For as much as I have rolled my eyes in the past week at the Halloween decorations and fuzzy sweaters that filled the store… I am secretly a huge sucker for the Fall. It is easily one of my favorite times of the year. Being from New England, I have had the pleasure of experiencing every season in its extremity: summer heat waves, nor’easters, blizzards, and more. But nothing can take away the beauty of the fall and the foliage that frames the autumn skies. I decided to channel this appreciation for the approaching change of seasons into a blend of flavors to capture the essence of New England fall.
The “Harvest Bagels” are my own recipe so I was blown away when they came out more delicious than the plain ones. This might be a new favorite in my household. I followed the recipe described in the link below by YouTuber and chef Joshua Weissman.
I followed his instructions exactly (besides the everything topping), beginning with blooming the yeast in flour and sugar for about ten minutes. In the interim, I measured out 3 1/2 cups of bread flour into a bowl and waited until the heat was ready to be mixed in. I also used a circular motion with my hand to form the “shaggy” dough, and continued to knead it on the counter until it was nice and smooth. I placed the ball of dough into an olive oiled bowl and placed a damp towel over the pot. The dough needs about an hour or so to rise.
In the meantime, I began the dough for my harvest bagels. I used the same amount of yeast, sugar, flour, salt, and water as I did in the plain bagels. However, I added the zest of two medium sized oranges, a 6oz container of crasins, nutmeg, and half of a squeezed orange. The extra liquid from the citrus made the dough extra wet, so I decided to add more bread flour until the consistency seemed right. I repeated the same steps as I did with the plain bagels, and waited about an hour or so for the dough to rise.
I cut the dough into eight equal pieces, formed the balls of dough, placed them onto a cooking sheet lined with parchment paper, and allowed them to rest for ten minutes. I then created the holes in each bagel as a pot of water on the stove was in the process of heating. Once it began boiling, I turned the temperature down and added the bagels. I could fit roughly three bagels in the pot without overlapping them. I poached them for one minute on each side like Joshua recommends. I placed them on the cooking sheet and brushed egg wash onto the top of them. Twenty minutes later at 425 degrees, the bagels were stunning! I was so excited.
I repeated the same steps for the harvest bagels except this dough was a bit more stodgy and heavier presumably from the added ingredients, so they sank to the bottom of the pot. I’m not sure if this was supposed to happen or not, but since both sides were submerged into the water, I poached them for roughly 30 seconds on each side. I put them onto the cooking sheet, egg washed the tops, added pumpkin seeds around the top pointing inwards for texture and appearance, and sprinkled a fair amount of cinnamon on top of them. These bagels took a little extra time, about 29 minutes in the oven at 425 degrees.
You can’t mess with success! I will definitely be trying out more bagel recipes in the future. I tried both and personally I enjoy food with zesty personality, so the harvest ones were my favorite (as well as my moms).
Recipe credits for New York Style Bagels to Joshua Weissman.