Staying with the breakfast theme for a bit longer…
Dairy, Egg, Soy, Sesame and Peanut/Tree Nut Free Bagels.
Crispy on the outside…chewy on the inside!
Bagels are another one of those packaged items found in the grocery store that tantalize my son Michael. (food allergies include: dairy, egg, sesame, peanut/tree nut, beef, fish, shellfish, mustard, lamb and raspberry.) Due to the allergy warning label, bagels are not a convenient breakfast or snack for our family to purchase.
It has been a few years since I last made Dairy, Egg, Soy, Sesame and Peanut/Tree Nut Free Bagels…September 15, 2007 to be exact. So you can imagine the excitement in our house this past weekend when I announced that bagels were on the menu for Sunday.
I discovered a bagel recipe to adapt in Canadian Living Cooks Step By Step Cookbook by Daphna Rabinovitch. I could not find the original recipe online. Below is my adapted version.
Dairy, Egg, Soy, Sesame and Peanut/Tree Nut Free Bagels
1 tsp granulated sugar
1 cup warm water
1 pkg or 1 tbsp of active dry yeast
Replacement for 2 eggs: 3 tbsp water
3 tbsp canola oil
2 tsp baking powder
Mix the above three ingredients together just before adding to the yeast mixture.
1 tbsp canola oil
3 1/2 cups unbleached all-purpose flour
2 tbsp granulated sugar
2 tsp kosher salt
16 cups water
2 tbsp granulated sugar
In a large bowl, dissolve the 1 tsp of sugar in the warm water.
Sprinkle with the yeast and let stand for 10 minutes or until frothy.
Whisk in the above mentioned egg replacement with the canola oil.
Using a wooden spoon, beat in 2 cups of the flour with the sugar and salt until smooth.
Gradually stir in the remaining flour until the dough is soft not sticky.
On a lightly floured surface, knead the dough for 8 to 10 minutes until smooth and elastic. (adding in more of the remaining flour to keep the dough from sticking.)
Roll the ball of dough in a bowl greased with canola oil, cover with plastic wrap and let rise in a warm draft-free place until it has doubled…approximately 1-1 1/2 hours.
Punch the dough down and knead on a lightly floured surface.
Divide the dough into 12 balls. Roll each ball into 12-inch ropes…cover with a tea towel when each has been made.
Overlap the ends of the rope by an inch…pinch to seal.
Place on a lightly floured baking sheet, cover with a tea towel and let rise for 15 minutes.
In a wide saucepan, when the water has come to a boil, add the sugar.
Carefully slip in 3-4 bagels at a time and cook at medium heat for a minute before turning and cooking a further minute on the other side.
With a slotted spoon, transfer bagels to a baking pan that has been covered in canola oil.
Baking the Bagels
Spritz the tops of the bagels with canola oil and bake at 400 F fir 20-25 minutes until the tops are a golden brown.
Let cool on cooling racks.
The boys loved them, Andy included…I think I will be needing to bake up another batch today…my bread machine ‘died’ yesterday!
Tip 1: Rolling out the dough into ropes is easier on the marble slab/counter without any extra dusting of flour…the stickiness of the dough also helps to seal the bagel together.
Tip 2: When rolling the dough into ropes…start in the middle and work your hands outwards…let the rope become thinner at the ends than in the middle…when you cross the thinner ends over and seal together they will make up a thicker portion of the bagel to match the thicker middle side. Hope that made sense! 🙂
Tip 3: Make sure when poaching the bagels, the water is not at a rolling boil as the bagels are more inclined to come apart. If they do…do not fret…place them on the oiled baking sheet and let them dry a bit, they will feel sticky and can be pressed back together/leaned up against one another to keep them in place.
Tip 4: Although this recipe may seem daunting…the ingredients are few, the steps are simple and the outcome is well worth the time and effort spent! 🙂
P.S. Do not worry if in your haste to make the bagels, you forget to knead the dough after punching it down…I did and the bagels still turned out delish
P.P.S. Also, do not worry if you add the sugar before the water comes to the boil…I did and all was well.
P.P.P.S. Making them again today…correcting all my ‘mess ups’. Today I let the dough rise closer to 2 hours as I had more time…yesterday, I probably only let the dough rise 1 hr 15 minutes.
The boys will be thrilled there are more bagels…Michael toasted a bagel for breakfast and packed the last two for his lunch for today.