These scratch made bagels will be the hit of any brunch—delicious and beautiful! Scented with fragrant rose water and garnished with dried rose petals, these bagels pair perfectly with rich cream cheese and honey or a creamy camembert cheese and fruit.
Makes 6 bagels
Ingredients: For the starter
Ingredients: For the dough
- Using an electric mixer with a dough hook attachment, gently stir yeast, flour, water, and rose water, forming a sticky starter dough. Keep the starter dough in the mixing bowl, and cover with a damp cloth. Let sit on the counter, at room temperature, for 2 hours.
- Using the same bowl containing the starter dough and dough hook, stir in the yeast, flour, salt, and honey. Once dough forms into a tacky (not wet or sticky) ball, knead on a well floured surface for 6 minutes. The dough should be elastic and smooth.
- Portion the dough into 4-ounce pieces for large bagels or 2-ounce pieces for smaller bagels. Roll the portioned pieces into a ball, cover with a damp cloth and let sit, at room temperature, for 2 hours.
- Uncover the rolls. Poke a hole in the center of each bagel, using your thumb and gently stretch.
- Place the formed bagels, 2 inches apart, onto a slightly greased, parchment lined cookie sheet. Oil the tops of the bagels, and cover with plastic wrap. Refrigerate overnight.
- When ready to bake, preheat the oven to 500°F. Bring a large pot of water to a boil, and dissolve baking soda. Remove the bagels from the refrigerator. Gently drop the bagels into the boiling water, making sure not to overcrowd the pot. Boil for 1 minute on each side for fluffy bagels, or 2 minutes on each side for chewier bagels. Remove bagels from the pot using a slotted spoon.
- Return the bagels to the cookie sheet, and bake in the oven for 5 minutes on the center rack.
- Remove the bagels from the oven. Brush with egg-wash, evenly sprinkle with sugar and crushed rose petals. Reduce the oven temperature to 450°F, and return the bagels to the oven. Bake for another 5 minutes, or until bagels are a light golden brown.
- Place bagels on a wire rack to cool for 30 minutes before toasting and serving.
Tip: Store bagels in a large zipper bag to keep them fresh for about 3 days, or store in the freezer for a maximum of 3 months.
For more ways to get creative in the kitchen, visit www.americanlifestylemag.com/bites.