New York Style Bagels and Spreads

And the yeast just keeps on rising! That's right lasts week's recipe with yeast went so well i thought I'd go for it again. And this week going for it meant BAGELS! Up at the office we had had lots of sweets this week and so I decided to go a more savory route. I know my blog is called "Taylor Made Sweets" but hey there is something called too much of a good thing.

I got the recipe for the bagels from Emeril Lagasse at foodnetwork.com. But the spreads are 100% Taylor Made! (with some input from Mother Dearest, thanks mom!)


So here are my tips and just so you knows for this recipe:
1. When connecting the two ends of you dough log to form a bagel make sure you pinch it real good so they don't become disconnected in the water.
2. Check on them every five minutes while baking...I did not do this and they came out very close to burnt to a crisp in 25 minutes.
3. When it comes to the spreads be creative! I had a lot of fun making mine!

Here's the recipe:
Ingredients:

• 2 cups warm water, about 110 degrees F


• 2 (1/4-ounce) packets active dry yeast


• 3 tablespoons granulated sugar, plus 1 tablespoon


• 5 to 6 cups all-purpose flour


• 2 teaspoons salt


• 2 teaspoons vegetable oil


• 2 tablespoons yellow cornmeal
  

Directions:
Combine the water, yeast, and 3 tablespoons of the sugar in the bowl of an upright mixer fitted with a dough hook. Stir and let stand until foamy, about 5 minutes. Gradually add 4 cups of the flour and the salt, and mix until the mixture comes together.
Add 1 to 1 1/2 cups additional flour 1/2 cup at a time to make a stiff dough, either stirring with the wooden spoon or working with your hands. Turn out onto a lightly floured surface and knead until smooth and no longer sticky, about 5 minutes, adding just as much flour as needed. (Dough should be heavier and stiffer than regular yeast bread dough.)
Grease a large bowl with 1 teaspoon of the oil. Place the dough in the bowl, turning to coat. Cover and let rise in a warm, draft-free spot until almost doubled, about 1 hour.
Remove from the bowl and punch down the dough. Divide into 12 equal pieces, about 2 to 3 ounces each, measuring about 4 inches across. Form each piece of dough into a ball. Roll each ball into a 4 to 6-inch log. Join the ends and place fingers through the hole and roll the ends together. Repeat with the remaining dough. Place on a lightly greased surface, cover with a clean cloth, and let rest until risen but not doubled in a draft-free spot, 20 to 30 minutes.
Preheat the oven to 400 degrees F.
Grease a baking sheet with the remaining teaspoon of oil. Then sprinkle the yellow cornmeal on the greased baking sheet.
In a large, heavy pot, bring 12 cups of water and the remaining tablespoon of sugar to a boil. In batches, add the bagels to the water and boil, turning, for 30 seconds to 1 minute. Flip bagels onto the prepared sheet pan. Bake for 5 minutes, turn over and cook for another 30 to 35 minutes.
Remove from the oven and let cool on a wire rack.

Lemon Herb Cream Cheese:
Ingredients:

• 1 8oz package cream cheese, softened


• 1 sprig of rosemary, minced


• 5-7 sprigs of thyme, minced


• handful of flat leaf parsley, minced


• 2 cloves of garlic, grated


• the zest of one lemon


• 1/2 teaspoon onion powder


• salt and pepper to taste

Directions:
Mix all ingredients in a bowl until equally distributed and smooth.

Strawberry Cream Cheese:
Ingredients:

• 1 8 oz package cream cheese, softened


• 5-7 strawberries, roughly chopped


• 2 teaspoons sugar

Directions:
Put cut strawberries in a bowl and mix with the sugar. Allow to sit until the juices come out. (about 10-15 minutes) Then add strawberries to cream cheese and mix.


I hope you enjoy this tasty treat!! It's fun to make and delicious to eat!

Also, a special thanks to my little sister, Little Ray for her help in the kitchen!