Bagel Sunday is Coming!

Years ago on a bleak Sunday in January, the one right before MLK jr. day observed, some friends and I inadvertently started a tradition. After a long night of revelry we woke up craving carbs and decided to get some bagels. While standing in line my superb math skills allowed me to figure out that a baker's dozen would be cheaper than if each of us only got two bagels. We then spent the rest of the day noshing on a variety of bagels with a variety of schmeers. Because all three of us had been on the South Beach diet we were very giddy and very gassy. We had a great day and decided to do it every year on the Sunday before Martin Luther King Jr. Day Observed. We also decided that each of us could invite one other person to join us. And in turn the next year that other person could invite one other person to join them. While I can't say that we all still celebrate together, it is always an option. I plan on continuing this tradition and enjoying it for the rest of my life. And now you can enjoy what I'm planning on for this year.

Bagel Recipe:

1 1/2 cups slightly warm water
1 1/2 teaspoons instant yeast
1 tablespoon oil
1 tablespoon sugar
2 teaspoons honey
2 teaspoons kosher salt
4 1/2 - 5 1/2 cups bread flour, preferably unbleached

Kettle water:
6 quarts of water
2 tablespoons sugar
1 teaspoon kosher salt
Cornmeal for sprinkling (optional)

Whisk together water, yeast, oil, sugar and honey. Stir in one cup of flour, then salt, then most of remaining flour. Knead 10-12 minutes to make a very stiff dough. Cover and let dough rest on a board about 10 minutes.

Fill a large soup pot or Dutch oven three quarters full with water. Add the sugar and salt. Bring water to a boil. Preheat oven to 450 degrees F.

Divide dough in 10 to 12 balls. Using your thumbs punch a hole in the middle while pulling/rolling dough inward with your fingers. Place on a very lightly floured surface near your stove. Let bagels rest 15 to 20 minutes. Bagels should have a 'half proof' - they should rise halfway or appear puffy.

Prepare two baking sheets. Line one with a kitchen towel, the other sprinkled with cornmeal (optional). Reduce water to simmer and add bagels a few at a time. Allow to come to surface and simmer thirty seconds. Turn over and cook other side about 45 seconds (total 1 1/2 minutes). Place on prepared, towel-lined baking sheet. Leave plain or sprinkle on topping of choice.

Place in oven, reduce heat to 425 F. and bake until done, about 17-22 minutes, turning bagels once, when almost baked.

Yield: 10 to 12 bagels.

Everything Bagel Toppings:Sesame seeds

Poppy seeds
Dry or rehydrated garlic granules
Dry or rehydrated onion flakes
Sesame seeds
Coarse salt

Cinnamon Raisin Bagel:

Mix into dough as much cinnamon and raisins as you would like

Tomato and Herb Bagel:

Mix into dough chopped sun-dried tomatoes, dried basil and oregano

Pumpernickel:

Use molasses instead of honey and sugar, and 1/2 dark rye flour.