
Punching organic bagel dough and cutting into pieces. |
Cutting organic bagel dough into the 16 equal pieces. |
Bagels after they have been formed from the dough before they rose for the extra 20 minutes. |
Getting ready to boil the organic bagels. |
Organic bagels boiling |
Bagels that have been boiled |
Bagels with fresh garlic |
Finished bagels- Yum |
Organic bagel ingredients:
4 cups of organic flour
1 package of organic yeast (Rapunzel Rize Organic Active Dry Yeast)
1 cup water (105-115)
4 Tbsp organic sugar (Private Selection Organic Cane Sugar)
2 Tbsp organic olive oil
1 1/2 tsp sea salt
2 Quarts of water
1 Organic egg yolk
Dissolve the yeast in 1 cup of warm water.
In large bowl, combine organic flour, 2 Tbsp organic sugar, organic oil, sea salt and organic eggs. Mix until smooth.
Turn dough onto floured surface and knead for about 5 minutes. (Want it to be elastic, not sticky). Place the dough ball into a oiled bowl and cover with dish towel. Let rise until doubled in size about 45 min to 1 hour.
Punch down dough and cut into 16 equal pieces. Roll each piece into a smooth ball and insert a finger in the middle to make the bagel hole. *NOTE- make sure the bagel hole is larger than you might think because as the dough rises the hole gets smaller. Cover the bagels and let rise for about 20-25 minutes.
Heat 2 quarts of water in large pot or Dutch oven. Boil the bagels 4 at a time (more or less depending on the size of your pan. You do not want them to touch.) Repeat for all the bagels. Lay them onto a towel to drain.
Place the boiled bagels onto a greased cookie sheet and brush with the beaten organic egg yolk. You can also add seasonings at this point if you'd like. *NOTE-Fresh garlic and fresh onion toppings came out much nicer then the dried versions we tried.
Bake at 375 for approx 30 min until brown.
NOTE- bake on the middle rack- too low and the bottoms burn and too high and the tops scorch.
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