bagelettes cooling

Bagelettes

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Once a month we volunteer at a local fitness event downtown. Basically, it involves standing behind a table, answering questions, reminding people of all the great benefits that the sponsors offer, handing out prizes, and helping to resolve problems that may occur. It’s easy, it helps support the downtown area, and it helps get people fit, so why not? For our shift, we like to bring down a little something extra for the other volunteers to show that we appreciate their efforts. This time it was bagelettes; think of them as bagel holes (à la doughnut holes) They are a couple of bites, a bit salty, a bit chewy, easy to hold and eat, not real messy, just a great little finger food. You could use them for any small outdoor event (some of the seeds fall off as you eat). So, let’s get started.

Now, we know that we’ve made bagels in the past, and that they beat out any commercially-produced bagel on the planet. (We had that reconfirmed when we had a store-bought bagel as part of a continental breakfast while we were traveling — it was HORRIBLE. Yes, all caps. Just so you will know what to avoid, the brand name sounded like Farrah Dee. You’re very welcome.) This isn’t too different, so it’ll be easy.

Makes about 48 bagelettes

Bagelettes

Bagelettes

Ingredients

  • 1/2 batch basic bread dough, through the bulk rise and ready to divide
  • 2 Tbs brown sugar
  • 5 Tbs poppy seeds
  • 5 Tbs sesame seeds
  • 5 tsp kosher salt

Abbreviated Instructions

Cut off 20-gram pieces of dough, and fold the cut edges under, working the dough until you have a nice little ball of dough. Set on a floured board.

Cover with a dampened dish towel and let rest about 1-2 hours.

Preheat oven to 400°F.

In a shallow bowl, mix together the salt, sesame seeds, and poppy seeds.

Bring a large saucepan (about 2 quarts) of water to a boil, add brown sugar, stir to dissolve.

Working with 8-9 bagelettes at a time, boil the balls of dough for about 3 minutes, using a slotted spoon to flip and push them under the boiling water.

Using a slotted spoon, remove the bagelettes to a plate, let cool for a minute, then roll in the topping mixture.

Arrange on a ungreased baking sheet so that they do not touch and bake 20 minutes, or until browned.

http://scratchinit.halversen.com/2013/04/bagelettes/

Ingredients:

  • 1/2 batch basic bread dough, through the bulk rise and ready to divide
  • 2 Tbs brown sugar
  • 5 Tbs poppy seeds
  • 5 Tbs sesame seeds
  • 5 tsp kosher salt

Ingredient discussion:

The seeds and the salt are for topping the bagelettes; we use kosher salt because it has larger flakes which work better as a topping. Feel free to substitute other toppings, or even make plain bagelettes, as you’ll be the one eating them. After all, we used what we like.

Procedure:

weighing dough
We’ve found 20-gram balls of dough make perfectly-sized bagelettes. Each ball will be about an inch in diameter once shaped.

Shape bagelettes. Since you are making bagel holes, you’ll be shaping dough into, surprise, balls. Hmm, who would have thought? Cut off 20-gram pieces of dough, and fold the cut edges under, working the dough until you have a nice little ball of dough. Set on a floured board.

dough balls resting
Once the dough is shaped, place on a floured board, cover, and let rest about 90 minutes.

Let rest. Cover with a dampened dish towel and let rest about 1-2 hours.

Preheat oven to 400°F.

poopy seeds, sesame seeds, and salt
Mix together the seeds and salt to make bagel topping. Feel free to vary your topping to suit your taste.

Make topping. In a shallow bowl, mix together the salt, sesame seeds, and poppy seeds.

adding brown sugar
Drop the brown sugar into the pan once the water boils; it dissolves immediately and won’t stick to the bottom.

Boil water and brown sugar. Bring a large saucepan (about 2 quarts) of water to a boil, add brown sugar, stir to dissolve.

boiling bagelettes
Boil for about 3 minutes, flipping and submerging so the entire bagelette cooks.

Boil bagelettes. Working with 8-9 bagelettes at a time, boil the balls of dough for about 3 minutes, using a slotted spoon to flip and push them under the boiling water.

rolling bagelettes in the topping mixture
Roll in the toppings, then arrange on an ungreased baking sheet.

Top. Using a slotted spoon, remove the bagelettes to a plate, let cool for a minute, then roll in the topping mixture.

Bake. Arrange on an ungreased baking sheet so that the balls do not touch and bake 20 minutes, or until browned. We used baking sheets lined with silicone mats; it worked perfectly.

bagelettes cooling
Bagelettes cooling.

Enjoy! Remove from the oven, cool on a rack, and have few to snack on.

Aren’t these great?! It is really something to have a nice fresh warm bagel, isn’t it? You don’t have to toast them to try to make them taste better, they don’t even need cream cheese — although we are thinking of making them with little pieces of cream cheese stuffed inside next time. Once you have these, you see why we give bagelettes five stars.

Worth the trouble?

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