Sprinkle with rolled oats or a multigrain cereal.
Have fun using your imagination.