What’s better than an everything bagel? How about TWO, GIANT everything bagels???
And here you thought I was kidding! LOL
GIANT EVERYTHING BAGELS {PRINT THIS RECIPE}
1 1/2 cups, plus 3 tablespoons warm water (110 degrees)
1 tablespoon honey
1 tablespoon active dry yeast
4 cups all-purpose flour
1 1/2 cups oatmeal
2 teaspoons salt
3/4 teaspoon black pepper
3 tablespoons dried minced onion
2 tablespoons poppy seeds
2 tablespoons olive oil
1 tablespoon sesame seeds
2 tablespoons garlic powder
1 tablespoon caraway seeds
cooking spray
2 teaspoons water
1/8 teaspoon baking powder
-In a small bowl, dissolve the yeast in the warm water and honey. Allow to sit 5 minutes until it gets foamy.
-In the bowl of a stand mixer (or in a large bowl with a wooden spoon) mix the flour, oatmeal, salt, pepper, minced onion and poppy seeds.
-Using the dough hook (or a wooden spoon) add the yeast mixture to the flour mixture and stir vigorously until all the flour is incorporated.
-Drizzle the olive oil into the dough and continue kneading (either with the dough hook in the stand mixer, or turning it out and kneading the dough by hand) until a soft, smooth dough forms and is not sticky to the touch. *If kneading by hand, you’ll want to have a little extra flour on hand to prevent the dough from sticking to the counter.
-Kneading will take several minutes, whether you’re doing it by hand or with a mixer. Be patient and keep kneading.
-Place the dough in a well oiled bowl and cover the bowl with plastic wrap.
-Place the bowl in a warm place and allow the dough to rise until it doubles in size (approximately 1 hour).
-Once risen, punch the dough down to deflate and divide the dough into two equally sized pieces.
-Shape each piece into a round shape and using your fingers, poke them through the middle of each round and use your hands to stretch the dough to form a large, evenly shaped “O”.
-Line 2 baking sheets with parchment paper.
-Spray a ramekin or small Pyrex type bowl with cooking spray and place the dough circle over the bowl in the center of the parchment lined baking sheet.
-Continue with the second bowl and dough circle.
-Allow the dough to rise again in a warm place until doubled in size.
-Preheat the oven to 375 degrees.
-Dissolve the baking powder in the 2 teaspoons of water and brush the tops of each risen bagel lightly with baking powder mixture.
-Sprinkle the tops of the bagels evenly with the garlic powder, sesame and caraway seeds.
-Bake for approximately 30 minutes.
-Carefully lift the bagels (using pot holders) and remove the bowls from under of the bagels.
-Return the bagels to the oven and continue baking them for an additional 10 minutes (the bagels should sound hallow when tapped).
-Remove from the oven and allow to cool.
-These bagels can be served sliced, as is, or sliced and toasted with your choice to toppings (butter) YUM!
-They also freeze beautifully so you can eat one now and save one for later.
I hope this recipe got a “rise” out of you!
Thanks for the visit. I’d love to hear from you so please don’t be shy about leaving your thoughts, comments and questions if you have any.
Until we eat again!
These are great! Almost like bagel bundts. I love the idea of just cutting off a slice for a breakfast bite.
Ha ha, I love things made tiny or giant! Your mega sized bagels turned out perfectly, and everything bagels just happen to be my favorite!