Everything Bagels

OH YEAH!!!!  We made everything bagels over the weekend and I will be eating them until they are gone with home made butter or sandwich fixings.  Or maybe even as delightful little pizza bagels.  I love pizza bagels.  They're so difficult to find in nyc.  Why is that? 

Also, I am the happy recipient of a kitchen aid artisinal stand mixer.  (Thank you mom + dad!)   This bagel dough is the first thing I used it for.  (Followed by fresh butter, recipe to follow!)  I love this pretty machine already.  Do you have one?  In what color and what's your favorite thing to make with it?

Makes about a dozen bagels.  

Everything Bagels

For the bagels

 1 packet dry active yeast (7 oz) + 1/2 cup warm to hot water

2 tablespoon sugar

1 1/2 cups unbleached whole wheat flour

2 1/2 cups a.p. flour

1 tablespoon salt

1 cup warm to hot water

1 tablespoon brown sugar

1 egg yolk

For the toppings

2 tablespoons sesame seeds

1 1/2 tablespoons poppy seeds

1 tablespoon caraway seeds

1/2 teaspoon red chile flakes (optional, for a spicy kick)

1/2 teaspoon garlic powder

1 teaspoon kosher salt

1/2 teaspoon black pepper

Use either a food processor with a dough blade or a stand mixer with a dough hook attachment.  The food processor will be quicker. 

Place yeast, the half cup of warm water and sugar.  Wait 5 minutes.  If there's evidence of activity like foam or bubbles then we're good to go. The yeast is activated.  Give a little stir to dissolve sugar and yeast granules

Add flours and salt.  Slowly add warm water.  Scrape down the sides of the bowl as needed.  Knead or process until dough is elastic, satiny and clings to the hook/blade.  About 1 minute in the food processor or 5 minutes in the stand mixer.  

Transfer to a large oiled bowl.  Turn to coat all sides of dough in the oil.  Cover completely in plastic wrap and set aside to rise.  Let rise 1 - 3 hours.  Dough will have doubled in size.  

Unwrap and turn out onto a well floured surface.  Press on the dough to release gases and deflate.  Cut dough into 12 pieces.  Form into balls.  Press a hole into the center of each and gently stretch until the hole is 2 to 3 inches across.  Place each on a floured surface and cover with a towel or plastic.  Let rise for at least 10 minutes.

While the dough is rising, boil 4 quarts of water in a large pot.  Dissolve brown sugar in the water.  

Heat oven to 400 degrees.  Prepare 2 baking sheets with a silpat or parchment paper. 

Use a slotted spatula to lower bagel forms into the boiling sugar water.  Work in batches of 2-3. Boil for 30 seconds, flip, boil 30 seconds more.  Remove from boil, transferring to  towel to dry.

In a small bowl, mix egg yolk with 1 tablespoon water.  In another small bowl, combine all toppings ingredients.  With a pastry brush, apply egg wash to bagels, sprinkle generously with topping mixture,  Line up on baking sheets.  (The bagels will not expand much during baking.)

Bake 25 minutes.  Bagels will be very golden brown when done.