I’ve made homemade bagels before here and here, but the texture was always a bit off. So over the weekend I looked over a bunch of bagel recipes over the weekend and came up with this recipe. Making bagels or any type of bread isn’t as intimidating as you think – it just takes patience of kneading the dough and letting the dough rise. Which is why I love baking bread over the weekend – you just set it and forget it and go about your business and look at the clock and see that the dough is ready to bake!
I love all kinds of bread, but I especially love bagels. It’s funny because back in the day when I lived with my parents when Hannah was little, every other weekend I’d do a bagel run and bring home bagels and cream cheese. Back then I was a super picky eater and the thought of cream cheese made my skin crawl and I’d watch my Dad smear thick layers of it on his bagel. Ew. Now I think I could just eat cream cheese right out of the container! It still amazing to me that water, flour, salt and yeast can make something so delicious.
- 3 cups flour
- 1/2 cup whole wheat flour
- 1.5 tablespoons sugar
- 1.5 teaspoons salt
- 2 teaspoons yeast
- 1.5 cups warm water
- Put the water in a 4 cup measure. Add in the sugar and yeast and let it sit for 5 minutes. After five minutes, stir until combined. In a large bowl and the flours and salt. Pour in the yeast/sugar/water mixture and combine until all the flour is absorbed. Pour some flour on your countertop and let kitchen therapy take over and knead the dough for 10 minutes. Pour a bit of olive oil in a large bowl and roll the dough in the oil and let rise for an hour. Punch down, and let sit for 10 minutes. Meanwhile, boil a big pot of water. Divide the dough into 10 pieces – I weighed mine, so each piece was 2.9 ounces. Roll into a ball, stick your thumb in some flour and poke a hole in the middle and then turn to make the hole in the middle stretch a bit. Once all the bagels have been shaped, boil for a minute on each side. Once out of the water, sprinkle with topping of choice – I used sesame and poppy seed. I baked mine on a baking steel at 425 for 20 minutes.
That’s how the dough looked after an hour. Once you punch it down, you’ll begin to see little air bubbles.
The best part though? The nutrition!
Okay, so these are as giant as the ones you get at Panera, but you get all the taste at about half the calories and carbs of those bagels, and my breakfast bagel sammie was so filling – I ate this breakfast at 9:00 a.m. and I didn’t have lunch until nearly 3 pm!
Speaking of baking steel, check it out – they regrammed my Reuben pizza! I am pretty much an Instagram whore, but I am totally fine with that.
I had my last physical therapy session yesterday at lunch. My knee is 100% – no pain at all, going up stairs, or anything. Today I am going to be doing lower body strength exercises that I’ve been avoiding for the last few weeks, so fingers crossed I will be just fine. By the time I got back it was just after 2:30, and by the time I heated up soup it was nearly 3 before I ate. I ended up bringing leftover tortilla soup from the freezer with some homemade tortilla chips.
I’ve switched my strength training back to BiteSizedFitness – they now have an app, which is awesome just to pull up when I am at the gym. Yesterday was chest: it took me about 25 minutes to complete all those reps with a bit of rest in between.
Then did 2 miles on the treadmill and then finished off with 10 minutes of abs on the ball.
Hannah helped me meal plan over the weekend, and she loves Pinterest as much as I do and she saw a recipe for a copycat taco bell crunch wrap supremes. I’ve never had that before, but it’s basically a beef tostada wrapped in a burrito size flour tortilla, then cooked until crispy on the outside. It was a bit too many carbs for me to have that, so Hannah took over for her and Jacob’s dinner – she took these pics on my iPhone:
I ended up having three beef, black bean, corn, romaine lettuce, cilantro and red cabbage tostadas. Oh, and three tablespoons of Taco Bell’s queso – ya know, only to help keep all the toppings from falling off.
Since I had PT I ended up with just over 11,000 steps for the day – not bad!
It’s chilly and rainy this morning so I am going to start off my day with stretching – make it a great day!