Monday, November 21, 2011

Secret Recipe Club

This month I was assigned a wonderful blog from Denmark for the Secret Recipe Club.  I was a little thrown at first but thanks to Heidi at Heidi's World, she includes Google Translate on her blog and I
had such fun looking around.  Heidi loves to cook and I know you will so enjoy her blog,  Please visit and enjoy a little bit of Denmark.  **Heidi did make a comment below that if you choose to make this recipe, please visit the visitor's part of her blog to help with measurements.  She said that I would used isn't accurate so please visit Heidi's blog if you choose to give these yummy bagels a try!

Heidi had so many recipes to choose from.  There were some that were easier to translate than others. I decided to make Mini Wheat bagels.  I had never made bagels and thought I would give it a try. They were awesome!  Mine weren't as pretty as Heidi's.  Next time I would take more time to make the dough nice and smooth.  Also, I have to confess that I royally goofed.  She said to cook them at 200 degrees.  I thought that was a little low but I had never made bagels before.....After the first batch was in the oven for a while, I started to question myself.  AND... of course - Heidi meant 200 degrees Celsius.  I then switched my oven to 390 degree F.... and ended up with wonderful bagels.



Wheat Bagels

1 tsp active dry yeast
3 cups milk
just over 3 Tbsp butter
2 Tbsp sugar
1 tsp salt
1 egg yolk
approximately 9 cups flour

spice mixture for topping:

2 tsp sesame seeds
2 tsp poppy seeds
2 tsp garlic powder
2 tsp onion powder
1 tsp sea salt

Warm milk to between 100 -110 degrees F.  Pour into a bowl and dissolved the yeast in the warm milk allowing to sit for 5 minutes.  Add the softened butter, sugar, salt and egg yolk to the mixture.  Add dough slowly and knead until cohesive, soft and smooth.  The dough is kneaded by hand for 6 - 8 minutes and approximately 5 minutes if using a mixer at high speed.   Line a bowl with a little canola bowl, add the dough mixture and allow to rise in a warm place for an hour. Punch the dough down and form into 16 equal balls and place on a floured surface. Press a hole into the center of each ball, dragging to from a larger hole.  Cover the dough balls with a tea towel and let rise for about 10 -15 minutes.  Bring water in a large pan to a boil.  Boil dough for 2 minutes, flip then two minutes on the other side. Lift them out, drain and lay on a butter lined cookie sheet. Bake at 390 for 20 - 25 minutes or until golden.  Sprinkle topping on bagels halfway thru baking - otherwise the topping might burn. Bagels should sound hollow when knocked on the bottom.

Printable Version 


7 comments:

Veronica Gantley said...

Wonderful blog you got for SRC. I am so glad nothing was lost in translation. She does have a cute little blog. You picked a wonderful recipe. Thanks for sharing.

BigBearswife said...

These would be perfect in the mornings!

heidi said...

What a great choice - I am happy that you liked them!
However, there is a problem with the translation of measurements for the milk and flour - if you followed the quantities you write, there is much too much of that, I'm afraid. Please head over to my blog again and read the tab For foreign visitors - it explains about the measurements...
Again, thanks for choosing this and for the nice words :-)

Eliotseats said...

Cute little bagels. Great for breakfast bites.

marla {Family Fresh Cooking} said...

Love the idea of homemade bagels! You chose a great recipe for the Secret Recipe club. Here is what I cooked up from group C: http://su.pr/1HICCz :)

Teri@thefreshmancook said...

I'm thinking I should try these! They look amazing!

Kirstin said...

I just bookmarked this page. I made pumpkin bagels last month that turned out yummy but not too pretty (C: