Buns or bagels? With this recipe you can make both. And the best part is you don’t have to boil the bagels. Yes I cheated, but I can’t really tell the difference, and if you are not picky you’ll enjoy the bagels just as much as I did. My favorite way to eat bagels is breakfast sandwiches with egg and cheese, and also avocado.
Here’s the recipe.
- All purpose flour- 4 cups
- Salt – 2 tsp
- Yeast – 2 tsp
- Egg – 1 large
- Olive oil – 2tbsp
- Water – 1 1/3 cup,warm
1 egg + milk, for egg wash
Put all ingredients in the bowl of a stand mixer, make the dough using the dough hook. When the dough comes together knead for about 5 min, then add a little oil to the bowl, and coat the dough and bowl. Let the dough rest for an hour or until it has doubled in size, this will depend how warm it is in your kitchen. When the dough has doubled in size take it out and roll into a log on a flat surface, if it sticks to the surface use a little oil. Cut the log into 8 or 10 pieces, roll them into little balls. Line a baking sheet with parchment paper and transfer the balls there about 2 inches apart, cover with plastic wrap and let them rise for about an hour. Again the rising time will depend on how warm it is in your kitchen. While the buns rise mix 1 egg and a tablespoon of milk. When the buns have doubled in size preheat oven to 400°F. When oven is ready spread egg and milk mixture over the buns. At this point you can sprinkle any seeds or herbs on top. Bake buns for about 25-28 min. Bake time will depend on your oven, you’ll just have to keep an eye on them.
Note:
If you want to turn these into bagels just make a hole in the middle and try to stretch the dough as much as possible, then let them rise. You can skip the boiling, they’ll taste just as good, you won’t tell they weren’t boiled.
Enjoy
littlehandslovebaking 