Random Facts:
Doughnuts are deep fried and sweet while bagels are made from a heavy wheat dough and are baked. However, these two pastries do look the same due to the hole in the middle. The reason why bagels have a hole is to allow it to cook faster since there’s greater surface area for the volume of dough.
The word “bagel” is derived from the German word “bougel,” meaning “bracelet,” by way of the Yiddish “beygl”—so while innovative bakers can let their imaginations run wild when it comes to flavors, the shape isn’t negotiable. “Round with a hole” is an integral part of a bagel’s identity.
In June 2008, Canadian-born astronaut Gregory Chamitoff blasted off on a voyage to the International Space Station with 18 sesame bagels as part of his personal cargo allowance. The bagels came from his cousin’s bakery in Montreal—which means there’s still a chance for someone to bring the first New York-style bagels into space. Get on it, astronauts!
Bucket of Bread Bagels
Equipment
- 1 Already made Bucket of Bread brand dough Your choice on what kind! Everything bagels go well with Seven Grains!
- 1 Favorite bottle of seasoning Everything bagels are great!
- 1 Baking sheet
- 1 Sheet parchment paper, non-stick foil, silicone mat, or a sprinkle of cornmeal Lines your cooking sheet to prevent sticking.
Materials
- 1 egg Egg wash 1 egg beaten with 1 Tablespoon water
- 2 Quarts Water
- 1/2 Cup Honey
Instructions
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 1½– 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).
- Form and drop them 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.
- Boil 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 topping so the flavors stick to the egg wash. Press down lightly to adhere, if necessary.
- Place 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.
Baking:
- 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.
- Serve fresh!
Find more recipes with Bucket of Bread!
