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?
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!
Recipe Source: http://www.bakeaholicmama.com/2013/12/no-knead-gingerbread-bagels.html
- 3 1/2 cups all purpose flour (*might need a bit more more later)
- 2 packages Active Instant Yeast
- 1/2 cup warm (but not hot) water
- 1/4 cup milk , warmed
- 1/2 cup molasses
- 1/4 cup brown sugar
- 1/2 Tablespoon ground ginger
- 1/2 Tablespoon nutmeg
- 1/2 Tablespoon cinnamon
- 1/4 Tablespoon allspice
- 1 teaspoon salt
- 1/2 cup corn meal
- 1 egg white , slightly beaten
- 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.
- 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, 1/2 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.
- Cover bowl with a damp dish towel, place in a warm spot, and let dough rise until doubled in size.(usually about an hour).
- 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.
- Near the end of the second rise, preheat your oven to 415 degrees. Bring a large pot of water to a full boil.
- 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).
- 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.
- Using a pastry brush, brush the top of each bagel with the beaten egg white.
- 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!