Winston Style Bagel Recipes

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REAL HOMEMADE BAGELS



Real Homemade Bagels image

A recipe for that authentic bagel flavor and texture.

Provided by PLAWHON

Categories     Bread     Yeast Bread Recipes     Bagel Recipes

Time 3h20m

Yield 6

Number Of Ingredients 12

1 ¼ cups water
4 ½ cups bread flour
3 tablespoons white sugar
1 teaspoon salt
2 tablespoons vegetable oil
1 tablespoon instant yeast
4 quarts water
1 cup honey
2 tablespoons poppy seeds
2 tablespoons sesame seeds
2 tablespoons dried onion flakes
1 tablespoon coarse salt

Steps:

  • Combine 1 1/4 cup water, flour, sugar, 1 teaspoon salt, vegetable oil, and yeast in the mixing bowl of a stand mixer. Mix on low speed using the dough hook until well-developed, about 8 minutes. To ensure the gluten has developed fully, cut off a walnut-sized piece of dough. Flour your fingers, and then stretch the dough: if it tears immediately, the dough needs more kneading. Fully developed dough should form a thin translucent "windowpane."
  • Transfer the dough to a lightly oiled bowl, cover it with plastic wrap and a kitchen towel, and let rise for 2 hours.
  • Punch the dough down, place it on a lightly floured work surface, and use a knife or dough scraper to divide the dough into 6 pieces (or more, for smaller bagels). Roll each piece of dough into a sausage shape about 6 inches long. Join the ends to form a circle. Repeat with the remaining dough, and let the bagels rest for 15 minutes.
  • Preheat oven to 475 degrees F (245 degrees C). Line a baking sheet with parchment paper. Arrange small plates with poppy seeds, sesame seeds, and onion flakes next to the baking sheet.
  • Bring 4 quarts water to a boil in a large pot. Add honey, if desired (see Editor's Note). Boil the bagels, three at a time, until they rise to the surface of the pot, about 1 minute per side. Remove the bagels with a slotted spoon and place them on the parchment-lined baking sheet.
  • Dip the tops of the wet bagels into the toppings and arrange them, seeds up, on the baking sheet. Sprinkle with coarse salt, if desired. Bake in the preheated oven until the bagels begin to brown, 15 to 20 minutes.

Nutrition Facts : Calories 278.2 calories, Carbohydrate 55.9 g, Fat 7.4 g, Fiber 1.3 g, Protein 2.1 g, SaturatedFat 1.1 g, Sodium 1372.4 mg, Sugar 53.5 g

WINSTON (STYLE) BAGEL



Winston (Style) Bagel image

If you have spent a late night at SIU Carbondale, you have probably paid a visit to Winston the Bagel Man. He is a fabulous fellow with a bagel cart who grills up (YES, GRILLS UP) the most wonderful bagel creations you can imagine. This is my humble version of his masterpiece. . .it's not as good as the original but it is a tribute to Winston and my college years joyfully spent.

Provided by januarybride

Categories     Low Protein

Time 7m

Yield 2 bagel halves, 2 serving(s)

Number Of Ingredients 10

1 bagel (plain Lender's are the best for this)
1 1/2 teaspoons butter
1 1/2 ounces cream cheese
20 raisins
1 teaspoon sunflower seeds (lovingly referred to as "seeds")
2 big slice Granny Smith apples
4 thin slices cucumbers (may take3 per bagel to cover it completely)
cinnamon
1/4 cup mixed sprouts
bacon bits

Steps:

  • Split your bagel in half and grill (or toast in the toaster if you must) til warm and light brown.
  • Slather each side with a little butter, then cream cheese, then 10 raisins on each bagel, then sunflower seeds. Top cucumber, sprouts, bacon bits, then apple and sprinkle some cinnamon on top.
  • As an adult, I now eat my bagel open faced, however the original is served sandwich style.
  • NOTE: In true Winston fashion, I must tell you that he would make your bagel with any combo of ingredients you wished. Sometimes I added bacon bits and sweet onion to my combo above. . .depended on how many drinks I had that night LOL. He also offers garlic powder, but that never fit with my chosen combo.

Nutrition Facts : Calories 464.4, Fat 12.7, SaturatedFat 6.4, Cholesterol 31, Sodium 387.3, Carbohydrate 83.5, Fiber 7.6, Sugar 36.2, Protein 12.2

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