Waking up in the morning is not a struggle for me. I have always been one of those people who is up with the sun. The problem, unfortunately, is the actual act of getting out of bed. My covers are always so warm and snuggly, and my pillow provides just the perfect amount of softness and support. Really, there is no logical reason to leave, right? Well, there is one. It waits for me in the kitchen every morning. It beckons to me with its crispy, tanned skin and its soft, delectable center. If it weren't for the promise of delicious bagels in the morning, I don't think my feet would ever leave the covers and touch the floor again.
My first experience with Dutch Crunch bagels was at Wegmans. Choosing a single bagel from the Wegmans bakery collection is akin to choosing one pair of shoes from an entire shoe section. Every one is unique and different, but every one is equally appealing. They have sweet bagels (like French toast, blueberry and cinnamon raisin). They have the classics (like egg, plain, and everything). They have the savory (like poppy seed, cheese, and THE marco polo). Despite the amazing display, I have to say that the Marco Polo bagel has emerged (after many, many trials) one of my favorites. Essentially, after some research online, Marco Polo is Wegmans' special name for Dutch Crunch. Their base bagel is soft and fluffy with a thin but chewy crust and, if you get there early in the morning, it is fresh and warm. The Dutch Crunch topping, a smooth combination of yeast and rice flour, browns ever so slightly in the oven and is marked with the unique cracks that provide the crumbly deliciousness. Wegmans only makes Marco Polo bagels on the weekend (I know, what a tease?!), but whenever my mom and I see them, we scope out the fluffiest bagels with the most topping and choose those for our morning treats. Then, we'll sit in the Wegmans café area, chewing on our slightly toasted bagels, drinking our morning caffeine, and chatting about the day to come. (I would say that's a pretty suifficient motivation for getting out of bed).
Though I cannot replicate the Wegmans bagel perfection, I knew I had to try my own take on the Marco Polo (or for non-wegmans-enthusiasts, Dutch Crunch). I prepared the dough. the night before with a little wheat and bread flour and boiled and coated them in the morning, so they would come out of the oven fresh and hot (hopefully, approaching the fresh taste of Wegmans). Because my mom and I love the topping SO much, I added a little more topping than the typical Wegmans bagel has. It was delicious! Even after breakfast that morning, we enjoyed them in various ways (like as a base for a delicious PBJ or covered in tzaziki). Because the flavor is neutral (its all about the texture), they work perfectly for various preparations.
Base Bagel Recipe
·
2 ½ cups bread
flour
·
1 ½ cups whole
wheat flour
·
1 ½ cups warm
water
·
2 Tbs. brown
sugar
·
2 ¼ tsp. yeast
Method
1.
Combine yeast,
sugar and water and allow to sit for 5-7 minutes until foamy.
2.
Combine flours.
Incorporate yeast mixture, adjusting flour until a smooth ball comes together.
3.
Place the dough
in a greased bowl and cover, leaving it in a warm place. Allow to rise until it
doubles in size, roughly 1 – 1 ½ hours.
4.
Once risen, use a
scale to evenly divide the dough into 8-12 pieces.
5.
Allow the dough
to rest for 30 minutes on a baking tray lined with parchment paper.
6.
Roll the bagels,
either by making ropes and pinching them together or by poking a hole in the
center and stretching it by hand. The holes should be fairly large because they
will shrink when they are boiled and baked.
7.
Cover the bagels
with oiled plastic wrap and allow to rest in the fridge overnight.
8.
In the morning,
fill a large pot with 4 quarts of water. Add a tbs. of honey. Bring to a boil.
9.
Preheat the oven
to 400°F. Remove the bagels from the fridge and prepare them for boiling.
10. Drop the bagels in the water (3-4 at a time) and boil
for 30 seconds. Flip them and boil for another 30 seconds. Remove from the
water and place on a clean paper towel. Once all the bagels are boiled,
sprinkle cornmeal on baking trays lined with parchment paper. Lay the bagels on
the baking tray.
11. Bake in the preheated oven for 20-25 minutes, or until
golden brown.
Dutch Crunch Topping
from Laura's Sweet Spot
1. Combine all ingredients and allow to rest for 10 minutes.
2. After boiling the bagels, coat them generously in topping.
3. Allow to rest with topping for a few minutes before baking.
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