directions

 1) For one bagel: add 1/3 tsp yeast to 1/4 cup very hot tap water. Let settle for 5 minutes

2) Add yeast mixture and other wet ingredients to dry mix. Mix with hand, knead gently and form ball

3) Cover (I use a high tupperware with lid to mix and let rise) for 60-90 min

4) Add 1/4 c. Bavarian Wheat DME to a pot of water (enough to more than cover bagels) and preheat oven to 400

5) Form bagels into ball (dough shouldn't stick to your hand, add flour as necessary). Punch hole in middle with thumb, working into a ring. Hole should be ~1.5".

6) Boil bagels 1min per side

7) Place on wire rack (lightly butter/oil rack) and finish with toppings.

8) Put wire rack in center/back of oven for 28 minutes. Flip at 20 minutes.

9) Let rest for 5-10 min

*required ingredients: Bavarian Wheat Dry Malt Extract (DME) and active-dry yeast

plain

  • 1/2 c bread flour

  • 1/4 tsp salt

  • 1 tsp sugar

apple fritter

  • 1/2 c bread flour

  • 1/4 tsp salt

  • 1/8 tsp cinnamon

  • 1/16 tsp nutmeg

  • 1/16 tsp cloves

  • 1/2 tsp sugar

  • 1 tsp brown sugar

  • 1/8 tsp vanilla

  • 1 1/2 tbsp apple (diced fine)

finish with turbinado before baking

ALMOND POPPY

  • 1/2 c bread flour

  • 1/4 tsp salt

  • 1 tbsp course almond flour (DIY from raw almonds)

  • 3/4 tsp poppy seed

  • 1/16 tsp ginger

  • 1 1/2 tsp sugar

  • 1/4 tsp vanilla

  • 1/2 tsp lemon juice

BILBO BAGGEL

  • 1/2 c bread flour

  • 1/4 tsp salt

  • 3/8 tsp caraway seed

  • 1/8 tsp cinnamon

  • 1/16 tsp nutmeg

  • 1/16 tsp cloves

  • 1 tsp sugar

  • 1/2 tsp honey

  • 1 tsp evaporated milk

chocolate chip

  • 1/2 c bread flour

  • 1/4 tsp salt

  • 1 tsp sugar

  • 2 tsp chocolate chips

  • 1/8 tsp vanilla

  • 1/16 tsp cloves

  • 1/2 tsp coca (knead into mixed dough)

finish with sea salt before baking

cornbread

  • 1/2 c bread flour

  • 2 tbsp cornmeal

  • 3/8 tsp salt

  • 1/2 tsp sugar

  • 3/4 tsp honey

french toast

  • 1/2 c bread flour

  • 1/4 tsp salt

  • 1/2 tsp cinnamon

  • 1 tsp evaporated milk

  • 1 1/2 tsp maple syrup

  • 1/4 tsp vanilla

  • 1/2 egg yolk

finish with powdered sugar after baking

gingerbread

  • 1/2 c bread flour

  • 1/4 tsp salt

  • 1/2 tsp brown sugar

  • 1 1/2 tsp molasses

  • 1/4 tsp cinnamon

  • 3/8 tsp ginger

  • 1/16 tsp nutmeg

  • 1/16 tsp cloves

  • 1/4 tsp vanilla

finish with brown sugar before baking

Molé

  • 1/2 c bread flour

  • 1/4 tsp salt

  • 1/8 tsp cinnamon

  • 1/8 tsp cloves

  • 1/4 tsp ancho powder

  • 1/4 tsp chipotle powder

  • 1 tsp roasted course peanut flour

  • 2 tsp cocoa

  • 1/2 tsp sugar

  • 1 tsp brown sugar

peanut

  • 1/2 c bread flour

  • 1/4 tsp salt

  • 1 tsp sugar

  • 2 tsp PB2 powder

finish with crushed peanuts and sea salt before baking

pecan praline

  • 1/2 c bread flour

  • 1/4 tsp salt

  • 2 tsp roasted course pecan flour

  • 2 tsp brown sugar

  • 1/8 tsp vanilla

finish with crushed pecans and turbinado sugar to finish

pistachio orange

  • 1/2 c bread flour

  • 1/4 tsp salt

  • 4 tsp course pistachio flour

  • 1 tsp sugar

  • 1 tbsp juiced orange

pistachio Honey-clove

  • 1/2 c bread flour

  • 1/4 tsp salt

  • 4 tsp course pistachio flour

  • 1/4 tsp cloves

  • 1 tsp honey

  • 1/2 tsp sugar

pUMPKIN

  • 1/2 c bread flour

  • 1/4 tsp salt

  • 1 1/2 tsp brown sugar

  • 3/8 tsp cinnamon

  • 1/4 tsp ginger

  • 1/8 tsp nutmeg

finish with brown sugar before baking