A few months into quarantine, I began to miss the taste of an NYC everything bagel. I had just finished testing a dough for some cinnamon rolls and wanted to see what other variations I could make. Then came these everything braids! The seasoning is blended into the dough and sprinkled on top so you get double flavor and crunch! This is a perfect on the go snack and is super fun to dip in some cream cheese!
Ingredients
1/3 cup plus 1 tablespoon (107ml) whole milk
2 large eggs, room temperature
8 tablespoons (114g) unsalted butter, softened
2 1/2 cups (300g) all purpose flour
2 teaspoons (6g) instant yeast
2 tablespoons (25g) granulated sugar
1 teaspoon (3g) kosher salt
Everything Bagel seasoning
Directions
Warm the whole milk in a microwave until it reaches 105-110 degrees F (40-43 C). If you do not have a thermometer, microwave for 30-35 seconds.
Add the milk, 1 egg, and butter into the bowl of a stand mixer. Then add the flour, yeast, sugar, and salt. On a low speed, mix until the dough has just begun to pull away from the sides of the bowl. Increase the speed to medium, and mix for another 2-3 minutes. Total mixing time should be around 6-8 minutes. If mixing by hand, knead the dough for 10-12 minutes until a smooth ball is formed.
Rip a small piece of the dough and perform a window pane test. (see notes below for further explanation) Shape the dough into a smooth ball, and place into a lightly floured bowl. Cover with plastic wrap and rest in a warm spot for 50 minutes.
Line a baking tray with parchment paper or a silicone mat. Once the dough has rested, transfer to a floured surface and roll out into an 18x12 inch rectangle. Sprinkle a layer of the everything bagel seasoning. Fold the dough into thirds by lifting the long side in front of you and folding until the edge reaches the middle of the dough. Fold the other side, the one furthest from you, on top.
Cut the dough into 16 strips, roughly 1-1 1/2 inches. Take one strip and lightly press down just enough to widen the strip a bit. Slice into thirds, leaving about a 1/2 inch on top, uncut. Plait the strands and gently pinch all strands together at the bottom. (see notes below) Place each strand on the baking tray.
After all strands have been braided, cover the baking tray loosely with plastic wrap. Allow it to rest in a warm spot for 30 minutes or until doubled in size.
Preheat the oven to 350 F (176 C). Whisk together 1 egg and a tablespoon of water, and brush the top of each braid with the wash. Sprinkle more seasoning on top. Bake for 13-15 minutes until golden.
Remove from the oven and cool completely.
Enjoy, and satisfy your craving!
*Additional Notes*
The windowpane test tells you if your dough has been kneaded properly and if enough gluten has developed. To perform this test, take a golf-sized piece of the dough. Stretch it gently with your fingers. If a thin membrane that you can slightly see though forms without ripping immediately, the dough is ready and does not need to be kneaded further. If the dough rips before you see the membrane, knead or mix for a few more minutes.
For a step by step visual on how to plait the dough, you can refer to the images in my Twisty Cinnamon Rolls recipe. https://cravedbyangelique.wixsite.com/angelique/post/twisty-cinnamon-rolls
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