Words and photographs by Joy Jaynes for Edible DC
Recipe development and styling by Rebecca Gallop
We wait all winter long for the promise of summer. As spring slips by in the blink of an eye, summer arrives in all its abundant glory, along with sultry nights, backyard barbecues, sunny vacations and, best of all, leisurely late-morning brunches.
The best part of hosting a summer brunch is celebrating what the season provides, from bright berries, fresh tomatoes and crisp beans to spicy peppers, sweet cherries and a vast array of nutrient-rich greens.
So hit the farmers market, set the table on the porch and gather your friends for a scrumptious Sunday brunch brimming with seasonal flavors. Today, we are brunching with bagels.
Here are a few tips and tricks to help your brunch go off without a hitch:
• Prep the dough the day before, so you can just shape/boil/ bake the bagels in the morning. Waking up two hours early on a Sunday morning to wait for dough to rise is nobody’s idea of fun.
• Buy a few blooms from the market and throw them into small bottles. Simplest and prettiest centerpiece DONE in two minutes.
• Err on the side of simple: neutral table settings, a small centerpiece, nothing too complicated, and the food will just speak for itself.
• Base your menu on what’s available that week at the farmers market. This menu focuses on three simple bagel sandwiches with various toppings, but guests can make them however they wish and mix and match toppings.
• Make the hot pepper jelly ahead of time. When you do make it, you’ll have a few jars on hand to use throughout the year or give as gifts.
Brunching with Bagels Menu
Everything Bagel with Fava Bean Hummus
Heirloom Tomato Bruschetta Topping, Sprouts & Feta Cheese
Honey Oat Bagel with Whipped Cream Cheese with Berries
Sesame Bagel with Fried Egg, Aged White Cheddar Cheese & Hot Pepper Jam
Raspberry Basil Arnold Palmer
Bake the Bagels
Prep Time: 4 hours
Cook Time: 15 minutes
Total Time: 4 hours, 15 minutes
Yield: Makes 12 medium-sized bagels
Serving Size: 1 bagel
1⅔ cups warm water
1 scant tablespoon active dry yeast
1 tablespoon honey
1 cup all-purpose unbleached flour
2 cups whole-wheat flour
1¼ cups oat flour
2 teaspoons salt
1 teaspoon vegetable oil for coating bowl
1 tablespoon honey or agave
Sprinkle of cornmeal
1 teaspoon water
Combine water, yeast and honey in a medium mixing bowl and let sit for about 5 minutes, until yeast foams. Combine flours and salt in the bowl of a stand mixer, then add water mixture. Mix at low speed until the dough comes together, about 3 minutes. Then increase speed to medium and knead for about 10 minutes. The dough should be soft and smooth.
Place in oiled bowl, cover tightly with plastic wrap , and allow to rise in a warm place for about 2 hours, until doubled in size. Alternatively, you could place the dough in a covered bowl and place in the fridge overnight. Before shaping dough, allow it to come to room temperature.
After dough has risen, punch it down a few times, and allow to rest for 10 minutes. Then, on a floured surface, divide into 12 equal sections. Roll each i nto a ball, and poke index finger through center. Swirl dough around your finger a few times to stretch out the bagel hole. Place on parchment-lined baking sheet, cover with towel and allow to rest for 10 minutes.
Meanwhile, preheat oven to 425º and prepare the water bath. Bring large pot of water to boil. Add 1 tablespoon honey or agave. Once water is at a rolling boil, reduce to a simmer. After shaped dough has rested for 10 minutes, transfer to simmering wa ter. Simmer for 1 minute on each side, then remove with a slotted spoon and place on a baking sheet lined with fresh parchment paper and sprinkled with cornmeal.
Beat together egg and 1 teaspoon water and brush over top of bagels. Sprinkle with toppings of choice. We used sesame seeds, and a mixture of chia seeds, coarse salt and onion flakes. Bake for 15 minutes, or until bagels begin to lightly brown. Remove from oven, allow to cool for a few minutes and then serve.
Honey Oat Bagel variation: Use above ingredients and follow same directions, but add ⅓ cup honey to water and yeast mixture. Then, after brushing bagels with egg mixture, drizzle with honey and sprinkle with old- fashioned rolled oats before baking.
Recipes for the toppings of the everything bagel and the rest of the brunch:
Fava Bean Hummus
Heirloom Tomato Bruschetta Topping
Whipped Cream Cheese with Berries
Hot Pepper Jam Recipe
Raspberry Basil Arnold Palmer