Einkorn Bagels with Strawberry Cream Cheese
I used to bake with Einkorn flour a lot more often. I've recently felt a little convicted for not using it over the past couple of years, as there are more benefits than whole wheat or all-purpose flour. I think I will do a separate post on just Einkorn wheat. For now, I want to talk about these bagels.
First, you should know that this was my very first bagel-making experience. If I can make them, so can you. With Valentine's Day coming up I had a hankering to bake something pink for breakfast. I saw a picture of pink bagels when I was making my grocery list and EUREKA! I knew then I wanted to make strawberry bagels with the 10 lb bag of Einkorn flour that was sitting in my garage.
However, my attempt at making these strawberry flavored didn't turn out. I will need to go back to the drawing board on that one. I also nixed the food coloring and decided not to make these pink. I wanted to keep them all-natural. Which worked out, considering you can't see or taste the strawberries I put in them. Where did they go? Does yeast eat chopped up strawberries? I have no idea. If you know, tell me.
Even though these strawberry-intended bagels are void of strawberries they still tasted great. My family is begging me to make them again. They weren't even sad about the strawberries disappearing. They raved about the bagels all day and told me I need to make them again SOON. If you make these, leave me some comments. I'd love to know what you think. I'll try to take some more pictures next time I make these and post some pics of the process. I really need to get better at taking pictures while I"m on the move.
Einkorn Bagels with Strawberry Cream Cheese
1 and 1/2 C. Water at 100-110 degrees F.
2 and 3/4 tsp. Instant Yeast
4 C. Einkorn flour, plus more for your work surface
1 Tbsp. brown sugar
2 tsp. sea salt
1 Tbsp. maple syrup
1 egg white + 1 Tbsp. water for an egg wash
1. Combine the heated water and the yeast in the bowl of your mixer fitted with the dough hook attachment. Cover with a towel and let sit for five minutes.
2. Uncover yeast and water mixture, add the Einkorn flour, brown sugar, and salt. Beat on low speed for two minutes. (I live in a dry climate so I added 1 more Tbsp. warm water during the mixing process) with the dough hook. The dough will be thick, but it should come together and not be crumbly.
3. Lightly flour some of your counter space and turn the dough out. Flour your hands and knead the dough for five minutes. Lightly grease a large bowl with cooking spray. Place the kneaded dough in the bowl and cover tightly with plastic wrap and then a kitchen towel. Place the bowl in a warm, non-drafty place in your house for 60-90 minutes, or until dough doubles in size. (It took 90 minutes for my dough, but I also live at 8,000+ feet above sea level; which tends to change all of my baking. So, check your dough after 60 minutes to see if it's ready.)
4. At this point you can either continue making your bagels or you can set the dough in the covered bowl in the fridge and finish them the next day. Just make sure you let the dough warm up to room temperature before you finish them. I got interrupted and had to do this.
5. Preheat oven to 425 degrees F.
6. Once the dough has doubled in size, punch the dough down to remove any air bubbles. Fill a large, wide pot with at least 2 quarts of water. Heat water until boiling and then turn the heat down to medium-high. Add 1 Tbsp. maple syrup to the hot water and stir. This will make the finished product more crispy and shiny on the outside.
6. Grease a baking sheet with cooking spray. Turn the dough out and divide it into 8 equal triangles. Using your hands, roll each piece of dough into a ball and flatten a bit into a bagel shape. You'll probably have to be pretty firm with your hands. Use one finger to poke a hole in the center, then expand the hole with two fingers, wiggle your fingers a little bit to help you make the hole bigger. Don't worry if your bagels aren't perfectly round. Mine certainly were not, but this is part of the fun.
7. Drop 2 or 3 of the dough bagels at a time into the simmering water. Remove them after 1 minute and place them on the prepared baking sheet. Continue the process with the remaining bagels.
8. Brush each bagel with the egg wash. Bake for 20-25 minutes, turning them over halfway through baking.
9. Let bagels cool before enjoying them, if you can resist the wait. We toasted ours and ate them with the strawberry cream cheese. I ate one the next day with butter and honey- delicious!
Strawberry Cream Cheese
1 block cream cheese, lightly melted
1/4 C. finely chopped strawberries
Using a spoon, stir the lightly melted cream cheese in a bowl so it looks like yogurt. Add the chopped strawberries and stir well. Refrigerate for 2 hours or overnight.