Homemade Bagels

Hey Guys,

I just came back to the States more precisely in Cleveland, Ohio for 2 weeks to visit some friends. I spend 4 years of my life there and so I got the chance to discover a bit of the american culture as well as their food. As soon as I got there I fell in love with bagels which could sounds weird since bagels are so common in the States. But in France bagels weren’t so popular at the time and I just love how we could eat them savory or sweet. So here is my bagel recipe, you can add any topping to this base. I personally love sesame seeds, cinnamon.crunch, asiago cheese or everything bagels.

I opted for oats and plain bagel this time and they were delicious !

Ingredients for 12 medium size bagels:

  • 4 cups all purpose flour
  • 1 teaspoon salt
  • 2 teaspoons active dry yeast
  • 3 tablespoons of sugar
  • 1 1/4 cups lukewarm water
  • 2 tablespoons butter
  • 1 egg
  • 1 tablespoon milk

Toppings: You can add pretty much whatever you like but here are some suggestions:

  • sesame seeds
  • poppy seeds
  • onion flakes
  • asiago cheese
  • cinnamon sugar (2 tablespoons of sugar for 1 tablespoon of cinnamon)

Method:

1 . Combine flour, sugar, salt, and yeast in the mixing bowl of a stand mixer. Mix on low speed using the dough hook and slowly add the butter, and lukewarm water. Keep mixing until well-developed for about 10 minutes. The dough should be elastic and stretchable.

2 . Preheat your oven on the lowest temperature and turn it off. Transfer the dough to a lightly oiled bowl, cover it with a kitchen towel, and place it in your oven.* Let rise for 2 hours, the dough should double size.

*this step is important as it will help the dough to rise. Although, make sure it isn’t too hot.

3 . Punch the dough down, place it on a lightly floured work surface, and use a knife or dough scraper to divide the dough into 12 pieces.

4 . Now, take a dough ball, and press it gently against the counter-top moving your hand and the ball in a circular motion until a perfect dough ball forms and repeat with the other dough pieces. Let the bagels rest for 15 minutes.

5 . Coat a finger in flour, and gently press your finger into the center of each dough ball to form a ring. Stretch the ring to about ⅓ the diameter of the bagel and place on parchment paper. Repeat the same step with the remaining dough and allow to rest for 10 minutes. Meanwhile, preheat your oven to 400ºF.

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6 . Bring a large pot of water to a boil. Boil the bagels, until they rise to the surface of the pot, about 1 minute per side. Place them on the same parchment paper.

7 . Whisk the egg and add the tablespoon milk. Brush the bagels with this mixture and add the topping of your choice.

8 . Bake for 20 minutes, until golden brown and cool on a wire rack. It’s ready !!!!

 

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Crispy Sautéed Potatoes with Olives

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Hello everyone!

I love baby potatoes. They are easy to cook and you don’t even need to bother with peeling the skin. The skin is going to add some crisp to your potatoes. Yes pretty awesome ! Hope you like it ! xx

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Prep time: 10 minutes
Cooking time: 20 minutes
Ingredients for 4 persons:
  • 1 lb (500g) of baby potatoes
  • 5 tablespoons of olive oil
  • 2 garlic cloves
  • 2 big leaves of fresh sage
  • 10 pitted greek olives
  • salt & pepper

Place the new potatoes in a large pot and cover with water. Bring to a boil and let it boil for 5-8 minutes. Once pre-cooked (they should still be a little firm), drain them.

While the potatoes are cooking, heat the olive oil and the garlic cloves over very low heat for 10-15 minutes. Then increase heat to medium temperature and add sage. Leave to cook for 1 minute. Remove the sage and garlic and set it aside.

Cut the pre-cooked potatoes lengthwise. Add the cut side down into the hot oil and cook for 3 minutes then 1 minute on the other side. Add the garlic and the sage that you set aside, the olives previously cut in half, salt and pepper. It’s ready!

Pour la version française c’est par ici : Pommes de terre sautées aux olives