Archive of ‘Bagels’ category

Jalapeño Cheddar Bagels

Do you enjoy bagels? We sure do, in our home.  I love eating them AND making them, especially when they come out tasting as good as these homemade Jalapeño Cheddar Bagels!Jalapeño Cheddar Bagels / The Grateful Girl Cooks!
I’ve made several types of bagels in the past, like New York Style Blueberry, Cinnamon Crunch, Cranberry-Orange, Gingerbread, and Everything bagels.  This time around, I decided to try my hand at making Jalapeño Cheddar bagels! YUM.

When I made these, I did not document in photos the “how-to’s”, but if you wish to see how they are made, check out my step by step pics/tutorial for my New York Style Blueberry Bagels, to give you a good idea of the overall process.

Jalapeño Cheddar Bagels / The Grateful Girl Cooks!
The bagel dough is mixed, then rises, then is divided into balls of dough, formed into bagel shapes, boiled, and then baked until done, which results in a nice looking, chewy bagel, just the way a “good” bagel should be.  The addition of finely chopped jalapeños and cheddar cheese give this variety of bagel wonderful flavor… add a dollop of cream cheese, and you’ve got yourself a bakery shop style bagel that can’t be beat! They are sooooo good! Here ya go…would you like one? I made extra!!!

Jalapeño Cheddar Bagels / The Grateful Girl Cooks!
Golden brown on the outside, chewy on the inside…. YES, PLEASE!

Jalapeño Cheddar Bagels / The Grateful Girl Cooks!

If you have a little time on your hands (since the dough has to rise for a while), this recipe is an economical way to make 8 great quality, delicious homemade bagels without ever having to leave your own home! Hope you will consider giving this recipe a try. You won’t regret it!

Jalapeño Cheddar Bagels / The Grateful Girl Cooks!Recipe Source: My version of New York Blueberry bagels, with slight tweaks for the different ingredients (jalapeños and cheddar)

Jalapeño Cheddar Bagels
 
Prep time
Cook time
Total time
 
As Prepared By:
Serves: 8 bagels
Ingredients
  • 1 pkg. (envelope) active dry yeast
  • 2 Tablespoons granulated sugar
  • 1¼ cups warm water, divided
  • 3½ cups all-purpose flour
  • 1½ teaspoons salt
  • 3 medium jalapeño peppers, de-seeded and diced
  • 4 ounces sharp cheddar cheese, grated, divided
Directions
  1. In a small bowl, dissolve yeast and sugar in ½ cup of warm water. Let rest for 5 minutes. Little bubbles should form on the surface after 5 minutes, indicating the yeast is "alive".
  2. In large bowl or the bowl from a stand mixer, mix together salt and flour - making a "well" in the center of flour. Add yeast mixture and additional water to the flour. Gently fold in diced jalapeños and ¾ of the grated cheddar cheese.
  3. Knead (either by hand or by using the dough hook on your stand mixer) until dough becomes soft and elastic (this could take approx. 5 + minutes).
  4. Cover the dough bowl with a dishtowel, set bowl in a warm place and let dough rise, until doubled in size (about 1-1½ hours). Turn risen dough out onto lightly floured surface (dust dough with flour so it is easier to work with).
  5. Divide dough into 8 balls (shape and pull the edges of dough to the underside of the ball for a smoother ball). With floured hands, take both of your thumbs and press into the center of each ball, forming a hole. Stretch hole to form a bagel shape (can pick up the bagel dough and enlarge the hole from the bottom). Once bagels have been formed, set aside; let dough rest for 30 minutes.
  6. While bagel dough is resting, preheat your oven to 425 degrees AND bring a large stock pot ¾ full of water to a rolling boil.
  7. Place bagels 2-3 at a time in boiling water for 3-4 minutes, flipping them over halfway through cooking time (make sure they have floated to the top of the pan). Remove the bagels from water (I use 2 chopsticks), and place on an ungreased baking sheet. Repeat process with remaining bagels.
  8. Bake in a 425 degree oven for 10 minutes. Sprinkle remaining cheddar cheese on top of bagels, then continue baking for another 10 minutes or until you see they are golden brown on top (mine usually take a bit longer...just keep an eye on them). When done, remove from oven... and ENJOY!

Here’s one more to pin on your Pinterest boards!Jalapeño Cheddar Bagels / The Grateful Girl Cooks!

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Ham, Egg & Cheese Bagel Breakfast Sandwich

I stared and stared at a bagel calling to me this morning from it’s shelf in our pantry. It looked so forlorn just sitting there, so I decided to turn it into something beautiful. I “morphed” it into a delicious Ham, Egg & Cheese Bagel Breakfast Sandwich (try saying that in one mouthful)!Ham, Egg & Cheese Bagel Breakfast Sandwich / The Grateful Girl Cooks!
Being the nice wife that I am (*cough, cough), I asked my husband if he wanted to have one also, since there were actually 2 bagels left in the bag. Of course he said yes (he hardly ever turns down food), so off into the kitchen I went to play… I mean cook us breakfast! Guess what? It tasted fantastic!

Less than 10 minutes later, we were chowing down on these hearty breakfast sandwiches… delicious and filling! And truthfully, they were so easy to make! Here’s what you need to do:

Split bagel in half. Lightly butter both sides. Place on wire rack under oven broiler (about 5-6 inches away from heating element) and broil, only until they are light golden brown.

Ham, Egg & Cheese Bagel Breakfast Sandwich / The Grateful Girl Cooks!

Ham, Egg & Cheese Bagel Breakfast Sandwich / The Grateful Girl Cooks!

Once you take them out, place sliced cheddar cheese on one half of the bagel (while bagel is still hot). Put on enough thin slices of cheese to cover.

Ham, Egg & Cheese Bagel Breakfast Sandwiches / The Grateful Girl Cooks!

In a skillet, fry one egg (per sandwich) however you like them cooked (over medium, over easy or hard). Salt and pepper egg, to taste.

Ham, Egg & Cheese Bagel Breakfast Sandwich / The Grateful Girl Cooks!

When egg is done, place it on top of the cheese half.  Place a thin slice of deli ham onto the other half, folding the ham to make it cover bagel.  Place the bagel halves back into the oven under the broiler (about 5-6 inches away from broiler). Re-heat only until cheese begins to melt, and sandwich is re-heated.

Ham, Egg & Cheese Bagel Breakfast Sandwich / The Grateful Girl Cooks!

Remove bagel halves from oven. Place the half bagel with the ham on top of the other half. Ta-Da!  Your breakfast sandwich is now ready to devour!

Ham, Egg & Cheese Bagel Breakfast Sandwich / The Grateful Girl Cooks!

I cut mine in half, just so I could show you the inside of the sandwich in all of it’s glorious “bagely-eggy-cheesy-hammy” goodness!

Ham, Egg & Cheese Bagel Breakfast Sandwich / The Grateful Girl Cooks!

This breakfast sandwich was so good… don’t think I will be eating lunch, because it was pretty filling!  Hope you’ll consider making these for your family.  My hunch is that these would be great made up, then frozen (wrapped very tightly). It would be fantastic to have some of these breakfast sandwiches around for a quick re-heating in a microwave on a busy morning!

Have a fantastic day!  Try to find time (in this crazy, busy day) to stop pedaling for just a minute and recharge your soul (and body!). I am always glad for those stolen moments of rest.

Ham, Egg & Cheese Bagel Breakfast Sandwich / The Grateful Girl Cooks!

Recipe Source: My hungry brain.

Ham, Egg & Cheese Bagel Breakfast Sandwich
 
Prep time
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Take that store bought bagel and morph it into a delicious and filling breakfast sandwich, with egg, ham & cheese!
As Prepared By:
Recipe type: Breakfast Sandwich
Serves: 1 sandwich
Ingredients
  • INGREDIENTS FOR ONE SANDWICH:
  • 1 bagel (I used an "Everything" bagel)
  • Butter (enough to spread on bagel for broiling)
  • Cheddar cheese slices (cut into enough pieces to cover bagel)
  • 1 thin slice deli ham
  • 1 egg, fried the way you like it!
  • Salt and pepper, to taste (for egg)
Directions
  1. Slice bagel in half. Lightly butter bagel. Place bagel halves (on a rack) under oven broiler until golden brown. Remove.
  2. Place cheddar cheese on top of one half of the bagel (enough to cover)
  3. Fold slice of ham and place on other half of bagel, to cover.
  4. Fry one egg (however your like it). Salt and pepper egg to taste. Remove from skillet and place on top of cheddar cheese.
  5. Place both halves back under oven broiler again to heat it all back up and slightly melt the cheese. Remove from oven, put the two halves together... and enjoy!

 

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Cinnamon Crunch Bagels

Well, I tried a new bagel recipe this past weekend… Cinnamon Crunch Bagels! Oh my goodness – they were absolutely delicious!!!Cinnamon Crunch Bagels / The Grateful Girl Cooks!
I like to order Cinnamon Crunch Bagels (my favorite!) at Panera Bread, and love the cinnamon-sugar coating on top of the bagels that crisps up as they bake, AND the cinnamon flavor that permeates the bread dough. Then I found this recipe on Pinterest and decided to make my own! I’m so glad I tried this recipe… these “cinnamon-y” bagels are amazing!

I enjoy making bagels. They’re easy to prepare, and this recipe make a dozen! I’ve already made New York Style Blueberry Bagels, Gingerbread Bagels, Cranberry Orange Bagels, Everything Bagels, and Jalapeno Cheese Bagels, so I was excited to try a new variety. And, wow.. these were so good! Basically the process is: dough is mixed, rises, bagels formed, boiled, then baked, and the result is a chewy New York style bagel, for the fraction of the cost of buying them.  Here’s how you make them:

Yeast, warm water and brown sugar is added to the bowl of a stand mixer, and rests for 10 minutes to activate the yeast. Once yeast is bubbly, cinnamon, salt and flour are added.

Cinnamon Crunch Bagels / The Grateful Girl Cooks!

The dough is kneaded (with a dough hook) on low, and additional flour is added slowly. Dough is kneaded for approximately 10 minutes, until it forms a smooth, slightly elastic ball of dough. The dough ball is then placed in a large, greased bowl and turned over to make sure all sides are lightly coated (so it won’t dry out). Bowl with dough is covered and left in a warm place to rise for an hour, or until the dough has doubled in size.

Cinnamon Crunch Bagels / The Grateful Girl Cooks!

While dough is rising, mix ingredients for the cinnamon sugar topping and set aside. Easy.

Cinnamon Crunch Bagels / The Grateful Girl Cooks!

Once the dough has doubled in size, it’s ready to go…

Cinnamon Crunch Bagels / The Grateful Girl Cooks!

Give the dough a good punch with your fist, which helps “deflate” the dough. “BOOM”.

Cinnamon Crunch Bagels / The Grateful Girl Cooks!

Divide the dough into 12 equal sized dough balls. Smooth the dough by pulling the edges (with your hands) toward the bottom of the dough ball for a more rounded, uniform appearance on top. Place the 12 dough balls on a lightly floured work surface (seam down).

Cinnamon Crunch Bagels / The Grateful Girl Cooks!

One at a time, use your thumb to make a hole in the center of the dough ball. Open the hole up through the bottom of the dough, and slightly pull on the dough to expand the hole a bit. Repeat process for all 12 bagels. By the way… see all the little specks of cinnamon in dough?

Cinnamon Crunch Bagels / The Grateful Girl Cooks!

Here they are after all the holes have been formed, so you can see what they will look like. Let the formed bagel dough rest for 10 minutes. **While they are resting, bring a large pan of water to a full boil (this recipe has you add a Tablespoon of brown sugar to the water).

Cinnamon Crunch Bagels / The Grateful Girl Cooks!

Once the water in pan is boiling, add 2-3 bagels at a time. Boil for 45 seconds, then flip them to the other side and boil other side for additional 45 seconds. I use 2 chopsticks to flip them (one in the middle of hole and one on the outside). Once done, remove bagels with a slotted spoon (to drain), and place on a paper towel to absorb water. Then place bagels seam side down onto a greased baking sheet. Repeat process until all are boiled and on baking sheet.

Cinnamon Crunch Bagels / The Grateful Girl Cooks!

Here are the bagels on the greased baking sheet after boiling. Not too glamorous, right?

Cinnamon Crunch Bagels / The Grateful Girl Cooks!

Now grab the topping mixture and evenly sprinkle it over the tops of the bagels. It’s a bit messy, because topping will fall onto the baking sheet, but just keep going. Use all the topping mixture!

Cinnamon Crunch Bagels / The Grateful Girl Cooks!

See how much topping is on the baking sheet below? I used a pastry brush to brush as much of it as I could get onto a plate, then simply added it back onto the tops of the bagels.

Cinnamon Crunch Bagels / The Grateful Girl Cooks!

The bagels are baked in a 400 degree oven for 18-20 minutes (mine took a bit longer to get them the golden brown color I desired). Keep an eye on them around the 18 minute mark, and don’t hesitate to cook them a few minutes longer until they’re a golden brown color.

Cinnamon Crunch Bagels / The Grateful Girl Cooks!

Let the bagels cool on a wire rack. They taste great broiled, with cream cheese! (NOTE: Do NOT put these bagels into a toaster or you will be sorry, as the sugar will melt into the appliance). If you are going to broil them (which is what I do), gently slice them in half with a serrated knife, and place them topping side down on a baking sheet to broil. Know that a bit of the topping will probably crumble or melt a bit when broiling, but no worries… just scoop it right back up onto the bagel once it’s done, slap some cream cheese on it… and ENJOY these amazing bagels!

Cinnamon Crunch Bagels / The Grateful Girl Cooks!

I am thrilled with the way these turned out. They are sooooo GOOD!  I took several bagels and some cream cheese over to my friend Stephanie’s home as a surprise, and her family ate them for Valentines Day breakfast (and I heard back from her that they really enjoyed them, as well).  Don’t be afraid to try making bagels at home… be FEARLESS!  Bagels are fairly easy and FUN to make, and even better to EAT! Hope you’ll give these a try!

Cinnamon Crunch Bagels / The Grateful Girl Cooks!

Recipe Source:  http://www.bunsinmyoven.com/2014/03/31/cinnamon-crunch-bagels/

Cinnamon Crunch Bagels
 
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Cinnamon infused New York-style bagels with a cinnamon-sugar crunchy top are on the menu for a tasty breakfast!
As Prepared By:
Recipe type: Breakfast
Serves: 12
Ingredients
For Bagels:
  • 2 teaspoons active dry yeast
  • 1½ cups warm water (110-120 degrees)
  • ¼ cup brown sugar, divided
  • 3 teaspoons cinnamon
  • 1½ teaspoons salt
  • 5 cups all purpose flour
For Topping:
  • ¼ cup granulated white sugar
  • ¼ cup brown sugar
  • 3 teaspoons cinnamon
Directions
  1. Place yeast, warm water and 3 Tablespoons brown sugar into the bowl of a stand mixer. Stir gently, then let rest for 10 minutes for yeast to activate. Yeast should be foamy and bubbly when ready.
  2. Stir in cinnamon, salt, and 2 cups of the all purpose flour. Turn the mixer onto LOW and begin kneading the dough (using the dough hook attachment). Slowly add in the rest of the flour, a little at a time, until the dough begins form a ball. (You may or may not need to use all of the remaining 3 cups cups of the flour-I used it all). Continue to knead the dough on low for approximately 10 minutes or until a dough ball has formed that is both smooth and elastic in texture.
  3. Place the dough into a greased or sprayed large bowl. Flip the dough over to ensure it is coated with the grease or spray, enough to ensure dough doesn't dry out. Cover the bowl with a dish towel or plastic wrap, and set in a warm place. Let dough rise for an hour or until it has doubled in size.
  4. While dough is rising, make the topping by mixing granulated sugar, brown sugar and cinnamon in small bowl. Set aside.
  5. Once dough has doubled in size, punch the dough down; divide evenly into 12 dough balls. Using your thumb, push down into the center of each one, breaking through the bottom. Use your fingers to gently spread the hole a bit more. Repeat process for all 12, then let the bagels rest for 10 minutes on a lightly floured surface.
  6. While bagels are "resting", bring a large pan full of water to a boil. Add the last Tablespoon of brown sugar to the water. Once the bagels have rested and water is boiling, gently place 2-3 bagels at a time into the boiling water. Boil for 45 seconds, then carefully flip each to the other side, and cook for another 45 seconds. Remove bagels, using a slotted spoon. Place on paper towel (to absorb water). Repeat process with remaining bagels. Put all boiled bagels onto a greased baking sheet about 2 inches apart. Evenly distribute the cinnamon sugar topping over the tops of the bagels.
  7. Bake bagels at 400 degrees for 18-20 minutes (or more) until lightly golden brown. Remove to wire rack to cool.

 

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Homemade “Everything” Bagels

Last week I decided to try another homemade bagel recipe I found on Pinterest. This time I decided to make Homemade “Everything” Bagels… chewy, boiled-then-baked bagels with a mixture of poppy seeds, sesame seeds, minced garlic and dried onion on top.Homemade "Everything" Bagels / The Grateful Girl Cooks! The original recipe I found only used sesame and poppy seeds, but I added dried minced garlic and dried minced onions for a true “everything” bagel taste. YUM!!!  This recipe makes 8 delicious bagels! Believe it or not, bagels are actually fairly easy to make. Most of the prep time is spent hanging around, waiting for the dough to rise.

I decided about a year and a half ago to make my own bagels. I did this to: 1) learn HOW to make bagels, and 2) save some bucks by making my own. A few of the bagels I’ve made and added to this blog so far include my Gingerbread Bagels, Cranberry Orange Bagels, and New York Style Blueberry Bagels, in case you’re interested.

Here’s what you do to make these bagels:  First you make the dough. It didn’t take long at all in my good ol’ stand mixer.

Homemade "Everything" Bagels / The Grateful Girl Cooks!
Dough is done mixing. Now you take it out, cover it,  and let it rise for about an hour.

Homemade "Everything" Bagels / The Grateful Girl Cooks!
After an hour, dough has risen to nearly double it’s size.

Homemade "Everything" Bagels / The Grateful Girl Cooks!
Now dough is deflated with a good punch. It is flattened to remove air bubbles and then rests for 10 minutes.

Homemade "Everything" Bagels / The Grateful Girl Cooks!
Dough is divided into 8 equal pieces, then each piece is formed into a ball. Using fingers, a hole is opened up in the middle of each dough ball. Dough rests for another 10 minutes.

Homemade "Everything" Bagels / The Grateful Girl Cooks!
While the bagel dough is “resting”, I made up the topping by combining sesame seeds, poppy seeds, minced garlic, and dried onion in a small bowl and set mixture aside.

Homemade "Everything" Bagels / The Grateful Girl Cooks!
Preheat oven to 425 degrees. Once dough has finished “resting”, bagels are placed two at a time into a large pan of lightly boiling water. cooked for 1 minute, then flipped and cooked on the other side for 1 minute.

Homemade "Everything" Bagels / The Grateful Girl Cooks!
I use two chopsticks to flip the bagels. One on the outside, one in the middle. Works like a charm!

Homemade "Everything" Bagels / The Grateful Girl Cooks!
Once bagels have been removed from water, place them on large baking sheet. Sprinkle the top of the wet bagel with the spice mixture, lightly pressing into dough to adhere. Finish boiling the remaining bagels using the same process, until all are done and topped with spice mixture, and ready to bake. They will look like this:

Homemade "Everything" Bagels / The Grateful Girl Cooks!
Bake the bagels in 425 degree oven for 22-26 minutes (or until golden brown). Remove to a wire rack; serve, and enjoy!

Homemade "Everything" Bagels / The Grateful Girl Cooks!Homemade "Everything" Bagels / The Grateful Girl Cooks!Homemade "Everything" Bagels / The Grateful Girl Cooks!Recipe Source: http://deliciouslyyum.com/two-hour-bagels/

Homemade "Everything" Bagels
 
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Here's an easy recipe for making your own New York style "Everything" bagels.
As Prepared By:
Recipe type: Breakfast
Serves: 8 bagels
Ingredients
  • 2¼ teaspoons active dry yeast (1 packet)
  • 2 teaspoons granulated sugar
  • 3½ cups bread flour (plus additional for kneading the dough)
  • 1¾ teaspoons salt
  • 1⅓ cups warm water (110 degrees)
  • 2 Tablespoons Poppy seeds
  • 2 Tablespoons Sesame seeds
  • 1 Tablespoon Minced dried garlic
  • 1 Tablespoon Dried minced onion
Directions
  1. Place a dough hook onto a stand mixer. Into the bowl of the mixer, add yeast, sugar, flour and salt (in that order). Pour the warm (110 degree) water slowly into the bowl, with machine on low and mix on low for 3-4 minutes to fully incorporate the ingredients together. Once fully combined, increase the speed on the mixer to Medium. Continue kneading the dough on Medium speed for 10 minutes.
  2. Lightly flour a large work surface. Punch down the dough to deflate it, and remove it from the mixer bowl to the floured surface. Cover dough with dish towel; let it rest for 10 minutes.
  3. Dive the dough into 8 equal sized pieces. Using your fingers, flatten each dough ball (to help get rid of air bubbles). Roll each piece into a ball, working the seams toward the underside of each ball with your fingers. Press your finger through the middle of each dough ball, Stretch the hole out a bit, as you form the bagel shape. Place each formed bagel onto parchment paper (or lined baking sheet). Let them rest for another 10 minutes (it's HARD work being bagel dough!)
  4. While the dough is "resting", mix the topping ingredients together into a small bowl. Add more, as desired. Set topping aside.
  5. Preheat oven to 425 degrees. Bring a large pan of water to a rolling boil, then reduce heat to a simmer/low boil.
  6. Carefully put two bagels at a time into the lightly boiling water. Cook for 1 minute. Flip the bagels over; cook for another minute. Remove to baking sheet. While bagels are wet, sprinkle the top with spice mixture, pressing lightly to adhere spices to bagel.
  7. Repeat process with remaining bagels until all are done, and ready to bake.
  8. Bake bagels at 425 degrees for 22-26 minutes (my oven took the full 26 minutes). Bagels should be light golden brown when done. Remove bagels to wire rack to cool slightly, then serve.
  9. Enjoy!

 

 

 

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Gingerbread Bagels

It’s my favorite time of the year…Cold mornings, Nativity scenes, Christmas lights, Christmas trees, Christmas music, the wonder of small children as they experience the season… and Gingerbread Bagels… wait, what?Gingerbread Bagels / The Grateful Girl Cooks!
Yep… you heard me. Just let it sink in… GINGERBREAD. BAGELS.  I found the recipe for these bagels last year on Pinterest and made them to enjoy. Since the holiday season has rolled around once again, I thought I would share the recipe with you, with the hopes that you will give them a try. Keep in mind that most of the prep time listed includes two rising times for the dough, so it isn’t ACTIVE prep time. I put that disclaimer there so no one would freak out… not that anyone would during this busy time of year…See… you can wrap presents or run to the grocery store, or even sing a few Christmas carols while the dough is rising… it’s not so bad!

Sure do hope you like them, too! Gingerbread just seems to go with the holidays, don’t you think? Now grab some coffee to guzzle as you work, some cream cheese (to spread on these), and make these bagels… stat!

Gingerbread Bagels / The Grateful Girl Cooks!

Mixing up the dough is no problem in my stand mixer…

Gingerbread Bagels / The Grateful Girl Cooks!

Looks like the dough is ready to rise…

Gingerbread Bagels / The Grateful Girl Cooks!

Dough is rising…

Gingerbread Bagels / The Grateful Girl Cooks!

Bagels are formed, boiled, then baked…

Gingerbread Bagels / The Grateful Girl Cooks!

Grab the cream cheese!

Gingerbread Bagels / The Grateful Girl Cooks!Recipe Source: http://www.bakeaholicmama.com/2013/12/no-knead-gingerbread-bagels.html

Gingerbread Bagels
 
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Molasses, brown sugar, and spices combine to make these delicious, chewy Gingerbread Bagels!
As Prepared By:
Recipe type: Breakfast
Serves: 8 - 10 servings
Ingredients
For Bagels:
  • 3½ cups all purpose flour (*might need a bit more more later)
  • 2 packages Active Instant Yeast
  • ½ cup warm (but not hot) water
  • ¼ cup milk, warmed
  • ½ cup molasses
  • ¼ cup brown sugar
  • ½ Tablespoon ground ginger
  • ½ Tablespoon nutmeg
  • ½ Tablespoon cinnamon
  • ¼ Tablespoon allspice
  • 1 teaspoon salt
For Baking The Bagels:
  • ½ cup corn meal
  • 1 egg white, slightly beaten
Directions
  1. In a small bowl, dissolve the 2 packets of yeast in the warm (but not hot) water. Set aside for 5-6 minutes, until slightly foamy.
  2. Attach the dough hook to your stand mixer. Add HALF of the flour, then add the yeast mixture, warm milk, molasses, brown sugar, and all of the spices and salt. Mix these ingredients on the medium setting on your mixer. Once the ingredients are combined, slowly add the remaining flour, ½ cup at a time. You want the dough to come together into a large dough ball. The dough should only be slightly "sticky". *This is where you can add a tiny bit more flour, if needed, to reach the right consistency. Turn mixer to medium-high. Mix dough until the dough becomes elastic in consistency. Take it slow. When ready, pour the dough into a bowl that has been sprayed with a non-stick spray or greased.
  3. Cover bowl with a damp dish towel, place in a warm spot, and let dough rise until doubled in size.(usually about an hour).
  4. When dough has doubled in size, punch the dough down. Separate into 8-10 equal-sized dough balls. Poke a hole into the center of each ball. Stretch the hole and the bagel out a bit until you have formed a bagel shape. Set the bagels onto a baking sheet; cover the bagels with a damp dish towel, place bagels in a warm spot, and let the dough rise again until doubled in size again.
  5. Near the end of the second rise, preheat your oven to 415 degrees. Bring a large pot of water to a full boil.
  6. Once bagels have finished rising, carefully put 2-3 bagels at a time into the boiling water. Let them boil until they float to the top ( a couple of minutes). Remove bagels carefully from the boiling water (use a slotted spoon to drain water).
  7. Place the cornmeal into a shallow dish. Dip the bottom of each boiled bagel into the cornmeal, then place each bagel onto a parchment paper lined baking sheet.
  8. Using a pastry brush, brush the top of each bagel with the beaten egg white.
  9. Bake bagels at 415 degrees for about 20-25 minutes, or until the bagels are a gorgeous golden brown. Remove bagels from oven to a wire rack. Serve and enjoy!

 

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Cranberry Orange Bagels

I’d like to share with you another recipe for homemade bagels. This time the recipe is for Cranberry Orange Bagels… and let me tell you, they taste amazing!  The first time I made bagels, I was pleasantly surprised to realize making them at home was a LOT easier (and inexpensive) than I thought it would be.Cranberry Orange Bagels / The Grateful Girl Cooks!

These delicious bagels are loaded with the bright fresh flavors of grated orange peel and dried cranberries; they are chewy on the outside AND as an added bonus (at no cost to you, dear friends), they have approximately 100 less calories than you would typically find in a “bagel shop” bagel.

I found this recipe in an old “Healthy Cooking” magazine (a subsidiary of Taste of Home magazine), from back in 2010, and decided to give these a try. I was thrilled to have excellent results on the first try! Delicious, and only 197 calories each! I sure hope you will give them a try and see just how easy they really are to prepare.  Here’s how to make them:

In a large mixing bowl, dissolve the yeast in the warm (but not hot) water. Add the dried cranberries, brown sugar, orange peel, and salt. Mix these ingredients together.
*If you are using a mixer: Add the flour; mix until the dough comes together to form a ball. I used a stand mixer with a bread dough hook.
*If you are NOT using a mixer: Stir in enough flour until incorporated into a “soft dough”. Turn the soft dough out onto a floured work surface Knead the dough by hand (flour those hands) for about 6-8 minutes, until the dough ball becomes soft and elastic.

Spray a large bowl with non-stick spray. Place the dough ball into the bowl. Turn the dough over once, to coat it with the spray (this is so it won’t dry out). Cover the bowl with plastic wrap, and let it rise in a warm spot until it has doubled in size (this usually takes an average time of about an hour).

Cranberry Orange Bagels / The Grateful Girl Cooks!

Once the dough has doubled in size, transfer it to a lightly floured work surface. Punch down the dough, then shape it into 9 equal sized balls. Using slightly floured hands, push your thumb through the center of each ball to form a 2 inch hole, stretching the dough as you go to form an even shaped ring. Once you have the 9 bagel “rings” formed, cover the “bagels” and let them rest for 10-15 minutes.

Cranberry Orange Bagels / The Grateful Girl Cooks!

While bagels are “resting”, preheat your oven to 400 degrees AND fill a Dutch oven or large stockpot 2/3 of the way full with water. Add the granulated sugar; bring to a rolling boil. Once water is boiling, carefully lift the bagels and drop them, two or three at a time into the boiling water. Cook them for 45 seconds, then flip them over and cook for an additional 45 seconds. (I use 2 chopsticks to flip them over…works for me!)

Cranberry Orange Bagels / The Grateful Girl Cooks!

Remove bagels with a slotted spoon and drain them on a cloth or paper towel.

Cranberry Orange Bagels / The Grateful Girl Cooks!

In a small bowl, whisk together the egg white and 1 TBSP water. Brush this mixture over the top of each bagel. Grab your baking sheet (9×13), give it a good spray with the non-stick spray you are using, then sprinkle the baking sheet with the cornmeal. Place the bagels about 2 inches apart on the baking sheet. Bake in a preheated 400 degree oven for 20 minutes (or until the bagels turn a golden brown color).

Cranberry Orange Bagels / The Grateful Girl Cooks!

When done and they look beautifully golden brown, remove the bagels from oven. Place them on wire racks to cool. ENJOY!

Cranberry Orange Bagels / The Grateful Girl Cooks!

Cranberry Orange Bagels / The Grateful Girl Cooks!

Cranberry Orange Bagels / The Grateful Girl Cooks!Recipe Adapted From: Kristy Reeves, “Healthy Cooking” magazine, Oct./Nov. 2010 issue

Cranberry Orange Bagels
 
Prep time
Cook time
Total time
 
Ready for a chewy homemade bagel, bursting with the flavor of cranberries and orange zest? Look no further!
As Prepared By:
Recipe type: Breakfast
Serves: 9
Ingredients
  • 1 cup, plus 4 Tablespoons warm water (approx. 70-80 degrees)
  • ½ cup dried cranberries
  • ⅓ cup brown sugar, packed
  • 4½ teaspoon grated orange peel (finely grated or use a micro-plane zester)
  • 1 teaspoon salt
  • 3 cups all-purpose flour
  • 2½ teaspoons active dry yeast (this is the equivalent of one ¼ oz. envelope)
  • 1 Tablespoon granulated sugar
  • 1 egg white
  • 1 Tablespoon cornmeal
Directions
  1. In a large mixing bowl, dissolve the yeast in warm (but not hot) water. Add the dried cranberries, brown sugar, orange peel, and salt. Mix these ingredients together.
  2. *If you are using a mixer: Add the flour; mix until the dough comes together to form a ball. I used a stand mixer with a bread dough hook.
  3. *If you are NOT using a mixer: Stir in enough flour until incorporated into a "soft dough". Turn the soft dough out onto a floured work surface Knead the dough by hand (flour those hands) for about 6-8 minutes, until the dough ball becomes soft and elastic.
  4. Spray a large bowl with non-stick spray. Place the dough ball into the bowl. Turn the dough over once, to coat it with the spray (so it won't dry out). Cover bowl with plastic wrap; let it rise in a warm spot until it has doubled in size (this usually takes about an hour).
  5. Once the dough has doubled in size, transfer it to a lightly floured work surface. Punch down the dough, then shape into 9 equal sized balls. Using slightly floured hands, push your thumb through the center of each ball to form a 2 inch hole, stretching the dough as you go to form an even shaped ring. Once you have the 9 bagel "rings" formed, cover the "bagels" and let them rest for 10-15 minutes.
  6. While bagels are "resting", preheat your oven to 400 degrees AND fill a Dutch oven or large stockpot ⅔ of the way full with water. Add the granulated sugar; bring to a rolling boil. Once water is boiling, carefully lift the bagels and drop them, two or three at a time into the boiling water. Cook them for 45 seconds, then flip them over and cook for an additional 45 seconds. (I use 2 chopsticks to flip them over...works for me!)
  7. Remove bagels with a slotted spoon and drain them on a paper towel.
  8. In a small bowl, whisk together egg white and 1 Tablespoon water. Brush this over the top of each bagel. Spray a 9x13 baking sheet with non-stick spray, then sprinkle baking sheet with cornmeal. Place the bagels about 2 inches apart on the baking sheet. Bake in a preheated 400 degree oven for 20 minutes (or until the bagels turn a golden brown color).
  9. When done/golden brown, remove bagels from oven. Place them on wire racks to cool. ENJOY!

 

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New York Style Blueberry Bagels DIY

I love bagels, especially these New York Style Blueberry Bagels. I love them plain or toasted, with cream cheese! My husband also loves a good bagel, and is notorious for grabbing a few “fresh” bagels from the bakery department at our local grocery store.New York Style Blueberry Bagels DIY / The Grateful Girl Cooks!
Last year I decided to take on the challenge of making bagels from the comfort of my very own kitchen because I would know what was in them, and in the long run, it would be a whole lot cheaper than buying them. The first bagels I made were cranberry-orange (will post recipe soon) and they were amazing (and not nearly as hard as I had imagined). Next came the jalapeno cheese bagels (will post recipe soon), and now I have tried a recipe for blueberry bagels… all with good results! I love the crispy outside, combined with the chewy goodness on the inside…tastes just like an authentic New York-style bagel should! They also freeze very well, which is an added bonus!

New York Style Blueberry Bagels DIY / The Grateful Girl Cooks!

Look at these beautiful Oregon blueberries I picked!

I picked almost 20 pounds of blueberries this past summer at a local farm, so my freezer always seems to have bags full of frozen blueberries (☺); but either fresh OR frozen blueberries will work in this recipe.

Honestly, these are fairly easy to make. The bagels are chewy, delicious, and bursting with blueberries! The only thing you need to have is patience to wait for the dough to rise…that is the “hardest” part of making these.

New York Style Blueberry Bagels DIY / The Grateful Girl Cooks!

Don’t worry if the dough looks a little bit purple to you… it’s all good!

New York Style Blueberry Bagels DIY / The Grateful Girl Cooks!

Dough is formed… now they are ready to boil!

New York Style Blueberry Bagels DIY / The Grateful Girl Cooks!

Bagels are boiling… looks like a blueberry bagel jacuzzi!

New York Style Blueberry Bagels DIY / The Grateful Girl Cooks!

Bagels are draining after boiling, prior to baking…

New York Style Blueberry Bagels DIY / The Grateful Girl Cooks!

Voila! A chewy New York Style Blueberry Bagel, fresh out of the oven!

Trust me…if I can make them, so can YOU!
New York Style Blueberry Bagels DIY / The Grateful Girl Cooks!
Recipe Source: http://www.heathersfrenchpress.com/2014/01/ny-style-blueberry-bagels.html#more-2475  
New York Style Blueberry Bagels DIY
 
Prep time
Cook time
Total time
 
Chewy and delicious, these New York Style Blueberry Bagels are amazing!
As Prepared By:
Recipe type: Breakfast
Serves: 8 servings
Ingredients
  • 1 package (envelope) active dry yeast
  • 2 Tablespoons sugar
  • 1¼ cups warm water (divided)
  • 3½ cups all-purpose flour
  • 1½ teaspoons salt
  • 1 cup blueberries (tossed in ¼ cup all-purpose flour)
Directions
  1. In a small bowl, dissolve the yeast and sugar in ½ cup of warm water. Let rest for 5 minutes. You should see little bubbles forming on the surface after 5 minutes or so, indicating that the yeast is "good" and "alive".
  2. In large bowl or the bowl from a stand mixer, mix together the salt and the flour - making a "well" in the center of the flour. Add the yeast and additional water to the flour mixture. Gently fold in the berries.
  3. Knead (either by hand or by using the dough hook on your stand mixer) until the dough becomes soft and elastic (this could take approx. 5 + minutes or so). Don't worry when you see the dough turning a bit purple...it's all "good".
  4. Cover the dough with a dishtowel, set bowl in a warm place and let the dough rise, until doubled (about 1½ hours).
  5. Turn the dough out onto a lightly floured surface (I even lightly dusted the dough with flour so it was easier to work with).
  6. Divide the dough into 8 balls (shape and pull the edges of the dough to the underside of the ball for a smoother ball of dough). With floured hands, take both of your thumbs and press into the center of each ball, forming a hole, and stretch the hole to form the bagel shape (I even pick up the bagel dough and enlarge the hole from the bottom). Once bagels have been formed, let the dough rest for 30 minutes.
  7. While bagel dough is resting, preheat your oven to 425 degrees AND bring a large saucepan (I use my soup pot) to a rolling boil.
  8. Boil the bagels 2-3 at a time (in a large pot) of boiling water for 3-4 minutes (make sure they have floated to the top of the pan). Remove the bagels from water (I use 2 chopsticks to remove the bagels- one through the hole in the middle and one on the outside...hey, it works!), and place on an ungreased baking sheet.
  9. Place bagels on a baking sheet; bake in a 425 degree oven for 20 minutes or until you see they are golden brown on top (mine usually take a bit longer...just keep an eye on them). ENJOY!

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