This month Kitchen Challenge, organized by Lindsay of Love & Olive Oil, tackled the yeasty creation of bagels! This challenge wasn’t too daunting for me because I have made a few different kinds of bagels in the past, but I was excited to try out something new.
After my happy experience with Greek yogurt in pizza dough I thought to myself, why stop there? So I made Greek yogurt bagels complete with an everything bagel topping. Just like the pizza dough I was incredibly pleased with the outcome. They were the perfect texture, not dried out, and of course who can argue with an everything topping? I enjoyed eating them for breakfast smeared with peanut butter, for lunch as the bread of a sandwich and even made a pizza bagel for myself one night for dinner. Oh the versatility of bagels!
What should I add Greek yogurt to next? Pita bread? English muffins!?
In other news, 10 weeks from today I will be defending my dissertation and hopefully get to stamp “PhD” after my name! I am totally freaked out and nervous but excited at the same time. Now all I gotta do is wrap up lab work, finish at 100ish page novel on my research and find a job! Oh and be a bridesmaid in two weddings. I’m warning you, this blog might endure some pretty interesting recipes in the meantime. I’m thinking a long the lines of something related to the petri dish cookies and fat kid food.
Two years ago: Cosmic Brownies
GREEK YOGURT EVERYTHING BAGELS
Makes 8 bagels
2 cups bread flour
1-1/2 cup white whole wheat flour, divided
1 tsp salt
1 cup warm water
2-1/4 tsp active dry yeast
1-1/2 Tbsp sugar
1/2 cup plain Greek yogurt (I used 0% Chobani)
12 cups water
1 Tbsp baking soda
3 Tbsp Everything Bagel topping
- In a large bowl, whisk together flours (except for 1/2 cup) and salt. Set aside.
- In the bowl of a stand mixer, combine water, yeast and sugar. Whisk together slightly and allow to sit for 3-5 minutes or until slightly foamy.
- Add the Greek yogurt and mix using a dough hook, then begin to slowly add the flour mixture. Mix for 5 minutes or until smooth, alternating between slow and medium speeds as you add flour. Mix until the dough is no longer sticky. After 5 minutes, if the dough is sticky incorporate 1-2 tablespoons of flour at a time.
- Form the dough into a ball and place in a lightly greased large bowl. Cover and allow the dough to double in size, around 1 hour.
- Remove the dough and punch it down. Divide into equal pieces. A digital scale is very helpful, but if you don’t have one just eye out 8 even pieces of dough. Press your finger through the middle of the ball, and form into a bagel shape. They will rise some more, so if you want a hole, make it bigger than the size of a quarter. Repeat with the the rest of the dough. Place on a lightly greased surface and let rest until risen but not doubled, 20 to 30 minutes.
- Preheat the oven to 500 degrees with the racks placed on the middle shelves. Bring 12 cups of water to a boil then add the baking soda. Line a baking sheet with parchment paper, sprinkle with cornmeal and set aside.
- In batches, boil the bagels for around 1 minutes per side. Remove from water and place on prepared baking pan. As soon as the bagels come out of the water, top them with the Everything Bagel topping.
- Bake for approximately 5 minutes, then rotate the pans, switching shelves and giving the pans a 180-degree rotation. After the rotation, lower the oven setting to 450 degrees and continue baking for about 5 minutes, or until the bagels turn light golden brown.
Source: Adapted from Lemon Sugar.