Post by Christine on Jan 25, 2008 6:50:44 GMT -5
If I posted this recipe before, I apologize, but I couldn't find any bagel reference on the board aside from Joann's loyal pooch.
This recipe is pretty easy to pull together (especially if you have a food processor or mixer), and makes a product that is positively addicting. The bagels have a crusty outside, and a soft, chewy inside. I'm embarrassed to admit that I have eaten an entire recipe in one sitting as soon as they cooled from the oven. Don't tell the government, but they are more addictive than heroin or crystal meth.
Here's the recipe, taken from Clayton's Breads of France Book. Enjoy!
_________________________________________________
Jo Goldenberg's Jewish Bagels From France.
1 1/2 cups water (warm - 105 - 115 deg F)
2 packages dry yeast (4 teaspoons)
3 tablespoons sugar
1 tablespoon salt
3 1/2 cups all purpose flour (approx)
2 quarts boiling water
1 tablespoon malt syrup or sugar (to be added to boiling water).
Warm a bowl under hot water.
Pour warm water into the bowl, and sprinkle in the yeast. Stir
until dissolved. Let sit for 3 minutes until yeast is creamy and bubbling.
Stir in sugar and salt.
Add two cups of flour, and beat at low speed for one minute.
Mix at high speed for three minutes.
Remove mixture from mixer, and use a wooden spoon to
stir in the rest of the flour by hand to make a
thick batter. When batter becomes difficult to stir with the spoon, work with hands.
Knead for 8 minutes. Dough must be firm to the touch. Add flour
if dough is too sticky.
Cover bowl with plastic wrap or a plastic bag, and let rise at room temperature until doubled in volume.
Towards the end of the rise, bring 2 quarts (or more) of water to a boil in a wide sauce pan. When hot, add the malt syrup or sugar to the water. This will give the bagels a nice brown glaze. Reduce heat to simmer (steaming, but not boiling).
When dough has risen double, turn out onto a lightly floured board, and punch down, removing all large air bubbles. Knead a few strokes to aid in this process.
Cut dough into 8 pieces. Take pieces and roll them into individual balls, and let rest for 3 - 4 minutes.
This will make the dough easier to handle.
After rest period, punch your thumb through the middle of the ball.
Carefully stretch out the hole to 1 1/2 inches in diameter, keeping the surrounding dough uniformly thick. Smooth out any rough spots to make good looking bagels.
Cover the shaped bagels, and let rise 10 to 20 minutes (depending how soft you want them. You'll have to experiment. I wait 20 minutes because my bagels tend to be extra chewy due to our hard water).
Preheat oven to 450 deg F.
Place four bagels into the boiling water (they shouldn't crowd each other). Boil for EXACTLY 1 MINUTE. Push down on the bagels from time to time to allow tops to submerse and cook. Alternatively, turn bagels over at the 30 second point. Boiling bagels any longer than one minute will create soggy bagels.
(A chinese wok strainer works great to remove them from the boiling water.)
Let drain on a clean dishcloth for approximately 1 - 2 minutes.
Place bagels on a coated baking sheet (corn meal, beeswax, shortning, or spray-on coating. (If you don't coat the sheet, the bagels will stick like superglue!!)
Decorate bagels with your choice of toppings (onions, garlic, poppy seeds, gummy bears or dried mangos :-) ).
Bake at 450 deg F for 35 minutes
until tops are nicely browned. Watch bottoms to prevent burning.
NOTE: These bagels have no preservatives, and will stale quickly. If they cannot be eaten within 24 hours, freeze them . Thaw enough to slice in half, and warm in a 350 deg F oven.
Note: If you decide to double the recipe, 1 1/2 the salt, the yeast and maybe the sugar. Double everything else. If you double the salt or yeast, it's not going to taste right.
This recipe is pretty easy to pull together (especially if you have a food processor or mixer), and makes a product that is positively addicting. The bagels have a crusty outside, and a soft, chewy inside. I'm embarrassed to admit that I have eaten an entire recipe in one sitting as soon as they cooled from the oven. Don't tell the government, but they are more addictive than heroin or crystal meth.
Here's the recipe, taken from Clayton's Breads of France Book. Enjoy!
_________________________________________________
Jo Goldenberg's Jewish Bagels From France.
1 1/2 cups water (warm - 105 - 115 deg F)
2 packages dry yeast (4 teaspoons)
3 tablespoons sugar
1 tablespoon salt
3 1/2 cups all purpose flour (approx)
2 quarts boiling water
1 tablespoon malt syrup or sugar (to be added to boiling water).
Warm a bowl under hot water.
Pour warm water into the bowl, and sprinkle in the yeast. Stir
until dissolved. Let sit for 3 minutes until yeast is creamy and bubbling.
Stir in sugar and salt.
Add two cups of flour, and beat at low speed for one minute.
Mix at high speed for three minutes.
Remove mixture from mixer, and use a wooden spoon to
stir in the rest of the flour by hand to make a
thick batter. When batter becomes difficult to stir with the spoon, work with hands.
Knead for 8 minutes. Dough must be firm to the touch. Add flour
if dough is too sticky.
Cover bowl with plastic wrap or a plastic bag, and let rise at room temperature until doubled in volume.
Towards the end of the rise, bring 2 quarts (or more) of water to a boil in a wide sauce pan. When hot, add the malt syrup or sugar to the water. This will give the bagels a nice brown glaze. Reduce heat to simmer (steaming, but not boiling).
When dough has risen double, turn out onto a lightly floured board, and punch down, removing all large air bubbles. Knead a few strokes to aid in this process.
Cut dough into 8 pieces. Take pieces and roll them into individual balls, and let rest for 3 - 4 minutes.
This will make the dough easier to handle.
After rest period, punch your thumb through the middle of the ball.
Carefully stretch out the hole to 1 1/2 inches in diameter, keeping the surrounding dough uniformly thick. Smooth out any rough spots to make good looking bagels.
Cover the shaped bagels, and let rise 10 to 20 minutes (depending how soft you want them. You'll have to experiment. I wait 20 minutes because my bagels tend to be extra chewy due to our hard water).
Preheat oven to 450 deg F.
Place four bagels into the boiling water (they shouldn't crowd each other). Boil for EXACTLY 1 MINUTE. Push down on the bagels from time to time to allow tops to submerse and cook. Alternatively, turn bagels over at the 30 second point. Boiling bagels any longer than one minute will create soggy bagels.
(A chinese wok strainer works great to remove them from the boiling water.)
Let drain on a clean dishcloth for approximately 1 - 2 minutes.
Place bagels on a coated baking sheet (corn meal, beeswax, shortning, or spray-on coating. (If you don't coat the sheet, the bagels will stick like superglue!!)
Decorate bagels with your choice of toppings (onions, garlic, poppy seeds, gummy bears or dried mangos :-) ).
Bake at 450 deg F for 35 minutes
until tops are nicely browned. Watch bottoms to prevent burning.
NOTE: These bagels have no preservatives, and will stale quickly. If they cannot be eaten within 24 hours, freeze them . Thaw enough to slice in half, and warm in a 350 deg F oven.
Note: If you decide to double the recipe, 1 1/2 the salt, the yeast and maybe the sugar. Double everything else. If you double the salt or yeast, it's not going to taste right.
