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Christmas time bagels for breakfast, lunch, dinner or whenever!
In the bowl of your electric mixer fitted with a dough hook, combine water, yeast and honey. Stir to combine, then let it sit until foamy, about 10-15 minutes. Once foamy, gradually add in salt, 2 cups of all-purpose flour and 2 cups of bread flour with the mixer on low speed. After 5 minutes or so of mixing, if the dough is still sticky, add the remaining bread flour and 1/2 cup all-purpose flour and mix until combined. Remove the dough from the bowl (it should be thick and stiffer than most yeast breads) and knead a few times with your hands, forming it into a ball. Add the remaining all-purpose flour if the dough is still sticky.
Brush 2 large bowls with oil. Divide the dough in half and place half the dough inside one bowl, turning to coat. Cover. Return the other half of the dough to the mixer and add the red food coloring. Kneed the dough until the red is mixed throughout and there are no streaks. Place it in the second greased bowl and cover. Allow both bowls of dough to rise in a warm place until they are double in size, about 1 hour.
Once doubled, punch down both sections of dough and place them on your counter, using a little more flour if needed to prevent them from sticking. Divide each dough into 14-15 pieces that are about 1.3 ounces each. A kitchen scale is very helpful here. Roll both the red and white sections of dough into ropes (about 8 inches long per section). Take one white and one red rope and twist around each other. Shape the twist into a candy cane shape and place on an oiled baking sheet. Repeat with the remaining ropes. Do not over crowd you pans. The bagels will rise and you do not want them to be touching. So use another oiled sheet pan if needed. Cover the pan(s) and let the dough rise for 30 minutes.
After 30 minutes, fill a large pot with water and add brown sugar, letting it come to a boil.
Preheat oven to 500 F. Grease another baking sheet to place the bagels on once they are boiled.
Once the pot of water is boiling, add 2 bagels at a time. Let them cook for 2 minutes on one side, then using the end of a wooden spoon, flip the bagel and cook for another 30 seconds. Remove bagels one at a time and place on the greased baking sheet. Repeat. You may need to reshape the bagels back into a candy cane shape after boiling. Once all the bagels are finished, brush each bagel with the melted butter and then sprinkle with salt. Place tray(s) in the oven and bake for 5 minutes at 500 F and then turn the oven down to 400 F and bake for another 20-30 minutes.
Then remove them from the oven. Let bagels cool completely before serving, then toast or eat as desired.
Why stand in line at a coffee shop or sit in a drive-thru for a poor quality breakfast sandwich when you can have a super yummy one in less than 10 minutes? This is quick, cheap, easy and you probably already have the ingredients in your kitchen. Try it out; once you make these at home, you will never go back.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!