Cornmeal Bagels Recipes

NEW YORK BAGEL RECIPE

Steps:

• Place the cool water in a large bowl and stir in 1 tablespoon of honey.
• Sprinkle the yeast on top and allow it to dissolve. (After about 5 to 10 minutes, the mixture should start to look foamy.)
• Stir in the flour, mixing until a stiff, shaggy dough forms.
• Add the salt, and knead the dough until it gathers into a ball and becomes smooth and elastic.
• Continue kneading the dough until it passes the windowpane test** (about 15 to 20 minutes).
• Divide the dough into 8 equal portions, rolling each one into a smooth ball. (Cover the dough as you're working so it doesn't dry out.)
• Place each ball of dough on a parchment-lined baking sheet that's been generously dusted with cornmeal, cover, and allow to rest for 5 minutes.
• Using a thumb or finger, poke a hole into the center of each ball of dough, then stretch the hole wider to form the bagel shape.
• Place the shaped bagels back onto cornmeal-dusted, parchment-lined baking sheets, tent with lightly greased foil, and refrigerate for 12 to 18 hours.
• Preheat the oven to 450 degrees F, bring the water to a rapid boil, and add the remaining honey and the baking soda (the water will foam up briefly).
• Gently place the bagels in the hot water, allowing them to boil for 20 seconds on each side.
• Carefully remove the bagels from the hot water with a spider or slotted spoon, allowing them to drain on a wire rack.
• Transfer the bagels to a baking sheet that's been lined with lightly greased parchment paper.
• Brush them lightly with egg wash and sprinkle on toppings (if using), then bake until golden brown and blistered (approximately 12 to 18 minutes).

CORNMEAL BAGELS

Steps:

• Whisk together 1 cup bread flour, cornmeal, yeast, 2 tablespoons sugar, and salt in the bowl of a stand mixer.
• Heat water to warm (120° to 130°F) and add it and the oil to flour mixture. Stir to combine. Add egg and stir to combine.
• Blend on medium speed using the flat beater for 3 minutes. Switch flat beater to dough hook and turn mixer to the manufacturer's recommended speed when using a dough hook.
• Whisk together remaining flours and gradually add enough to make a soft dough and the dough "cleans" the sides of the bowl. Knead with dough hook for 4 minutes.
• Hand knead dough a few times until smooth. Place in a greased bowl, turning to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
• Heat oven to 375°F. Line rimmed baking sheets with parchment paper.
• Bring a large pot of water 3-inches deep to a low boil (or fast simmer) and add 1 tablespoon of sugar for every quart of water.
• Punch down dough and divide it into 12 equal pieces.
• Shape each piece into a smooth ball. Use a finger to punch a hole in the center. Gently pull dough to make a 1- to 2-inch hole.
• Place a few bagels at a time in the boiling water (bottom side up works best). Turn bagels over after 45 seconds. Boil for another 45 seconds then remove bagels from water using a slotted spoon and place them on a wire rack to drain for a few minutes.
• Place drained bagels on baking sheets.
• If you want to top the bagels with seeds, brush tops with beaten egg white and sprinkle the seeds on top.
• Bake bagels until golden brown, about 20 to 25 minutes. Rotate sheets half way through baking for even browning.
• Transfer bagels to a wire rack to cool completely.

HOMEMADE BAGELS RECIPE

Steps:

• Whisk the warm water and yeast together in the bowl of your stand mixer fitted with a dough hook attachment. Cover and allow to sit for 5 minutes.
• Add the flour, brown sugar, and salt. Beat on low speed for 2 minutes. The dough is very stiff and will look somewhat dry.
• Turn the dough out onto a lightly floured surface. With lightly floured hands, knead the dough for 4-5 minutes. The dough is too heavy for the mixer to knead it!
• Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise at room temperature for 60-90 minutes or until double in size.
• Line two large baking sheets with parchment paper or silicone baking mats.
• When the dough is ready, punch it down to release any air bubbles. Divide the dough into 8 equal pieces. (Just eyeball it- doesn't need to be perfect!) Shape each piece into a ball. Press your index finger through the center of each ball to make a hole about 1.5 - 2 inches in diameter. Watch video above for a visual. Loosely cover the shaped bagels with kitchen towel and rest for a few minutes as you prepare the water bath.
• Preheat oven to 425°F (218°C).
• Fill a large, wide pot with 2 quarts of water. Whisk in the honey. Bring water to a boil, then reduce heat to medium-high. Drop bagels in, 2-4 at a time, making sure they have enough room to float around. Cook the bagels for 1 minute on each side.
• Using a pastry brush, brush the egg wash on top and around the sides of each bagel. Place 4 bagels onto each lined baking sheet. Bake for 20-25 minutes, rotating the pan halfway through. You want the bagels to be a dark golden brown. 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.
• Slice, toast, top, whatever you want! Cover leftover bagels tightly and store at room temperature for a few days or in the refrigerator for up to 1 week.

JALAPENO CHEDDAR CHEESE BAGELS

Steps:

• In a large bowl or the bowl of a stand mixer fitted with the kneading hook, combine the lukewarm water, yeast and sugar. Let stand 5 minutes. Add the salt, cornmeal and 2 cups of the all purpose flour. Mix to combine. Add another cup of flour and mix in well. Begin adding the last cup of flour in small increments, mixing well between additions and adding flour only until the dough wraps around the kneading hook and cleans the bowl. *You may not need all of the last cup OR you may need a bit more that the last cup. Use as much flour as you need to get a moist, smooth dough that cleans the bowl.
• Remove the dough to a lightly floured work surface. Knead in the jalapeno pepper and 1/3 cup of cheddar cheese. *Take your time doing this. A lot will fall out as you knead. Just scoop it up and place on top and keep kneading. Knead until the cheese and jalapeno are evenly distributed in the dough.
• Place dough into a greased bowl, cover with plastic wrap and let rise until doubled, about 45 minutes - 1 hour.
• Prepare a large baking sheet with a sheet of parchment paper and sprinkle the parchment with a bit of cornmeal. Set aside.
• Remove dough to a lightly floured work surface and gently deflate. Divide dough into 8 equal-sized pieces. *I like to weigh the whole dough ball first, then divide by 8 to get the weight I need for each piece. In my case, that was about 119g per piece. I weigh each piece out so they are all the exact same size.
• Form the 8 dough pieces into balls, then using your fingers, poke a hole in the middle and stretch the hole gently, into a bagel shape. Place shaped bagels on the prepared baking sheet.
• Cover the bagels with a clean tea towel and let rise for 30 minutes.
• Meanwhile, bring a large pot of water to a boil and preheat oven to 400F (not convection bake).
• When bagels are ready, add baking soda to boiling water. Gently re-stretch the hole in the bagels, to make sure the bagel hole doesn't close in when boiled. Add 2 or 3 bagels to the boiling water and boil 1 minute per side (2 minutes total), then remove to the same baking sheet. Repeat with remaining bagels until all have been boiled. Brush top of bagels with eggs wash, then sprinkle with shredded cheddar cheese.
• Bake in preheated 400F oven for about 22-23 minutes. Check at 20 minutes and cover top loosely with a sheet of aluminum foil for the last few minutes of baking, if they are at risk of over-browning. Remove from oven and transfer the bagels to a cooling rack to cool completely.
• Bagels will keep well a couple of days at room temperature or a few days more if kept in the fridge. They also freeze beautifully.

HOMEMADE BAGELS

Steps:

• Combine the water, yeast, and 3 tablespoons of the sugar in the bowl of an upright mixer fitted with a dough hook. Stir and let stand until foamy, about 5 minutes. Gradually add 4 cups of the flour and the salt, and mix until the mixture comes together.
• Add 1 to 1 1/2 cups additional flour 1/2 cup at a time to make a stiff dough, either stirring with the wooden spoon or working with your hands. Turn out onto a lightly floured surface and knead until smooth and no longer sticky, about 5 minutes, adding just as much flour as needed. (Dough should be heavier and stiffer than regular yeast bread dough.)
• Grease a large bowl with 1 teaspoon of the oil. Place the dough in the bowl, turning to coat. Cover and let rise in a warm, draft-free spot until almost doubled, about 1 hour.
• Grease a baking sheet with the remaining teaspoon of oil.
• Remove the dough from the bowl and punch it down. Divide into 12 equal pieces, about 2 to 3 ounces each, measuring about 4 inches across. Form each piece of dough into a ball. Roll each ball into a 4 to 6-inch log. Join the ends and place fingers through the hole and roll the ends together. Repeat with the remaining dough. Place on the prepared baking sheet, cover with a clean cloth, and let rest until risen but not doubled in a draft-free spot, 20 to 30 minutes.
• Preheat the oven to 400 degrees F.
• Sprinkle the cornmeal on another baking sheet.
• In a large, heavy pot, bring 12 cups of water and the remaining tablespoon of sugar to a boil. In batches, add the bagels to the water and boil, turning, for 30 seconds to 1 minute. Dip the bagel tops in desired toppings. Flip bagels onto the prepared sheet pan. Bake for 5 minutes, turn over and cook for another 30 to 35 minutes.
• Remove from the oven and let cool on a wire rack.

CORNMEAL PANCAKES

Steps:

• Combine the first five ingredients. In another bowl, whisk eggs, milk and oil; stir into dry ingredients just until moistened. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle. Turn when bubbles on top begin to pop; cook until second side is golden brown. Serve with syrup.

SAN FRANCISCO STYLE BAGELS

Steps:

• Combine half the flour, yeast, and warm water in the bowl of a stand mixer. Cover and set aside at room temperature until doubled in size, about 30 minutes.
• Stir in 1 1/2 teaspoons salt and the other half of the flour into the flour-water mixture. Knead with the dough hook of the stand mixer until it forms into a smooth, elastic ball that pulls away from the sides, about 10 minutes.
• Flour your hands, remove the dough and gently form it into a ball. Place back in the bowl, cover and let rise in a warm place until doubled in size, about 1 hour 15 minutes.
• Divide dough into 8 equally-sized pieces, about 3 ounces each. Form each piece into a ball and poke a hole in the center, stretching to create an open and even-sized hole. Place on a floured surface, sprinkle with additional flour, cover with plastic, and let rest for 30 minutes.
• Preheat oven to 400 degrees F (200 degrees C). Sprinkle a baking sheet with cornmeal.
• Bring 4 cups water, 1 tablespoon salt, and 2 teaspoons honey to a boil in a wide, deep pan. Working in batches, boil 2 to 3 bagels for 2 minutes per side. Transfer to a wire rack to drain.
• Place bagels on the prepared baking sheet. Brush with beaten egg and sprinkle with sesame seeds. Bake in the preheated oven until golden and cooked inside, 25 to 30 minutes.

CORNMEAL BAGELS

Steps:

• In large mixer bowl, combine 1 cup flour, cornmeal, yeast, 2 tablespoons sugar and salt: mix well.
• Add very warm water (120-130°) and oil to flour mixture.
• Add egg.
• Blend at low speed until moistened: beat 3 minutes at medium speed.
• By hand, gradually stir in enough remaining flour to make a soft dough.
• Knead on floured surface until smooth and elastic, 3 to 5 minutes.
• Place in greased bowl, turning to grease top.
• Cover and let rise in warm place until doubled, about 1 hour (30 minutes for quick rise yeast).
• Punch down dough.
• Divide into 4 parts.
• Divide each part into 3 pieces.
• On lightly floured surface, shape each piece into a smooth ball.
• Punch a hole in the center with a finder.
• Pull dough gently to make a 1 to 2-inch hole.
• Heat 2 quarts of water and 2 tablespoons sugar to boiling.
• Place a few bagels at a time in boiling water.
• Simmer 3 minutes, turning once. Remove with slotted spoon.
• Place on greased cookie sheet.
• Brush tops with 1 egg white, slightly beaten: sprinkle with poppy or sesame seeds.
• Preheat oven to 375°F degrees.
• Bake at 375° for 20 to 25 minutes until golden brown.
• Remove from cookie sheets: cool.