Recipes

-Mix the agave with the warm water, and add the yeast. Wait for bubbles (2-3 min for me)

-Mix together most of the wheat flour, all of the bread flour, and the salt

-Add the yeast mixture to the dry ingredients and start mixing. Add additional flour as needed, and kneed for approximately 5 minutes

-If you want to add mix-ins to the dough, or make multiple flavors, separate the dough and add now.

-Add the dough to a greased bowl, and let sit for one hour.

-Once it’s grown to an exciting new size, break into balls and make holes, if you choose.

-Let the dough settle for a 5-10 minutes here

*** This is the step that the New Yorkers seem to swear by. At the risk of disgracing bagel lovers everywhere, I will say that I forgot to do this the first and third time I baked them, and truly didn’t notice a huge difference. I made sure to try it once for comparison purposes, but it

really didn’t seem to effect the texture or flavor too much.. BUT, if you’d like …

-… Bring about 2 cups of water to a boil and add a pinch of sugar. Reduce to a simmer, and toss a

round of bagel dough in for a short 30 seconds, making sure to rotate half way through. Let drain and dry before proceeding, and repeat for the rest of the batch.

-Preheat oven to 400F

-Mix the flaxseed and water and let sit for a few minutes so it can gel up.

Paint it onto the bagel, this part gives them their crispy exterior.

-I add the seasonings to the top of bagels at this step as well.

-Bake for 20-30 minutes (mine were good to go a little after 20), rotating half way through if you choose.