REAL HOMEMADE BAGELS RECIPE | ALLRECIPES
A recipe for that authentic bagel flavor and texture.
Provided by PLAWHON
Categories Bread Yeast Bread Recipes Bagel Recipes
Total Time 3 hours 20 minutes
Prep Time 30 minutes
Cook Time 20 minutes
Yield 6 bagels
Number Of Ingredients 12
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.
Nutrition Facts : Calories 278.2 calories, CarbohydrateContent 55.9 g, FatContent 7.4 g, FiberContent 1.3 g, ProteinContent 2.1 g, SaturatedFatContent 1.1 g, SodiumContent 1372.4 mg, SugarContent 53.5 g
BIG MOE CASON COLLARD GREENS | HY-VEE
No barbecue is complete with collard greens—Big Moe's recipe uses his Moe Cason pork rub for barbecue flavor!
Provided by Chef Moe Cason
Prep Time 30 minutes
Cook Time 3 hours 30 minutes
Yield 20
Number Of Ingredients 9
Steps:
- 1.
Heat a large skillet over medium heat. Add bacon and render until crisp. Remove bacon from skillet. Add onions and celery. Cook about 4 to 5 minutes or until onions are translucent; remove from heat and set aside.
- 2.
Add water and chicken broth to a large stockpot; add smoked turkey legs. Bring to a low boil and cook the turkey legs for 1 hour or until the meat is fork-tender. Remove turkey from stockpot. Shred meat; return to stockpot.
- 3.
Reduce heat to a simmer. Replace the meat in the stockpot; add undrained onion mixture to stockpot. Stir in Moe Cason pork seasoning and crushed red pepper flakes to taste. Add collard greens to the stockpot and cook until simmered and dark green, about 2 hours (do not overcook).
- 4.
Use a slotted spoon to remove collard greens from remaining liquid. Serve topped with crisp-cooked bacon and additional red pepper flakes, if desired.
Nutrition Facts : Calories 310, FatContent 18g, SaturatedFatContent 5g, TransFatContent 0g, CholesterolContent 90mg, SodiumContent 1370mg, CarbohydrateContent 3g, FiberContent 1g, SugarContent 1g, ProteinContent 33g
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