BAGELS II
- 1 Tblsp. active dry yeast
- 2 c. warm water
- 1/4 c. non-diastatic malt powder
- 2 Tblsp. sugar (or honey)
- 1 Tblsp. salt
- 5 3/4 c. all-purpose flour
Use a bread machine for this (set
it on the "Dough" cycle), but the recipe is for "hand-made" bagels,
so here are those directions:
In a large bowl, dissolve the yeast
in the warm water. Stir in the malt and sugar, then the salt and
flour. Knead the dough till smooth (by hand, mixer or machine).
Shape the dough into a ball , place it in lightly greased bowl
covered with lightly greased plastic wrap (I always use a towel),
and allow it to rise till doubled in bulk, 1-1 1/2 hours (I put it
in the oven with the light on).
When the dough has risen, punch it
down and transfer it to a lightly greased work surface. Start the
water bath for the bagels.
Water Bath
- 2 qts. water
- 2 Tblsp. malt powder
- 1 Tblsp. sugar
Put the water into a large
*shallow* pan (oops! I always use a stock- pot!): the water should
be about 3 inches deep (oops again! mine is usually about 6 in.
deep). Add the malt and sugar to the water & bring it to a boil
while you're shaping the bagels.
Divide the bagel dough into 16
pieces. Shape each piece into a ball, poke a hole through the center
with your finger & work the dough into a bagel-looking shape. Place
the bagels on a parchment-lined, lightly-greased or
cornmeal-sprinkled baking sheet as they're shaped. Boil them
immediately. (this is an absolute must--I tried letting them rise a
second time, but when they're settled after a second rising they
tend to fall & get oddly shaped--taste ok, though).
Reduce the boiling water bath to a
very gentle simmer. Gently transfer the bagels, 3 or 4 at a time, to
the water bath; don't crowd them. Simmer for about 30 sec. on each
side (I do 1 min.), remove from water with a slotted spoon or
spatula & return the bagels to the baking sheet.
At this point, I give the bagels an
egg wash & sprinkle poppy/sesame seeds or garlic or onion on top.
Bake in a preheated oven @ 425 deg.
for 20 minutes, or until they're a deep golden brown. 16-20 bagels,
depending on size.
You can also add flavorings to the
dough (whatever you like) while you're making them. That's good,
too.
If you use a bread machine, follow
the manufacturer's directions for how the ingredients are added.
Also, when I use my bread machine (1 1/2 lb.), I cut the recipe in
half.
Makes 16 bagels |
