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California Chopped BLT Bagel: A Delicious Twist on a Classic Recipe

California chopped BLT bagel,
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Bagels are a classic breakfast or snack item, and making them at home is easier than you might think! This recipe yields chewy, flavorful bagels with a golden crust. Customize them with your favorite toppings like sesame seeds, poppy seeds, or coarse salt. Follow the tips below for perfect results every time.

Ingredients

Scale

For the Bagels:

  • 1 ¼ cups water
  • 4 ½ cups bread flour
  • 3 tablespoons white sugar
  • 1 teaspoon salt
  • 2 tablespoons vegetable oil
  • 1 tablespoon instant yeast

For Boiling:

  • 4 quarts water
  • 1 cup honey (optional, for sweetness and chewiness)

Toppings (optional):

  • 2 tablespoons poppy seeds
  • 2 tablespoons sesame seeds
  • 2 tablespoons dried onion flakes
  • 1 tablespoon coarse salt

Instructions

  1. Make the Dough:
    • In the bowl of a stand mixer fitted with a dough hook, combine water, flour, sugar, salt, vegetable oil, and yeast.
    • Mix on low speed for 8 minutes until the dough is smooth and elastic.
    • Perform the “windowpane test”: Stretch a small piece of dough. If it tears easily, knead for another 1-2 minutes.
  2. First Rise:
    • Transfer the dough to a lightly oiled bowl. Cover with plastic wrap and a kitchen towel.
    • Let it rise for 2 hours or until doubled in size.
  3. Shape the Bagels:
    • Punch down the dough and divide it into 6 equal pieces.
    • Roll each piece into a 6-inch log, then join the ends to form a circle.
    • Let the shaped bagels rest for 15 minutes.
  4. Preheat and Prepare:
    • Preheat the oven to 475°F (245°C). Line a baking sheet with parchment paper.
    • Place toppings (if using) on small plates near the baking sheet.
  5. Boil the Bagels:
    • Bring 4 quarts of water to a boil in a large pot. Add honey if desired.
    • Boil 3 bagels at a time for 1 minute per side. Remove with a slotted spoon and place on the baking sheet.
  6. Add Toppings:
    • Dip the tops of the wet bagels into your desired toppings.
    • Sprinkle with coarse salt if desired.
  7. Bake:
    • Bake in the preheated oven for 15-20 minutes, or until golden brown.
  8. Cool and Serve:
    • Let the bagels cool on a wire rack before slicing and serving.

Notes

  1. Gluten Development: Ensure the dough is kneaded enough to pass the “windowpane test” for a chewy texture.
  2. Boiling the Bagels: Boiling gives bagels their signature crust. Don’t skip this step!
  3. Toppings: Add toppings immediately after boiling while the bagels are still wet for better adhesion.
  4. Storage: Store bagels in an airtight container for up to 2 days or freeze for longer storage.

Nutrition

Find it online: https://recipes.gernarb.com/california-chopped-blt-bagel-a-delicious-twist-on-a-classic-recipe/