Soft on the inside, chewy on the outside these bagels have a hint of sweet and are full of spice. The perfect breakfast to get you through the holiday season!
The following blog post contains sponsored content. A huge thank you to my friends at Red Star Yeast. Without the support of brands like theirs, we bloggers would not be able to take the time to create recipes for you all!
We eat a ton of bagels in our house. One bag of name brand bagels for $4 lasts this family 1-2 mornings. That ads up cost wise over a period of time. To cut down on that cost I like to bake my own bread products every week. Typically we go through 3-4 loaves of bread 1 bag of bagels, and one package of tortillas or pitas a week. That's a lot! Not only do I save money by making some of my own each week, they taste better and my house smells superb all the time. I mean come on guys, is there anything that smells as good as fresh baked bread?
Now I know what some of you are thinking.
Yeah right! No one has time to bake bread every week for a family of 5.
Guys, I am here to tell you it is easy... and it does not have to be an all day event! I discovered the joys of Red Star Platinum Yeast about a year ago. This stuff is amazing. Typically bread rises in an hour or more then you have to do the second rise which can also take an hour or longer. Start to finish bread baking takes 3 or more hours!
But not with Platinum. It rises in under 30 minutes for me every time. I can whip up a batch of fresh baked bread in under 1.5 hours.
In addition to cutting down on time by having a fast acting yeast, I also cut back on the mess by only making bread recipes in my stand mixer! It does all the hard work for me. No more floured counter tops and tired arms!
These bagels are great to have this time of year, slightly sweetened with molasses and brown sugar then spiced with ginger, cinnamon, nutmeg, and allspice. When slathered in cream cheese you feel like you are having a slice of gingerbread cake for breakfast!
- 3 1/2 cups flour (more if needed)
- 2 packages Red Star Platinum Yeast
- 1/2 cup water
- 1/4 cup milk
- 1/2 cup molasses
- 1/4 cup brown sugar
- 1 tbs ground ginger
- 1/2 tbs nutmeg
- 1/2 tbs cinnamon
- 1/4 tbs allspice
- 1 tsp salt
- 1/2 cup corn meal
- 1 egg white
- Dissolve yeast in your warm water. Set aside until foamy.
- In the bowl of your electric mixer, using the dough hook. Add in half of your flour, yeast mixture, warm milk molasses, brown sugar, all of your spices and salt. Mix on medium speed.
- Once combined add in remaining flour 1/2 cup at a time until the dough comes together in a ball and is only lightly sticky.
- Turn mixer on to med/high and mix until the dough is elastic. When you pull at it, it should bounce back. (Careful during this step. Don't crank it up to 8-9. Slowly go up a notch at a time.)
- Turn dough out into a greased bowl (I spray mine with baking spray).
- Cover with a damp down and place in a warm spot. I like to place mine on my stove top with the oven on.
- Allow dough rise and double in size.
- Punch dough down, and form into 8-10 equal balls.
- Poke a hole in the center of each ball and slightly stretch it out to form a bagel shape.
- Set bagels on a baking sheet, cover with a damp towel and allow to rise again until doubled in size.
- Meanwhile bring a large pot of water to a boil and preheat your oven to 415.
- Once bagels have finished rising, place 2-3 bagels at a time into the boiling water and boil until they float to the top.
- Using a slotted spoon, remove bagels from the water.
- Add your cornmeal to a shallow baking dish, and place the bottom of each bagel in the cornmeal and then place bagels on a parchment paper lined baking sheet.
- Brush each bagel top with your egg white.
- Place in the oven and bake until golden brown. Or for about 20-25 minutes.