Cornmeal Bagels Recipe Video Recipe For Deviled

CORNMEAL BAGELS

Steps:

• Whisk together 1 cup bread flour, cornmeal, yeast, 2 tablespoons sugar, and salt in the bowl of a stand mixer.
• Heat water to warm (120° to 130°F) and add it and the oil to flour mixture. Stir to combine. Add egg and stir to combine.
• Blend on medium speed using the flat beater for 3 minutes. Switch flat beater to dough hook and turn mixer to the manufacturer's recommended speed when using a dough hook.
• Whisk together remaining flours and gradually add enough to make a soft dough and the dough "cleans" the sides of the bowl. Knead with dough hook for 4 minutes.
• Hand knead dough a few times until smooth. Place in a greased bowl, turning to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
• Heat oven to 375°F. Line rimmed baking sheets with parchment paper.
• Bring a large pot of water 3-inches deep to a low boil (or fast simmer) and add 1 tablespoon of sugar for every quart of water.
• Punch down dough and divide it into 12 equal pieces.
• Shape each piece into a smooth ball. Use a finger to punch a hole in the center. Gently pull dough to make a 1- to 2-inch hole.
• Place a few bagels at a time in the boiling water (bottom side up works best). Turn bagels over after 45 seconds. Boil for another 45 seconds then remove bagels from water using a slotted spoon and place them on a wire rack to drain for a few minutes.
• Place drained bagels on baking sheets.
• If you want to top the bagels with seeds, brush tops with beaten egg white and sprinkle the seeds on top.
• Bake bagels until golden brown, about 20 to 25 minutes. Rotate sheets half way through baking for even browning.
• Transfer bagels to a wire rack to cool completely.

CORNMEAL BAGELS

Steps:

• In large mixer bowl, combine 1 cup flour, cornmeal, yeast, 2 tablespoons sugar and salt: mix well.
• Add very warm water (120-130°) and oil to flour mixture.
• Add egg.
• Blend at low speed until moistened: beat 3 minutes at medium speed.
• By hand, gradually stir in enough remaining flour to make a soft dough.
• Knead on floured surface until smooth and elastic, 3 to 5 minutes.
• Place in greased bowl, turning to grease top.
• Cover and let rise in warm place until doubled, about 1 hour (30 minutes for quick rise yeast).
• Punch down dough.
• Divide into 4 parts.
• Divide each part into 3 pieces.
• On lightly floured surface, shape each piece into a smooth ball.
• Punch a hole in the center with a finder.
• Pull dough gently to make a 1 to 2-inch hole.
• Heat 2 quarts of water and 2 tablespoons sugar to boiling.
• Place a few bagels at a time in boiling water.
• Simmer 3 minutes, turning once. Remove with slotted spoon.
• Place on greased cookie sheet.
• Brush tops with 1 egg white, slightly beaten: sprinkle with poppy or sesame seeds.
• Preheat oven to 375°F degrees.
• Bake at 375° for 20 to 25 minutes until golden brown.
• Remove from cookie sheets: cool.

EVERYTHING BAGEL DEVILED EGGS RECIPE BY TASTY

Steps:

• Cut the hard-boiled eggs in half. Scoop out the yolks and transfer to a medium bowl.
• Add the cream cheese, mayonnaise, Dijon mustard, paprika, pickle juice, ½ tablespoon Clubhouse® Everything Bagel Seasoning, and 1 tablespoon chives to the bowl with the egg yolks. Whip until smooth. Transfer to a piping bag.
• Pipe the filling into the egg whites. Sprinkle with remaining tablespoon of chives and tablespoon of Clubhouse® Everything Bagel Seasoning.
• Serve immediately.
• Enjoy!