Homemade Bagels are easy to make and you can add a variety of ingredients to the dough and on top.
Normally bagels are made with non-diastatic malt powder, which would be a tough find in most grocery stores.
I could have ordered online. Instead I opted for a trick I picked up from King Arthur Flour: good old fashioned instant malted milk powder. It worked like a charm to give it the right flavor and texture.
Natural Food Coloring
I tossed a little pureed beets into the dough to give them a lovely pink hue. You can use spinach or kale or other "green" for a green tint.
You aren't going to get a load of extra nutrition from the veggies in here since there is only a quarter cup for 16 bagels. But it sure
beets beats a mouthful of red food dye.
And for those wondering, no, you don't taste the vegetables after the bagels are cooked. I promise! My picky eaters would have let me know if they detected it.
Naturally Pink Bagels
- 2 cups lukewarm water
- 1 tablespoon active dry yeast
- 2 tablespoons brown sugar
- ¼ cup instant malted milk powder
- ¼ cup pureed beets
- 5 ½ - 6 cups all purpose flour
- 1 teaspoon salt
- 2 quarts water
- 2 tablespoons instant malted milk powder
- 1 tablespoon sugar
- 1 Large egg white (beaten)
- toppings (sesame seeds, poppy seeds, dehydrated onions, etc.)
- Add yeast and sugar to the warm water and let proof for 5 minutes. It should begin to foam on top, if it doesn't your yeast may be bad.
- Add instant malted milk powder and beets.
- In a large bowl whisk together 5 ½ cups of flour and salt. Add in the liquid and mix until combined. Add extra flour if dough is too soft to knead.
- Knead dough with a bread hook attachment in a mixer or by hand. until smooth (5-10 minutes).
- Put dough in a greased bowl. Cover with a piece of lightly greased plastic wrap. Let rise in a warm draft free place until doubled, 1 ½ to 2 hours. (I like to put mine in an unheated oven with the light on).
- When dough is doubled in size, place on a clean counter and punch it down.
- Preheat oven to 425 degrees.
- In a stock pot (or other pan that is at least 3" high) combine the water bath ingredients and bring to a boil.
- Divide dough into 16 balls. Poke a hole through the dough with your index finger and twirl a few times to make a ring.
- Boil the bagels 3-4 at a time for 30 seconds, then flip and boil another 30 seconds. Remove with a slotted spoon and put on baking sheet.
- Brush bagels with beaten egg white and sprinkle with topping if desired.
- Bake at 425 degrees until golden brown, about 20 minutes.
More Bagel Recipes
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