Cornmeal Bagels for #BreadBakers

Magnolia Days

Ready in: 120 minutes
Prep Time: 90 minutes
Cook Time: 30 minutes
Servings: 12
Vegetarian
Dairy Free

Ingredients

  • 1½ cups bread flour, divided
    Baking
  • 2 tablespoons vegetable or canola oil
    Oil, Vinegar, Salad Dressing
  • ½ cup cornmeal
    Ethnic Foods;Baking
  • 1 egg, at room temperature
    Milk, Eggs, Other Dairy
  • 1 egg white, slightly beaten (optional for topping)
    Milk, Eggs, Other Dairy
  • 1½ cups all-purpose flour, divided
    Baking
  • 2 tablespoons granulated sugar, plus more for boiling water
    Baking
  • 1½ teaspoons salt
    Spices and Seasonings
  • Poppy or sesame seeds (optional for topping)
    Ethnic Foods;Spices and Seasonings
  • 2 to 4 quarts water
    Beverages

Steps

  • Whisk together 1 cup bread flour, cornmeal, yeast, 2 tablespoons sugar, and salt in the bowl of a stand mixer.
  • Heat water to warm (120 to 130F) and add it and the oil to flour mixture. Stir to combine.
  • Add egg and stir to combine.Blend on medium speed using the flat beater for 3 minutes. Switch flat beater to dough hook and turn mixer to the manufacturer's recommended speed when using a dough hook.
  • Whisk together remaining flours and gradually add enough to make a soft dough and the dough "cleans" the sides of the bowl. Knead with dough hook for 4 minutes.Hand knead dough a few times until smooth.
  • Place in a greased bowl, turning to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  • Heat oven to 375F. Line rimmed baking sheets with parchment paper.Bring a large pot of water 3-inches deep to a low boil (or fast simmer) and add 1 tablespoon of sugar for every quart of water.Punch down dough and divide it into 12 equal pieces.Shape each piece into a smooth ball. Use a finger to punch a hole in the center. Gently pull dough to make a 1- to 2-inch hole.
  • Place a few bagels at a time in the boiling water (bottom side up works best). Turn bagels over after 45 seconds. Boil for another 45 seconds then remove bagels from water using a slotted spoon and place them on a wire rack to drain for a few minutes.
  • Place drained bagels on baking sheets.If you want to top the bagels with seeds, brush tops with beaten egg white and sprinkle the seeds on top.
  • Bake bagels until golden brown, about 20 to 25 minutes. Rotate sheets half way through baking for even browning.
  • Transfer bagels to a wire rack to cool completely.

Nutrition

  • Calories: 219.47  cal  (10.97%)
  • Fat: 7.46  g  (11.48%)
  • Saturated Fat: 0.97  g  (6.09%)
  • Carbohydrates: 32.01  g  (10.67%)
  • Sugar: 2.25  g  (2.49%)
  • Cholesterol: 13.64  mg  (4.55%)
  • Sodium: 309.72  mg  (13.47%)
  • Protein: 6.29  g  (12.58%)
  • Manganese: 0.47  mg  (23.59%)
  • Selenium: 16.29  µg  (23.27%)
  • Copper: 0.42  mg  (21.12%)
  • Vitamin B1: 0.22  mg  (14.66%)
  • Iron: 2.3  mg  (12.76%)
  • Folate: 45.59  µg  (11.4%)
  • Magnesium: 44.81  mg  (11.2%)
  • Phosphorus: 104.89  mg  (10.49%)
  • Fiber: 2.36  g  (9.45%)
  • Calcium: 90.25  mg  (9.02%)
  • Vitamin B2: 0.14  mg  (8.27%)
  • Vitamin B3: 1.61  mg  (8.04%)
  • Zinc: 1.13  mg  (7.55%)
  • Vitamin B6: 0.12  mg  (6.07%)
  • Vitamin E: 0.56  mg  (3.75%)
  • Potassium: 100.35  mg  (2.87%)
  • Vitamin B5: 0.24  mg  (2.41%)
  • Vitamin K: 1.78  µg  (1.7%)

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