THIS WEEK'S RECIPE: KARIN’S HOMEMADE BAGELS FOR MOTHER'S DAY
Haven’t formulated a Mother’s Day plan yet? Consider it done: What better way to show Mom you love her than by making her breakfast in bed? HOMEGROWN member and self-described Florida dirt worshipper Karin has you covered with her homemade bagels. (Seriously, no mom will kick fresh bagels out of bed.) The base recipe is delicious on its own, but if you’re feeling feisty, you can dress it up with all sorts of accouterments. “I made these for Easter this year and added potato juice, bacon bits, and grated smoked gouda prior to kneading,” Karin writes. “They were great toasted and made a wonderful ham and egg breakfast sandwich.”
So, tie on an apron, squeeze Mom some orange juice, and get baking. And to Karin—and all the HOMEGROWN moms out there: Thank you. Thank you for raising us to appreciate good food and to value the farmers who grow it. Thank you for feeding us and loving us and for showing us that good food is love. We really can’t thank you enough. (And don't be shy about posting your thanks to Karin or questions for her below!)
WHAT YOU’LL NEED
Yields 16 to 20 bagels
FOR THE BAGELS
» 1 Tbsp active dry yeast
» 2 cups water, warm
» 1/4 cup instant malted milk powder or nondiastatic malt powder
» 2 Tbsp granulated sugar
» 1 Tbsp salt
» 5 3/4 cups unbleached all-purpose flour
FOR THE WATER BATH
» 2 quarts water
» 2 Tbsp instant malted milk powder or nondiastatic malt powder
» 1 Tbsp granulated sugar
WHAT TO DO
To make the bagels: In a large bowl, dissolve yeast in the warm water. Stir in malt and sugar, then salt and flour. Knead dough until smooth by hand, mixer, or machine. Shape dough into a ball, place it in a lightly greased bowl covered with lightly greased plastic wrap, and allow to rise until doubled in bulk, 1 to 1 1/2 hours.
When the dough has risen, punch it down and transfer it to a lightly greased work surface. Put the water-bath water into a large, shallow pan (water should be about 3 inches deep). Add malt and sugar. Bring water to a boil while shaping the bagels.
Divide the dough into 16 pieces. Working with one piece of dough at a time, shape it into a ball, poke a hole through the center with your index finger, and twirl. The dough will form a ring. Place the bagels on a parchment-lined baking sheet as you shape them. Boil them immediately or let them rise a bit.
Reduce the boiling water bath to a very gentle simmer. Gently transfer the bagels, 3 or 4 at a time, to the water bath; don't crowd them. Simmer for about 30 seconds on each side then return them to the baking sheet.
Bake the bagels in an oven preheated to 425F for 20 minutes or until they're a deep golden brown. Schmear with cream cheese or enjoy plain—but most importantly, serve with a hug.
While CSA Cookoff is on hiatus for the off season, HOME Cooked dishes up winter- and spring-friendly recipes weekly—including favorites from HOMEGROWN members. Go ahead: Share the goods. Especially the baked goods.