* Exported from MasterCook *
Bagels, Peter Reinhart's Whole Wheat Bagels
Recipe By :Martha Rose Shulman
Serving Size : 8 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls
Grains Low Fat
Posted
Amount Measure Ingredient -- Preparation Method
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510 grams sprouted whole wheat flour -- 4 1/4 cups, or
whole wheat flour
1 1/4 teaspoons fine sea salt
1 1/4 teaspoons instant yeast
1 2/3 cups lukewarm water -- plus, (408 milliliters)
1 1/2 teaspoons lukewarm water
1 tablespoon barley malt -- agave syrup, or honey
2 tablespoons baking soda -- malt syrup or honey for
boiling water bath
Cornmeal -- or semolina flour for baking sheets
2 tablespoons topping of your choice: sesame seeds --
poppy seeds, caraway seeds, nigella seeds, onion flakes (2 to 4)
In the bowl of a stand mixer fitted with the paddle or in a large
bowl combine flour, salt and yeast. Stir together or mix at low speed
for about 30 seconds. In a small bowl or measuring cup combine
lukewarm water and 1 tablespoon barley malt, honey or agave syrup and
whisk together.
Add liquid mixture to flour mixture and mix on low speed or stir for
1 minute. Mixture will be shaggy and sticky. Remove paddle and let
dough stand, uncovered, for 5 minutes. Switch to dough hook or turn
dough onto lightly oiled work surface and mix on low speed or knead
for 2 minutes, until smooth and slightly tacky. Add more flour if
necessary (a few tablespoons) if dough is very sticky or wet, and mix
or knead for another minute. Finished dough should be firm but supple
and smooth to the touch. If it is tacky wait 5 minutes, then add a
little more flour as necessary and beat or knead until incorporated.
Shape dough into a ball. Clean and oil bowl. Place dough in bowl
rounded side down first (to oil the dough), then rounded side up.
Cover bowl tightly with plastic and allow dough to proof at room
temperature for 1 1/2 to 2 hours, until it has swelled and increased
in size by about 1 1/2 times.
Line 2 baking sheets with parchment and lightly oil parchment. Turn
out the dough and divide into 8 equal pieces. Shape each piece into a
ball by placing on an unfloured work surface under a cupped hand and
rolling it around and around. Lightly oil work surface if dough
sticks. To shape bagels, using both hands roll each ball into an
8-inch long rope, tapering from the middle of the dough to the ends.
Moisten the last inch of each end, place one end on the palm of your
hand and wrap the rope around your hand, bringing the other end
between your thumb and forefinger. Overlap the ends by about 2" and
stick the ends together. Press onto the work surface and roll back
and forth to seal, then lay the ring down and even out the thickness
with your fingers. The hole should be about 2 inches in diameter.
Place on the prepared baking sheets. (Another way to shape the bagels
is to press your thumbs through the center of the balls, then
gradually pull apart and shape the bagel with your hands by rotating
the dough around your thumbs, until the hole is 2 inches in diameter;
I find that, although this method is a bit quicker, the bagels tend
to close up, so I prefer the rope method). Place on prepared baking
sheet(s), at least 1" apart. Lightly oil tops and cover loosely with
plastic wrap.
Allow bagels to proof for 30 to 60 minutes, until just beginning to
swell and rise. Meanwhile, heat oven to 425F with a rack positioned
in the middle.
Carefully remove parchment paper with bagels from baking sheet and
replace parchment with clean sheets. Lightly oil parchment and
sprinkle with cornmeal or semolina (if you have lots of baking
sheets, just line two more baking sheets). To see if bagels are
ready, drop one into a bowl of water. It should float to the surface
within 15 seconds. If it does not, wait 20 minutes and do another float test.
Bring 4 to 6 inches water to a boil in a large saucepan and add
baking soda, malt syrup or honey. Adjust heat so water is at a gentle
boil. Two at a time, drop bagels into water. After 30 seconds flip
over and simmer for another 30 seconds. Using a slotted spoon or a
skimmer, remove from water and place on prepared baking sheet,
rounded side up. Sprinkle topping over bagel right away. Place in
oven and bake 12 minutes. Rotate baking sheet and bake another 8 to
12 minutes, until golden brown. If bottoms are getting too brown
slide a second baking pan underneath the first one for insulation
after first 12 minutes. Remove from heat and allow to cool.
Based on the recipes in Peter's "Bread Revolution".
Source:
"cooking.nytimes.com"
S(Internet Address):
"<http://cooking.nytimes.com/recipes/1017092-peter-reinharts-whole-wheat-bagels>"
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Per Serving (excluding unknown items): 233 Calories; 2g Fat (8.5%
calories from fat); 9g Protein; 47g Carbohydrate; 8g Dietary Fiber;
trace Cholesterol; 1247mg Sodium. Exchanges: 3 Grain(Starch); 0 Lean
Meat; 1/2 Fat; 0 Other Carbohydrates.
NOTES : 2015 - 0131