Home Bread-Bakers v104.n014.2
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Here's one for Silverman...

Tarheel_Boy@webtv.net (Skallywagg)
Sun, 7 Mar 2004 11:46:56 -0500 (EST)
v104.n014.2
Sounds like the title of a play, doesn't it?

There are several recipes for New York-style bagels on the internet. Google 
"New York-style bagels" and you will find a gazillion of them. Here's one 
from CooksRecipes.com that I have used with considerable success.


Authentic New York-Style Homemade Bagels

Caution! You will be spoiled with just one bite, because these are what 
bagels are meant to taste like. You'll never be satisfied eating another 
one of those mass-produced commercial bagels sold either in your grocer's 
bakery, bread or freezer section.


Dough:

1 1/2 cups warm water (110 to 115 F / 45 C )
1 tablespoon dry active yeast
1 tablespoon sugar
1 tablespoon vegetable oil
2 teaspoons malt syrup
2 teaspoons salt
4 1/2 to 5 cups unbleached bread flour


Kettle Water:

About 6 quarts water
2 tablespoons malt syrup or powder
1 teaspoon salt


Toppings: (optional)

Sesame seeds
Poppy seeds
Minced fresh garlic
Minced fresh onion
Caraway seeds
Coarse salt
Corn meal for sprinkling baking sheets (optional)


1.  In a large mixing bowl, stir together water, yeast, and sugar. Let 
stand for 5 minutes. With a wooden spoon, stir in oil, malt and one cup of 
the flour. Add salt, then enough of remaining flour to make a stiff dough. 
On a lightly floured surface, knead for 10 to 12 minutes. Cover with a 
floured dish towel and allow dough to rest on a board for about 15 minutes.

2.  Divide dough into 8 sections and form each section into 10-inch long 
strips. Roll the ends together to seal and make a ring. Place on a lightly 
floured surface, cover, and let bagels rest 15 to 20 minutes, rising about 
halfway and becoming slightly puffy.

3.  Meanwhile, fill a large cooking pot or Dutch oven three quarters full 
with water. Add the malt syrup and salt. Bring water to a boil.

4.  Preheat oven to 450F (230C). Line two large baking sheets with baking 
parchment and, if desired, sprinkle generously with corn meal. Set aside.

5.  Line two other baking sheets with a kitchen towel, set near your stove. 
Reduce boiling water to a simmer and cook 2 bagels at a time (do not crowd 
the pot). Simmer bagels for about 45 seconds on one side, then turn and 
cook other side for another 45 seconds and then drain bagels on the 
towel-lined baking sheet.

6.  Carefully place bagels on the parchment-lined baking sheets. Bake 
bagels plain or sprinkle with a topping of your choice.

7.  Place in the hot oven, immediately reduce heat to 425F (220C), and bake 
about 17 to 25 minutes. When almost baked, turn bagels over (a pair of 
tongs do the job easily). If you have a baking stone, finish bagels on the 
stone directly.

8.  Transfer bagels to wire rack to cool. These freeze well, which helps to 
retain a just-baked taste, if they aren't all eaten on the first day. To 
freeze, slice cooled bagels first, place a small strip of plastic between 
the bagel halves and place in a plastic self-sealing freezer bag. When 
you're ready for a bagel, they'll come apart easily, ready to pop into the 
toaster/oven and enjoy.

Makes 8

I've made these for Jewish friends who come from New York City and they 
love 'em.  These are the same people for whom I made Rose Levy Beranbaum's 
Jewish Deli Rye Bread that my friends now call Bob's Not-Bad-For-A-Gentile 
Jewish Rye Bread.

Bob the Tarheel Baker