We’ve previously discussed my love of bagels. Well, this weekend I had an absolute hankering for Everything Bagels. However, not just any store-bought “Everything bagel.” I needed Bodo’s Everything Bagel. Our family is abundantly blessed by the “married ins” that we have. We all click well together and it’s wonderful. But what a lot of you may not know is that we have a couple that we pretty much just consider part of our bunch. Joanna is Sami’s best friend and she’s been a part of our family for … well … a long time. Joanna then married Will, who actually grew up in the town that my husband and I call “home.” Weird, right? Yeah … it is. These two have been thrown into the bunch and we all love them dearly.
Well, Joanna always comes bearing a special gift each time she visits – Bodo’s Bagels. These are only available in Charlottesville, VA and well … I live in Wyoming. One of the things about Bodo’s Everything bagel is it is COATED in salt, poppy seeds, sesame seeds, onion, and garlic. I mean COATED. They’re the perfect texture – meaning you bite down and have to yank really hard to get the bite off. They’re chewy and yet crispy and perfection.
Again … I live in Wyoming.
Well, I set out to the local community to try and find an Everything bagel equivalent. There is one bagel place in my hometown, and while their bagel tasted good it was no Bodo’s. Therefore this weekend I was on a mission to recreate Bodo’s as closely as possible.
Joanna will totally clutch her computer, scream, declare me blasphemous, and maybe send me a cussword filled text message for saying this but – – what I made tastes JUST LIKE BODO’S!!!
Here we go …
Mix up all of your dough ingredients in your mixer. No special way to do this … Just toss them in and mix with your dough hook. When it starts to climb the bowl (as seen in the picture above) remove and knead until entirely combined.
Toss back in your mixer bowl and cover with plastic wrap. Allow to rest and rise for at least an hour.
After the dough has risen thoroughly we’re going to cut out our bagels. Now … Let me say something … You can make these by rolling up individual balls and poking your finger through the center to create the hole. I just opt to use a beer glass and a small fondant cutter. They will resemble donuts prior to baking, but this is the way I prefer to do it … they look prettier.
Line your pan with parchment. This is important because you are coating the whole bagel in seasonings and you don’t want it to stick – at all.
Cut out your bagels (or roll out) and pop them on your baking sheet.
You let the bagels rest for 10 minutes and you would usually boil them. However, in my bagel making schemes I’ve discovered a shortcut that works well for small batches of bagels. Take a clean dishtowel and wet it down. You don’t want it to be dripping wet, but you don’t want it too dry either. Set your oven to 170 degrees, spritz your bagels with cooking spray (to avoid the towel from sticking), and cover them with the wet dishtowel. Pop in the warmed oven for 15-20 minutes to “proof.” While that is happening mix up your spices for the outside.
*I should mention that boiling is the most effective way to get the perfect texture. Just toss the uncooked bagel in the boiling water for 1-2 minutes, drain, and then follow the remainder of the recipe.
The bagels will rise/proof and then you dip them in your egg and coat top and bottom with your spice mixture.
At this point you will place your bagels in a 425 degree oven for 20-25 minutes.
Delicious looking, right? Oh just wait. I kicked them up a notch with some homemade Onion & Chive cream cheese.
Just perfect. At this point in time my husband has devoured two of them. He says they’re amazing as well.
I know that these may take some time, but I promise you when you try them you’ll never want a store-bought bagel ever again.
Have a wonderful week, friends!
*makes 8-9 bagels
3 1/2 cups flour (bread or all-purpose works!)
1 1/2 teaspoons salt
2 1/2 teaspoons (or 1 package) active dry yeast
2 tablespoons sugar
2 tablespoons dried chopped onion
1/2 teaspoon dried minced garlic
1 1/4 cups warm water
3 tablespoons sesame seeds
3 tablespoons poppy seeds
1 1/2 tablespoons kosher salt
2 tablespoons dried chopped onion
1 tablespoon dried minced garlic
*1 egg, beaten for coating prior to rolling in seasoning
1) In stand mixer combine all of bread ingredients and allow to mix until dough begins to climb bowl. Dump out and continue to mix on counter until completely combined. Place back in bowl and cover with plastic wrap. Allow to rest for 1 hour.
2) Once dough has rested and risen roll out and cut out bagels or roll into 8-9 balls and poke finger through to create hole. Allow to rest for 10-15 minutes.
3) At this point you can either boil the bagels for 1 minute each or place on sheet pan and cover in wet dishcloth and proof in a 170 degree oven for 10-15 minutes.
4) Dip bagels on each side in egg and then spice mixture. Place on a sheet pan lined with parchment and bake for 20-25 minutes at 425 degrees.