* Exported from MasterCook *
Bagels, Brooklyn
Recipe By :
Serving Size : 12 Preparation Time :0:40
Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls
Fatfree Low-Cal
Posted Snacks
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups all-purpose flour -- or half whole wheat and
half all-purpose
1/2 cup gluten flour -- or all-purpose flour
1 1/2 teaspoons salt
1/4 cup warm water
2 1/4 teaspoons active dry yeast
1 cup hot water
1 tablespoon brown sugar -- or barley malt syrup
1/2 cup all-purpose flour
2 quarts water
3 tablespoons brown sugar -- or barley malt syrup
The best bagels.
In a large bowl, mix together the first three ingredients
Then soften the yeast in a small bowl with 1/4 cup water
Dissolve malt extract in 1 cup hot water.
Let malt mixture cool down to warm.
Make a well in the center of the flour mixture.
Pour into the well, in this order: Softened yeast mixture, malt water.
Stir together until smooth.
Beat this dough vigorously to develop the gluten.
To make a very stiff dough, gradually add the flour.
Turn out on a floured surface and knead for a full 10 minutes
Divide dough into 12 equal pieces.
Shape each piece into a ball.
Cover balls of dough with a cloth and work with one at a time.
Place the ball on a very lightly floured surface.
Flatten slightly.
Poke the center of the ball with a forefinger, going all the way through.
Now use the fingers of both hands to gently open up the ring.
Try to keep the doughnut-shaped roll you are forming symmetrical.
The hole should be about one-third of the bagel's diameter.
Place shaped rings on a non-stick baking sheet.
Cover and let rise for 15 to 20 minutes.
They should not quite double in size.
Meanwhile, ready the boiling liquid. In a large pot, heat the water.
Stir the malt barley into water.
Heat to boiling.
Reduce heat and keep regulated to a healthy simmer
Preheat oven to 475F. One at a time, slip risen bagels into simmering water.
Bagels should float. If they sink, do not worry.
They will soon rise to the surface. After about 30 seconds, turn them over.
They should remain in the water about 1 minute in all.
You may simmer several at a time, but do not crowd them in the pot
Remove with a skimmer and place one inch apart on a non-stick baking sheet.
Brush bagels with a mixture of 1 egg and 1 tablespoon water.
If desired, sprinkle with coarse salt or poppy seeds
Bake at 475F. for 10 to 12 minutes, or until well-browned
Cool slightly on wire racks.
Serve warm.
Source:
"recipeland.com"
S(Internet address):
"recipeland.com/recipe/v/brooklyn-bagels-47041"
Start to Finish Time:
"2:00"
T(bake):
"0:20"
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Per Serving (excluding unknown items): 89 Calories; trace Fat (2.4%
calories from fat); 2g Protein; 19g Carbohydrate; 1g Dietary Fiber;
0mg Cholesterol; 274mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
Meat; 0 Other Carbohydrates.