Recipe by Jordan Anderson
Whether for breakfast, lunch, or those snacks in between, you can never go wrong with Bagels! You can eat it as it is or partner it with your favorite choco-almond or cream cheese spread. It’s best to partner it with a cup of coffee too! Enjoy!
- 1 cup warm water
- 1 ½ t active dry yeast (or ½ packet)
- 1 tbsp sugar
- 1/2 tbsp salt
- 1 tsp onion powder
- 2 1/2 cups flour
- ¼ cup baking soda
- water for boiling
- 1-2 tsp dried minced onion
- 1 tbsp dried minced onions
- 1 tbsp garlic flakes
- 2 tsp poppy seeds
- 2 tsp sesame seeds
- Combine the warm water, yeast and sugar and let stand for 5 mins. or until foamy.
- Combine remaining ingredients except the minced onion, then add to the water mixture.
- Mix and adjust flour or water if needed to make a dough that is just slightly sticky.
- Knead the dough until it “pushes back”, 5-10 minutes.
- Put the dough in a bowl at least double its size and top with a wet cloth.
- Let the dough rise for about an hour until it has doubled in size.
- About an hour, punch down the dough and divide it into 6 pieces. Form each into a ball and poke your thumb through the center to make a bagel shape.
- Set the bagels in a warm place to rise for about 15 minutes.
- Line a baking sheet with parchment or spray with non-stick spray.
- Add the baking soda and enough water to a tall frying pan or saucepan that is deep enough to float the bagels.
- Bring to a boil.
- Set the bagels in the boiling water, 2-3 at a time and boil for 1-2 minutes on each side.
- Remove the bagels with a slotted spoon, drain them on a towel, and place them on the prepared baking sheet.
- Sprinkle with topping.
- Bake oh high for 15-20 minutes until golden and cooked through.
- Allow to cool at least 5 minutes before serving.