Soft on the inside and chewy on the outside, these bagels have a hint of sweet and are full of spice.
Yield 8-10 bagels
Ingredients
1/2cupwarm water(110-115°F)
2(0.25oz each) packages (14g) or 4 1/2 teaspoons Platinum Yeast
1teaspoongranulated sugar
3 1/2cupsbread flour, divided
1/4cupmilk(110-115°F)
1/2cupmolasses
1/4cupbrown sugar
1tablespoonground ginger
1/2tablespoonnutmeg
1/2tablespoonground cinnamon
1/4tablespoonallspice
1teaspoontable salt
1/2cupcorn meal(for bottoms of bagels)
1egg white(for brushing on bagels)
Instructions
In bowl of a stand mixer, add warm water, yeast and sugar; whisk to combine. Allow to rest for 5 minutes.
To mixer bowl, add in 1 1/2 cups flour, warm milk, molasses, brown sugar, all of the spices and salt. Mix on medium speed using a paddle attachment.
Switch to dough hook. On low speed, add enough of the remaining flour, 1/2 cup at a time, until the dough comes together in a ball and is only lightly sticky.
Turn mixer on to medium speed and knead until the dough is soft and elastic. When you pull at it, it should bounce back.
Turn dough out into a greased bowl (with baking spray or lightly greased with butter). Cover and place in a warm spot. Allow dough rise and double in size.
Punch dough down. Turn dough out onto a clean surface. Divide evenly into 8-10 pieces. Shape each piece into a ball.
Poke a hole in the center of each ball and slightly stretch it out to form a bagel shape.
Set bagels on a parchment-lined baking sheet. Cover; let rise until doubled in size, or until indentation remains after lightly touching with finger.
Meanwhile, bring a large pot of water to a boil. Preheat oven to 415°F.
Once bagels have finished rising, place 2-3 bagels at a time into the boiling water and boil until they float to the top. Using a slotted spoon, remove bagels from the water onto a cooling rack.
Add cornmeal to a shallow baking dish, and place the bottom of each bagel in the cornmeal and then place bagels on a parchment paper-lined baking sheet.