Cherry Vanilla Bagels
- 1 Tablespoon barley malt syrup or honey
- 1½ teaspoons instant yeast
- 1½ teaspoons salt
- 1¼ cups plus 2 tablespoons lukewarm water (90-100 degrees)
- 3½ cups (16 ounces) – 4 cups (22 ounces) unbleached bread flour
- 3 tablespoons brown sugar
- 1 tablespoon honey
- 1 tablespoon vanilla extract
- ⅔ cup dried cherries, chopped or cherry infused cranberries
- cornmeal or semolina flour, for dusting pans
- 1 tablespoon baking soda
To make the dough, stir the malt syrup (or honey), yeast, and salt into the lukewarm water. Place 3½ cups flour into a mixing bowl and pour in the malt syrup mixture, brown sugar, honey and vanilla extract.
Using a stand mixer fitted with the dough hook, mix on the lowest speed until dough comes together, about 2-3 minutes. Add the cherries. You may need to add a few teaspoons of flour with the cherries for proper kneading. Increase speed to medium and mix until dough is smooth about 5-6 minutes. Add additional flour if necessary. The dough should form a stiff, smooth ball. All ingredients should be hydrated. If dough seems too dry add a few drops of water.
If mixing by hand, use a large, wooden spoon and stir for about 3 minutes, until well mixed. Then add cherries. Then knead again for 7-10 minutes until you have a smooth dough.
The dough should be stiff but smooth and satiny.
Immediately divide dough into 8 equal pieces. About 4 – 4.5 ounces each.
Roll each piece into a round ball and poke a hole in the center of dough. Gently rotate your thumb around the hole to loosen dough and widen the hole. Try to make it stretch evenly so it’s equal thickness all the way around.
Place each bagel on cornmeal dusted parchment lined baking sheets allowing, 2 inches of space between. Mist lightly with oil. Cover with a double layer of plastic wrap. Refrigerate overnight.
1½ hours before baking remove bagels from refrigerator. meat
Preheat oven to 500 degrees placing rack in the center of the oven. Bring a large pot of water to boil and add baking soda.
Gently drop dough rings, three at a time into boiling water. Flip after 30 seconds. After a total of 1 minute remove using a slotted spoon. Place on a wire rack for a minute to drain. Meanwhile sprinkle parchment with cornmeal or semolina flour. Remove bagels to baking sheets. Bake for 5 minutes. Rotate pans. Lower heat to 450 degrees. Bake for another 5-7 minutes or until golden brown.
Let cool for 15 minutes on wire rack.
Store at room temperature in a sealed container or in double layer of plastic for up to 3 days.
Bagels can be frozen. Wrap first in plastic then in aluminum foil. Or you use freezer top bags or freezer containers. Should keep for about a month in the freezer.