makes 8 large bagels
3 3/4 cups bread flour
1 1/2 teaspoons salt
2 teaspoons active dry yeast
1 1/2 tablespoons sugar
1 1/4 cup warm water
1 large egg
1/4 cup bacon grease (reserved from cooking the bacon)
1 cup shredded sharp cheddar
1 cup cooked bacon, chopped
1/2 cup cooked bacon, chopped
1 egg mixed with 2 tablespoons of water (egg wash)
out your bread flour and salt and put it in a large bowl and set
aside. Using the same measuring cup (it just makes it easier), add the
yeast and sugar in the measuring cup and then pour the hot water in and
set aside until yeast is activated (about 6 minutes).
While you are waiting on the yeast, you can cook some bacon and shred your cheese.
the bowl with the bread flour and salt goes the yeasty mixture, along
with one egg, bacon grease, cheddar and chopped bacon. Mix until
combined, then knead on a floured surface for 6 minutes.
inside of the bowl with oil and set the dough ball back into the bowl to
rise. Cover loosely with plastic wrap and put in a warm place for
about an hour to an hour and a half.
Once the dough has about
doubled in size, divide it into 8 pieces and smoosh them with your
hands, forming a bagel round. Poke a hole with your thumb in the middle
of the round.
Place on a greased baking sheet and let them rise for an additional 30 minutes.
Brush egg wash on each bagel and top each with some more bacon crumbles.
Bake in a 425 degree oven for 20 minutes.
Store in an airtight container for up to 5 days.
bacon recipe source: Renee, Attack of the Hungry Monster, for Endless Simmer, August 22, 2013