Hello friends! Sorry for my long absence! I hope everyone is doing ok on this third week of quarantine. I’ve been laid off (along with thousands of other hospitality workers) temporarily. My boyfriend is still working (half of the time from home), and we’ve got plenty of supplies and food to last us until this whole thing is over. I’ve cleaned and organized so many things in my house already, it’s time to start baking again. I wanted to start sharing recipes on here that not only would give you something to do while being stuck at home, but also could be very helpful since grocery stores have been sold out of so many of our usual items. Bread being one thing that is often sold out! Over the next couple weeks I’ll do my best to share recipes that only contain ingredients that aren’t sold out, are useful snacks while in quarantine, and are scaled down for a few people to consume because I know most of us are not throwing get together’s at this time.

One thing I haven’t been able to get at my local grocery is fresh bread. The whole isle seems to be empty every time I’m shopping. And of course it’s those times that I crave a BAGEL of all things is when I can’t find them. Luckily enough, they are quite easy to make at home. This recipe calls for whole wheat and bread flour. I really like flavor and texture of whole wheat for this recipe, however if you can only find all purpose flour at the store, that’ll do just fine. Just make sure the amount of flour stays the same.

Everything Bagels

Yield 6 bagels

Everything Bagels

Yield 6

Whole wheat flour 8 oz.

Bread flour 8 oz.

Brown sugar 1 T

Yeast instant dry ¾ tsp

Salt 1 tsp

Warm water 9 oz.

Directions:

Place flour, brown sugar, and salt in the bowl of a stand mixer fitted with a dough hook. Sprinkle yeast over warm water in a separate bowl and let it froth up for a few minutes. Add water/yeast mixture to the stand mixer and mix on medium speed until dough forms together. This is a dry dough so it will seem like the dough it too dry to come together, but it will. If you want to add 1 tsp of water to help it along that’s ok. Once the dough has formed into a ball remove it and place it a greased bowl. Cover with plastic and let it proof for 1 hour.

Divide dough into 6 equal pieces using a knife or a bench scraper. Roll each piece into a ball. Flatten the ball out with your hands and poke a hole with your finger in the center of each piece. Stretch the dough out so the center is about 2 inches. Place bagels in the refrigerator for about 1 hour or up to 24 hours.

Boil water in a large pot with ¼ cup of brown sugar. Preheat oven to 450 degrees F. Drop each bagel into boiling water and boil for about 1 minute on each side. Remove and place in a sheet tray lined with parchment paper. After each bagel has been boiled, brush egg white over the top of each bagel and sprinkle with everything but the bagel seasoning.

Bake for 14-15 minutes. It should be golden brown all over. These bagels should be stored in an airtight container. Enjoy!