It is the little, simple things in life that make me happy.
Like, waking up on a Saturday morning to yet another glorious Arizona sunrise like this one:
And deciding that I want to have a bagel for breakfast.
And making some.
In my Sponge Bob pajamas.
1 cup warm water
3/4 teaspoon kosher salt
2 tablespoons granulated sugar
3 cups unbleached all-purpose flour
2 teaspoons active dry yeast
3 quarts water
1 tablespoon granulated sugar
1 egg white, beaten
and toppings of choice:
minced fresh garlic
minced fresh onion
Cornmeal for dusting
Place water, salt, sugar, flour and yeast in a bread machine in the order suggested by the manufacturer. Select the Dough setting and Start.
When the cycle is finished, turn dough out onto a floured board and let rest.
Meanwhile, in a large pot, bring the 3 quarts of water to a boil along with the 1 tablespoon granulated sugar.
Preheat the oven to 375 degrees Fahrenheit.
Generously dust two baking stones (or ungreased baking sheets) with cornmeal.
Divide the dough into ten equal pieces and roll each piece into a ball. Place your thumb into the center of each ball and gently “twirl” on your finger to enlarge the hole and even out the dough around it. Cover the bagel dough with a clean towel and let rest about 10 minutes.
Transfer about 3-4 bagels at a time to the boiling water and boil for about 30 seconds on one side, flip over and boil 30 seconds more.
Drain briefly on a clean towel. (I found that adding a small dusting of flour on the towel diminished separation anxiety between the wet bagel and the dry towel.)
Arrange boiled bagels onto the baking stones and brush tops with egg white.
Sprinkle your toppings of choice over each, or leave plain.
(I use minced garlic and onions on a few and left the remainder plain.)
Sprinkle kosher salt over the tops of each.
Bake at 375 degrees F for about 20 minutes, until golden brown.
Ogle, then enjoy. Several. In your sponge bob pajamas.
Happy weekend, everybody!