Bagels Redux Recipe
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Bagels Redux
DOUGH
1 tbsp instant yeast
4 cup King Arthur Special For Machines Br
Flour
2 tsp salt
1 tbsp non-diastatic malt powder
1 1/2 cup water, lukewarm
WATER BATH
2 qt water
2 tbsp non-diastatic malt powder
1 tbsp granulated sugar
Manual/Mixer Method: To make this dough by hand or in a mixer, combine all
of the ingredients and knead vigorously, by hand for 10 to 15 minutes, or
by
machine on medium-low speed for about 10 minutes. Since we're using a
high-protein bread flour here, it takes a bit more effort and time to
develop the gluten. The dough will be quite stiff; if you're using an
electric mixer it will "thwap" the sides of the bowl, and hold its shape
(without spreading at all) when you stop the mixer. Place the dough in a
lightly greased bowl, and set it aside to rise till noticeably puffy
though
not necessarily doubled in bulk, 1 to 1 1/2 hours.
Bread Machine Method: Place all of the dough ingredients in the pan of the
machine, program the machine for Dough or Manual, and press Start. Check
the
dough after 10 minutes; it should be quite stiff, and won't have formed a
smooth ball. The dough will feel quite firm when you poke your finger into
it. Allow the machine to complete its cycle, then complete bagels as
instructed below.
Transfer the dough to a work surface, and divide it into eight pieces.
Working with one piece at a time, roll it into a smooth, round ball. Cover
the balls with plastic wrap, and let them rest for 30 minutes. They'll
puff
up very slightly.
While the dough is resting, prepare the water bath by heating the water,
malt and sugar to a very gentle boil in a large, wide-diameter pan.
Preheat
your oven to 425F.
Use your index finger to poke a hole through the center of each ball, then
twirl the dough on your finger to stretch the hole till it's about 2
inches
in diameter (the entire bagel will be about 4 inches across). Place each
bagel on a lightly greased or parchment-lined baking sheet, and repeat
with
the remaining pieces of dough.
Transfer the bagels, four at a time if possible, to the simmering water.
Increase the heat under the pan to bring the water back up to a gently
simmering boil, if necessary. Cook the bagels for 2 minutes, flip them
over,
and cook 1 minute more. Using a skimmer or strainer, remove the bagels
from
the water and place them back on the baking sheet. Repeat with the
remaining
bagels.
Bake the bagels for 20 to 25 minutes, or until they're as deep a brown as
you like, turning them over about 15 minutes into the baking time (this
will
help them remain tall and round). Remove the bagels from the oven, and
cool
completely on a wire rack. Yield: 8 bagels
Variations
To make sesame seed or poppy seed (or other seed) bagels, brush each
bagel,
just before baking, with a glaze made of 1 egg white beaten till frothy
with
1 tablespoon of water. Glaze each bagel, and sprinkle heavily with seeds.
To make onion-topped bagels, bake bagels for 20 to 22 minutes (or until
they're almost as brown as you like), and remove the pan from the oven,
keeping the oven turned on. Working with one bagel at a time, glaze as
instructed above, and sprinkle with minced, dried onion. Return the bagels
to the oven for no more than 2 minutes (the onions will burn if the bagels
are left in longer than that).
Want to make cinnamon-raisin bagels? Knead about 2/3 cup of raisins into
the
dough towards the end of the kneading process. Just before you're done
kneading, sprinkle your work surface heavily with cinnamon-sugar, and give
the dough a few more turns; it'll pick up the cinnamon-sugar in irregular
swirls. Divide the dough into eight pieces, form each piece into a ball,
and
roll each ball in additional cinnamon-sugar. Proceed to let rest and shape
as directed above.
continued in part 2
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 774 Calories; 0g Fat (0.0% calories
from fat); 0g Protein; 200g Carbohydrate; 0g Dietary Fiber; 0mg
Cholesterol; 4333mg Sodium. Exchanges: 13 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
Preparation Time: 0:00 |
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Keep yourself hydrated. Your body needs plain water , it is crucial for our good health and has no fat and calories. Water is also good in that it fills the dieters empty stomach and helps reduce feelings of emptiness. Some experts claim that we should try to consume as a minimum 6 cups of water per day.
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