Bagels

There are a lot of steps to this recipe, but each step is pretty simple. It's keeping track of them all that probably makes this recipe seem intimidating.

NOTES: ***Increase yeast to 5 grams in sponge 

Double amount of baking soda in water bath 

If making whole grain, increase water by an ounce (28 grams)****

Bruce Ezzell’s Bagels

Sponge (4 to 12 hours before baking; do this before you go to bed if you want fresh bagels for breakfast or brunch, only takes a minute)

• 500 grams flour/18 ounces/ 3.5 cups
• 500 grams water/18 ounces/ 2 1/4 cups
• 3 grams active dry yeast/3/4 teaspoon

1. Combine the ingredients in the bowl of a standing mixer and mix with a spoon till the ingredients are combined. Set aside at room temperature for at least 4 hours. Do this before going to bed if you want fresh bagels in the morning.

To Make the Bagels

• 18 grams kosher salt/.6 ounces/1 tablespoon
• 18 grams honey/1 scant tablespoon
• 18 grams malt syrup/1 tablespoon (you can substitute molasses if you wish)
• 446 grams flour/16 ounces/ 3 cups
• Baking Soda (1/2 tablespoon for every 2 liters/1/2 gallon water)
• Poppy seeds, sesame seeds, coarse salt or other garnish (optional but recommended

1. Add salt, honey, malt syrup, and flour to the sponge, the flour last. Attach dough hooks to your mixer and mix at low speed for 8-10 minutes. This is a stiff, bucky dough so don’t walk away from the mixer if it has a tendency to walk across your counter top. I’ve had more than one mixer hit the floor and it is distressing. (This can also be mixed by hand.)
2. Once the dough is mixed remove it to your counter and cover with a cloth to let it rest for 5-10 minutes. While the dough is resting place a wide, fairly deep pot filled with water on the stove to heat (measure the water so you know how much baking soda to use). When I boil I typically use a pan like a wok filled with water. Once the water comes to a simmer add the baking soda. Pre-heat your oven to 450 degrees.
3. Divide the dough into 12-13 (4 oz) pieces. Round each piece and set aside to rest for a few more minutes, covered.
4. To shape take each ball of dough and flatten out slightly using the palm of the hand, making a disc approximately 3.5 inches wide. Make a hole in each using your thumb and place back on the counter, covered, to rise.
5. After 10 minutes flip each bagel over so the bottom is now facing up. When this side begins to get slightly puffy and rounded it is time to boil. This may take as little as 5 minutes, but depending on the temperature of your kitchen, how cold your countertop is, etc., it might take longer. When the bagel looks and feels a bit puffy, it’s ready to boil.
6. While your bagels are in their final rise bring your water to a simmer, then add the baking soda.
7. Drop the bagels 3-4 at a time into the simmering water (depending on how large your pot is). They should float immediately or within a few seconds. Let them simmer for one minute, then flip them over using a chopstick or spoon and let the other side simmer for one minute. Remove from the water using a skimmer or large spoon. I like to bake them on a half-sheet pan lined with parchment paper. They can also be baked on a pizza stone.
8. Sprinkle them with sesame, poppy seeds, salt or whatever you prefer immediately after removing them from the water, or alternately, brush with an egg wash and sprinkle after that.
9. Bake at 450 degrees F for 12-13 minutes or until golden brown.

Blueberry Muffins

Original recipe from here.

I accidentally substituted butter for the vegetable oil the first time I made these, and they turned out well. Also added a half teaspoon of vanilla. These are pretty easy and quick to make. And taste great, too.

Ingredients

• 1 1/2 cups all-purpose flour
• 3/4 cup white sugar
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/3 cup vegetable oil
• 1 egg

• 1/3 cup milk
• 1 cup fresh blueberries
• 1/2 cup white sugar
• 1/3 cup all-purpose flour
• 1/4 cup butter, cubed
• 1 1/2 teaspoons ground cinnamon

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
3. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
4. Bake for 20 to 25 minutes in the preheated oven, or until done.

Awesome Savory Waffles

Ingredients
Waffle Batter:

• 1 3/4 cups all-purpose flour
• 1 tablespoon sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3 eggs, separated
• 1 1/2 cups milk
• 1/4 cup butter or margarine, melted

Savory Filling Suggestions (but don't limit yourself to just these):
Bacon (cooked, crumbled)
Finely chopped onions (or green onions...or shallots)
Spinach
Cheese

Instructions
In a mixing bowl, combine the flour, sugar, baking powder and salt. Beat egg yolks, milk and butter; stir into dry ingredients until smooth. Beat egg whites until stiff peaks form; fold into batter. Add savory ingredients. Before making each waffle, stir batter. Bake in a preheated waffle iron according to manufacturer's directions until golden brown. 

Notes...we borrowed this idea from a local waffle restaurant, and from all recipes...and then added some stuff to make it our own (of course!).

Suggestion:
Make an awesome breakfast sandwich:
Put a fried egg and some sour cream in-between two waffle squares.
Also, you can freeze whatever waffles you don't eat and warm them up or toast them later.

Oatmeal Cinnamon Muffins, with additions

Ingredients:
3 cups old-fashioned oats
3 cups buttermilk (can do 1 1/2 cups milk and 1 1/2 cups melted butter, if you're in a pinch)
6 eggs, lightly beaten
3 cups all-purpose flour
1 cup packed brown sugar
1 tbsp and 1 1/2 tsp baking powder
3+ tbsp ground cinnamon (to taste!)
1 1/2 tsp baking soda
1 tsp nutmeg (heaping)
3 tsp almond extract

Instructions:
In large bowl, combine oats and buttermilk; let stand for 5 minutes.
Stir in eggs and almond extract.
Combine dry ingredients; stir into oatmeal mixture just until moistened.
Fill greased muffin cups until 2/3 full.
Bake at 400 F (200 C) for 15  minutes or until done.
Cool in pan 10 minutes before moving to wire rack.

Pancake Batter

Ingredients:
1 1/2 cups flour (sift twice)
3 1/2 tsp baking powder
1 tsp salt
1 tbsp white sugar
1 1/4 cups milk
1 egg
1/2 tsp vanilla
3 tbsp unsalted butter, melted

Instructions:
In small bowl, beat egg, add melted butter and beat lightly until blended, then lightly beat in milk and vanilla (careful not to over-beat your egg).
In large bowl, sift together the flour, baking powder, salt, and sugar.
Make a well in the center, and pour in the egg mixture from the small bowl.
Mix (some lumps are ok).

Steve's Breakfast Sausage

Ingredients:
2 tsp dried sage
2 tsp salt
1 tsp pepper
1/4 tsp dried marjoram (if you don't have marjoram, oregano works)
1 tbsp brown sugar
1/8 tsp crushed red pepper flakes
1 pinch ground cloves
2 pounds ground pork

Instructions:
Hand mix ingredients in a large mixing bowl.  Cover, and let sit in the refrigerator for at least 30 minutes before using.

Hints:  
Really tasty in quiches or omelets; cook before using as an ingredient.
Can also be made into patties and fried.