* Exported from MasterCook *
(Bread), Bagels
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls
Low Fat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 oz brown beer -- (such as Newcastle Brown Ale), divided
1 cup water
2 1/4 teaspoons dry yeast
1 large egg white -- lightly beaten
4 1/2 cups bread flour -- divided (about 21 1/2 oz)
1 1/2 teaspoons salt
cooking spray
4 cups water
1 teaspoon brown sugar
1 teaspoon cornmeal -- yellow, stone-ground
1 large egg yolk
1 teaspoon sesame seeds
1 teaspoon poppy seeds
Heat 1/2 cup beer and 1 cup water over low heat in a small, heavy
saucepan to between 100F and 110F. Combine beer mixture and yeast in
a large bowl, stirring until yeast dissolves. Let stand 5 minutes.
Stir in egg white.
Lightly spoon flour into dry measuring cups; level with a knife. Add
4 1/4 cups flour and salt to beer mixture; stir until a soft dough
forms. Turn dough out onto a floured surface. Knead until smooth and
elastic (about 8 minutes); add enough of remaining flour, 1
tablespoon at a time, to prevent dough from sticking to hands (dough
will feel sticky).
Place dough in a large bowl coated with cooking spray, turning to
coat top. Cover and let rise in a warm place (85F), free from drafts,
1 hour and 15 minutes or until doubled in size. (Gently press two
fingers into dough. If an indentation remains, the dough has risen
enough.) Punch dough down; cover and let rest 5 minutes.
Turn dough out onto a lightly floured surface. Divide dough into 10
equal portions. Working with one portion at a time (cover remaining
dough to prevent drying), shape each portion into a ball. Make a hole
in the center of each ball using your index finger. Using fingers of
both hands, gently pull dough away from center to make a 1 1/2" hole.
Place bagels on a baking sheet coated with cooking spray.
Lightly coat bagels with cooking spray; cover with plastic wrap. Let
rise 10 minutes (bagels will rise only slightly).
Preheat oven to 400F.
Combine remaining beer, 4 cups water, and sugar in a Dutch oven.
Bring to a boil; reduce heat, and simmer. Gently lower 1 bagel into
simmering beer mixture. Cook 30 seconds. Turn bagel with a slotted
spoon; cook an additional 30 seconds. Transfer bagel to a wire rack
lightly coated with cooking spray. Repeat procedure with remaining bagels.
Place bagels on a baking sheet sprinkled with cornmeal. Combine 1
teaspoon water and egg yolk in a small bowl; stir with a fork until
blended. Brush bagels with yolk mixture; sprinkle with sesame and poppy seeds.
Bake at 400F for 17 minutes or until golden. Transfer to a wire rack to cool.
Yield: 10 servings (serving size: 1 bagel)
Source:
"Cooking Light, Oct 2005"
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Per Serving (excluding unknown items): 414 Calories; 2g Fat (5.5%
calories from fat); 10g Protein; 62g Carbohydrate; 1g Dietary Fiber;
21mg Cholesterol; 353mg Sodium. Exchanges: 3 Grain(Starch); 0 Lean
Meat; 0 Fat; 0 Other Carbohydrates.