Bugs Bunny Bagels Recipes

HOMEMADE BAGELS RECIPE

Steps:

• Whisk the warm water and yeast together in the bowl of your stand mixer fitted with a dough hook attachment. Cover and allow to sit for 5 minutes.
• Add the flour, brown sugar, and salt. Beat on low speed for 2 minutes. The dough is very stiff and will look somewhat dry.
• Turn the dough out onto a lightly floured surface. With lightly floured hands, knead the dough for 4-5 minutes. The dough is too heavy for the mixer to knead it!
• Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise at room temperature for 60-90 minutes or until double in size.
• Line two large baking sheets with parchment paper or silicone baking mats.
• When the dough is ready, punch it down to release any air bubbles. Divide the dough into 8 equal pieces. (Just eyeball it- doesn't need to be perfect!) Shape each piece into a ball. Press your index finger through the center of each ball to make a hole about 1.5 - 2 inches in diameter. Watch video above for a visual. Loosely cover the shaped bagels with kitchen towel and rest for a few minutes as you prepare the water bath.
• Preheat oven to 425°F (218°C).
• Fill a large, wide pot with 2 quarts of water. Whisk in the honey. Bring water to a boil, then reduce heat to medium-high. Drop bagels in, 2-4 at a time, making sure they have enough room to float around. Cook the bagels for 1 minute on each side.
• Using a pastry brush, brush the egg wash on top and around the sides of each bagel. Place 4 bagels onto each lined baking sheet. Bake for 20-25 minutes, rotating the pan halfway through. You want the bagels to be a dark golden brown. Remove from the oven and allow bagels to cool on the baking sheets for 20 minutes, then transfer to a wire rack to cool completely.
• Slice, toast, top, whatever you want! Cover leftover bagels tightly and store at room temperature for a few days or in the refrigerator for up to 1 week.

FOOLPROOF HOMEMADE BAGELS RECIPE

Steps:

• In the bowl of a food processor fitted with the blade attachment (or in a stand mixer fitted with the dough hook), pulse together the flour, salt and yeast (or, if using a stand mixer, stir on low). In a medium bowl, whisk together the water and the barley malt syrup. Add it to the food processor (or stand mixer) and immediately (see notes above for why) blend for 60-90 seconds, standing nearby the entire time - at any sign of the blade jamming, stop the machine. (If using a stand mixer, knead on medium speed for 90 seconds.)
• With oiled hands, transfer the dough from the food processor to the bowl. The dough will feel warm and sticky. With oiled hands stretch the dough up, then down toward the center several times to form a ball. (See video for guidance.) Lightly rub some oil over the dough to coat - this will prevent a crust from forming on the dough. Cover with a tea towel, cloth bowl cover or plastic wrap. Transfer bowl to the fridge for 12 hours or longer.
• Place a large pot of water on to boil. When it simmers, add a big glug (about ¼ cup) barley malt syrup. Preheat an oven to 425ºF. Line two sheet pans or one large pan one with parchment paper (see notes above). Prepare the egg wash if you haven't already. Place toppings of choice in shallow bowls.
• Remove bowl with dough from fridge. Turn dough out onto a lightly floured work surface. For perfectly even bagels, use your scale to portion the dough into 8 or 12 pieces, depending on the quantity of dough you made-if you weighed your ingredients, each dough ball should weigh about 105 to 110 g. Form each portion into a ball, using the pinky edges of your fingers to create tension. After all of the balls have been formed, dust your hands with flour and use your thumb to poke a hole into the center of each dough ball. Use your hands to stretch the dough into a donut-shape-don't be afraid to really tug outward and under, almost as if you were going to turn the dough inside out but stop before you do. Note: If you don't pull out and under, the bagels will puff into cone-liked shapes upon baking. Truly: Be aggressive with the shaping. Video guidance here.
• Line a sheet pan with a tea towel. Have a stopwatch (or your phone or a clock) nearby. Drop 4 of the dough rings into the boiling water at one time. Boil 30 seconds on each side. Use a spider or slotted spoon to transfer the boiled rings to the towel-lined pan. Repeat until all of the rings have been boiled.
• Brush each ring with the egg wash. If you are using any toppings, dip the egg-washed bagels into the topping-filled bowls, then transfer to the parchment-lined sheet pan. If you an extra large sheet pan (see notes), you can bake all 12 at once. If you have a smaller pan, bake 6 to 8 at one time.
• Transfer pan or pans to the oven and bake for 20 to 25 minutes or until bagels are evenly golden all around. If you are using two pans, rotate the pans halfway through. Let bagels cool on sheet pans.

GRANDMA SHERRILL'S BAGELS

Steps:

• Mix flour, hot water, sugar, yeast, and salt in a large bowl; transfer dough to a work surface and knead for 10 minutes. Place dough in a bowl and let rise for 15 minutes.
• Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
• Form dough into 24 balls; punch a hole in the middle of each ball with a finger, creating a bagel shape. Place bagels on the prepared baking sheet; let rise for 20 minutes.
• Bring a large pot of water to a boil; cook bagels, working in batches, in the boiling water, about 45 seconds per side. Place boiled bagels on a clean towel to drain. Return bagels to the baking sheet.
• Bake in the preheated oven until cooked through and lightly browned, 30 to 35 minutes.

REAL HOMEMADE BAGELS

Steps:

• Combine 1 1/4 cup water, flour, sugar, 1 teaspoon salt, vegetable oil, and yeast in the mixing bowl of a stand mixer. Mix on low speed using the dough hook until well-developed, about 8 minutes. To ensure the gluten has developed fully, cut off a walnut-sized piece of dough. Flour your fingers, and then stretch the dough: if it tears immediately, the dough needs more kneading. Fully developed dough should form a thin translucent "windowpane."
• Transfer the dough to a lightly oiled bowl, cover it with plastic wrap and a kitchen towel, and let rise for 2 hours.
• Punch the dough down, place it on a lightly floured work surface, and use a knife or dough scraper to divide the dough into 6 pieces (or more, for smaller bagels). Roll each piece of dough into a sausage shape about 6 inches long. Join the ends to form a circle. Repeat with the remaining dough, and let the bagels rest for 15 minutes.
• Preheat oven to 475 degrees F (245 degrees C). Line a baking sheet with parchment paper. Arrange small plates with poppy seeds, sesame seeds, and onion flakes next to the baking sheet.
• Bring 4 quarts water to a boil in a large pot. Add honey, if desired (see Editor's Note). Boil the bagels, three at a time, until they rise to the surface of the pot, about 1 minute per side. Remove the bagels with a slotted spoon and place them on the parchment-lined baking sheet.
• Dip the tops of the wet bagels into the toppings and arrange them, seeds up, on the baking sheet. Sprinkle with coarse salt, if desired. Bake in the preheated oven until the bagels begin to brown, 15 to 20 minutes.

EVERYTHING BAGEL BUN

Steps:

• Preheat the oven to 350 degrees F.
• Brush the outside of the bun top and bottom with the egg white. Sprinkle with the poppy seeds, onion, sesame seeds and salt. Place seasoned-side up on a baking sheet and bake for 5 minutes.

HOMEMADE BAGELS

Steps:

• For the dough: Pour 1/2 cup warm water into a mixing bowl. Mix in the barley malt syrup, yeast packet and sugar until dissolved, then allow the yeast to foam, 10 minutes.
• To the bowl of a stand mixer fitted with the dough hook attachment, add the bread flour and salt and mix to combine. When the yeast mixture is ready, pour into the flour along with an additional 1 3/4 cups warm water. Mix until a soft dough forms. Your dough should clean the bowl and begin to climb the hook. Mix for about 5 minutes more on medium speed.
• After 5 minutes of mixing, pour the dough onto a clean surface and continue kneading by hand for an additional 15 minutes, until the dough is stiff, slightly tacky and very smooth. Put the dough in a clean bowl and cover with a damp towel. Let rise until doubled in size, 1 to 1 1/2 hours (see Cook's Note).
• Pre-shape the dough: Fold the dough down, deflating it, then turn out onto a clean work surface. Cut the dough into 12 equal pieces, about 4 ounces each. Form each piece of dough into a tight ball, rounding it in a circular motion until smooth. Place on a parchment-lined sheet tray lightly sprayed with cooking spray and repeat with the remaining dough, 6 to a tray. Cover with a damp towel and allow to rest for 10 to 15 minutes.
• Shape and proof: Roll out each ball into a rope roughly 9 to 10 inches. Pick up the rope and wrap it around your fingers where they meet your palm, overlapping the ends and forming a ring of even thickness. Seal the seam by rolling on your palm, then reshape if necessary into an even ring. Place back on the parchment and repeat with the remaining dough. Cover tightly with plastic wrap, then place the damp towel over the sheet tray. Refrigerate at least 4 hours or overnight.
• Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Your grill should be at 450 degrees F.
• Finishing and baking: Allow the chill to come off of the bagels for at least 1 hour before baking. The bagels are ready to finish when the dough floats in room temperature water. Fill a bowl with room temperature water, pick up a bagel and drop it into the bowl. If it floats, the bagels are ready to proceed with the rest of the finishing and baking process. If the dough sinks, allow the dough to set out at room temperature for another 30 minutes and test again.
• For the bagels: Fill a pot halfway with water and bring to a boil on the direct heat side of the grill. Whisk in the barley malt syrup and baking soda. The water should look like brewed black tea. Drop as many bagels as will comfortably fit, about 4, into the pot and boil for 1 minute, flipping halfway through. Remove to a draining rack and continue with the remaining bagels. Pour your desired toppings onto plates and dip the tops of each bagel into the topping, pressing gently.
• Put the bagels on a cast-iron pan, place on the offset heat part of the grill, close the grill and bake until the bagels are deep golden brown, 20 to 25 minutes. Let cool before serving.
• Oven method: Bake on a parchment-lined rimmed baking sheet at 450 degrees F for 40 to 45 minutes.

HOMEMADE BAGELS RECIPE BY TASTY

Steps:

• In a food processor, add the flour, yeast, salt, and sugar. Pulse until incorporated.
• While running, slowly add the warm water until the dough balls up. You may not need all the warm water.
• Carefully push the dough back into the blade's path and continue to process for an additional 30 seconds or until the dough is firm and stretchy, but not sticky nor squishy.
• Gently round the dough into a ball and place in a lightly oiled bowl. Cover with a damp, warm towel for an hour or until the dough has doubled in size.
• Add the barley malt syrup to about 6 quarts of water and bring to a boil.
• Place a tray with about 2 quarts of water on the bottom shelf of the oven. Preheat to 425°F (220°C).
• Place the dough onto a lightly floured surface and divide into 6 equal pieces (roughly 5 ounces (140 g) a piece if you use a scale). Cover the pieces with a damp towel.
• One at a time, form the dough into a ball, pinching the seams together at the bottom. Place the dough seam side down and-cupping your hand over the dough-apply gentle pressure, working the ball in circles until the seams on the bottom are smoothed out. Gently reshape the edges of the ball into a circle.
• Using your thumb, press down into the center of the ball to the counter. Working in a circle, carefully stretch the dough into a ring until the hole at the center is about 2 inches (5 cm) in diameter.
• Place the dough rings under a damp towel and let rise for 10 minutes.
• Working in batches of two, place the bagels in the boiling water/syrup. They should float at the surface. Let them boil for 30 seconds, then flip and boil for an additional 30 seconds.
• Remove the bagels from the water/syrup and gently pat dry with a clean towel.
• Brush the tops with the beaten egg. Optionally, if you want toppings, dip the egg-washed side of the bagel into the mixture of your choice.
• Place the bagels on a parchment paper-covered baking sheet. Bake until golden brown, about 15 to 20 minutes.
• Transfer to a wire rack to cool.
• Enjoy!

VANILLA BACKYARD BUGS AND/OR SWEET RIDES CAKELETS

Steps:

• Have all ingredients at room temperature. Position rack in the lower third of oven and preheat to 350F for Sweet Rides car cakelet pan, or preheat to 375F for Backyard Bugs cakelet pan. Brush pan with unsalted vegetable shortening and lightly flour; tap out excess flour ~ or brush with vegetable shortening AND then spray with baking spray that contains flour!
• Stir together flour, sugar, baking powder, baking soda and salt in the bowl of electric mixer.
• In a separate bowl whisk together the melted butter, sour cream, eggs and vanilla until combined.
• Pour butter mixture into flour mixture and beat with electric mixer on the loweest speed until the dry ingredients are moistened (15-20 seconds). Scrap down the sides of the bowl, increase the speed to medium and beat for 30 seconds.
• Spoon HALF THE BATTER into the prepared pans, dividing evenly and filling each well to within 1/2 inch of the rim ~ DO NOT OVERFILL! Tap the pan firmly on the counter top to release any air bubbles.
• To ensure good detail on the cakes, spread the batter so it is slightly lower in the center of the wells.
• For the Backyard Bugs cakelet pan, bake in a preheated oven at 375F for about 18 minutes. Cool in pan on a rack for 15 minutes then invert pan onto rack and cool at least an hour before decorating. REPEAT with remaining batter if you only have the Backyard Bugs pan ~ one recipe makes 16 cakelets!
• For the Sweet Rides cakelet pan, bake at 350F for 18-20 minutes. Cool in pan on a rack for 15 minutes then invert pan onto rack and cool at least an hour before decorating. REPEAT with remaining batter if you only have the Sweet Rides pan ~ one recipe makes 16 cakelets!
• OPTIONAL GLAZE: In a small saucepan over medium heat, combine the water and sugar and heat, stirring until the sugar dissolves. Remove from heat and stir in vanilla. Using a pastry brush, brush cooled cakes with the glaze ~
• DECORATIONS: Be creative and use piped frosting on cakelet edge details, dust with powdered sugar, or sprinkle cakes with colored sugar and/or non-perils while glaze is wet.