* Exported from MasterCook *
Homemade Bagels
Recipe By :
Serving Size : 12 Preparation Time :0:45
Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls
Low Fat Want to try
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Poolish:
1 1/3 cups bread flour
1/4 teaspoon active dry yeast
Dough:
1 teaspoon active dry yeast
1/4 cup honey
5 1/3 cups bread flour
1 cup whole wheat flour -- plus
2 tablespoons whole wheat flour
1 tablespoon salt
1 tablespoon baking soda
poppy seeds, sesame seeds and coarse sea
salt -- for sprinkling
1. Make the poolish: In a med bowl using a wooden spoon, stir the
bread flour with the yeast an 1 C of lukewarm water util
combined. Cover with platic wrap and refrierate overnight.
2. Make the Dough: In the bowl of a standing mixer fitted with the
dough hook, combine the yeast an honey with 1 2/3 c of lukewarm
water. Mix in the poolish. Add the bread flour, whole wheat flour
and salt and beat at med speed until a sooth, stiff dough forms, 5 -
7 min. Transfer the dough to a lightly floured work surfce and knead
for 1 min. Form the dough into a ball and transfer to a lg, oiled
bowl. Cover with plastic wrap and let stand in a draft-free spot
until doubled in volume, about 1 hr.
3. Line a baking sheet with parchment paper and brush or spray
generously with vegetable oil. Divide the dough into 12 pieces and
form into tight balls transfer to the baking sheet. Cover loosely
with plastic wrap and let stand for 30 min.
4. To form the bagels, poke your finger in the center of each ball
to make a 1/2" hole. Return the bagels to the baking sheet, cover
and let stand until risen, about 1 hr. Add 1 bagel to a bowl of cold
water, if it floats, the bagels have risen sufficiently.
5. Preheat the oven to 475F and position racks in the lower and
middle thirds. Line 1 baking sheet with a clean, lightly moistened
kitchen towel and line 2 others with parchment paper; spray the paper
with oil. Bring 2 lg, deep pots of water to a boil. Add 1/2T of
baking soda to each pot. Add 2 or 3 bagels to each pot without
crowding (the bagels will swell in the water) and simmer for 1 1/2
min. Flip bagels and simmer for 1 1/2 min longer. Using a slotted
spoon, tranfer the bagels to the kitchen towel - lined sheet to
drain. Before they dry, sprinkle the bagels generously with toppings
then immediately tranfer them to the parchent paper - lined baking
sheet. Repeat with the remaining bagels.
6. Bake the bagels for 18 - 20 min, shifting the pans from top to
bottom and front to back halfway through, until deeply browned. Let
cool slightly, then serve.
Make ahead The bagels can be stored in an airtight container for up
to 3 days. Sprinkle with water and reheat in a 350F oven until
crusty and warm.
Makes 12 bagels
Description:
"The trick to these crisp, chewy bagels is the poolish, a
fermentation starter (also known as a mother dough) made with bread
flour, yeast and water. It is quickly assembled the night before the
bagels are made."
Source:
"Food and Wine, Feb 2013"
Start to Finish Time:
"3:30"
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Per Serving (excluding unknown items): 336 Calories; 1g Fat (4.0%
calories from fat); 11g Protein; 69g Carbohydrate; 2g Dietary Fiber;
0mg Cholesterol; 850mg Sodium. Exchanges: 4 1/2 Grain(Starch); 0
Lean Meat; 0 Fat; 1/2 Other Carbohydrates.