* Exported from MasterCook *
Bagels, Chewy
Recipe By :King Arthur Flour Co.
Serving Size : 8 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Low Fat Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
STARTER:
240 grams King Arthur Unbleached Bread Flour -- (2
cups, 8 1/2 oz)
225 milliliters water -- (1 cup, 8 oz)
pinch instant yeast -- or active dry yeast
DOUGH:
all the starter
300 grams King Arthur Unbleached Bread Flour -- (2
1/2C, 10 1/2 oz)
1 1/2 teaspoons instant yeast -- or active dry yeast
2 teaspoons salt
7 g non-diastatic malt powder -- (1/4 oz), see Note
115 milliliters water -- (1/2 cup, 4 oz)
GLAZE (OPTIONAL):
1 large egg white -- beaten with
2 teaspoons water
Note: You can substitute 1T organic barley malt syrup for the malt powder.
For all their popularity, bagels began as a handmade, traditional
bread, and we think that's worth recapturing. Using bread flour and a
steam bath gives these bagels their chewy, golden exterior. The
overnight rise fully develops the dough's flavor, while giving you a
head start on tomorrow's breakfast.
PREP: 45 mins.
BAKE: 20 mins. to 25 mins.
TOTAL: 11:50 to 11:55
Serving Size: 1 small bagel, 57g
For the starter: Combine all of the ingredients and mix until
uniform. Cover and let rest at cool room temperature overnight.
For the dough: Combine the starter with the remaining ingredients to
form a stiff dough. Knead by hand for 12 minutes, or in a mixer for 9
minutes. The dough will be smooth and elastic, and should not spread
much when you stop kneading.
Place the dough in a lightly greased bowl, and let rise until puffy
but not necessarily doubled in bulk, 1 to 1 1/2 hours.
After this rise, transfer the dough to a work surface, and divide it
eight pieces for large bagels or sixteen pieces for smaller (3 1/2") bagels.
Roll each piece into a ball, cover, and let rest for 30 minutes.
They'll puff up very slightly.
Poke a hole through the center of each ball, then twirl it around on
your finger until the hole is 1 1/2" in diameter.
Place the shaped bagels on a lightly greased or parchment-lined
baking sheet, and allow to rise, covered, for about 45 minutes.
While the bagels are rising, place a steamer rack in a wide pan or
canning kettle. Put 1" to 2" of water in the bottom and bring it to a simmer.
Preheat the oven to 400F.
Place as many bagels as will fit on the steamer with 3/4" of space
between them. Cover the pan and steam the bagels for 90 seconds.
Using a spatula and your fingers, gently remove the bagels from the
steam and return them to the baking sheets. Repeat until all of the
bagels are steamed.
If you wish to top the bagels with seeds or other toppings, brush
with beaten egg wash, and apply the seeds of your choice.
Bake the bagels for 20 to 25 minutes, or until deep golden brown.
Remove the bagels from the oven, and let cool on a rack.
Store in a paper bag on the counter for one day; or slice and freeze
for up to two months for longer storage.
TIPS:
Onion-topped bagels
Bake unglazed bagels for 20 to 22 minutes (or until they're almost as
brown as you like), and remove the pan from the oven, keeping the
oven turned on. Working with one bagel at a time, glaze as instructed
above, and sprinkle with minced, dried onion. Return the bagels to
the oven for no more than 2 minutes (the onions will burn if the
bagels are left in longer than that).
Cinnamon-raisin bagels
Knead about 2/3 cup of raisins into the dough towards the end of the
kneading process. Just before you're done kneading, sprinkle your
work surface heavily with cinnamon-sugar (which you've made by
combining one part cinnamon with 12 parts sugar), and give the dough
a few more turns; it'll pick up the cinnamon-sugar in irregular
swirls. Divide the dough into eight pieces, form each piece into a
ball, and roll each ball in additional cinnamon-sugar. Proceed to let
rest and shape as directed above.
We've seen bagel-store bagels in varieties as diverse as jalapeno
pepper, spinach and cheese, and marbled rye. You can make bagels with
just about any kind of bread dough. To retain the characteristic
chewy texture, just be sure to make a dough that's low in fat and
quite stiff, and follow the shaping, rising, steaming and baking
techniques above.
You can try steaming the bagels in your electric frying pan and a
small cooling rack, if you have one; if you have a round cooling
rack, it may fit into your electric fry pan
Cal 128, Fat 1g, Carb 25g, Sod 202mg, Fiber 0g, Pro 5g
Source:
"The Fall Issue 2018 of Sift Magazine (available on newsstands or on line)"
S(Internet address):
"https://www.kingarthurflour.com/recipes/chewy-bagels-recipe";
Yield:
"8 to 16"
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Per Serving (excluding unknown items): 248 Calories; 1g Fat (4.3%
calories from fat); 9g Protein; 49g Carbohydrate; trace Dietary
Fiber; 0mg Cholesterol; 543mg Sodium. Exchanges: 3 1/2
Grain(Starch); 0 Lean Meat.
NOTES : 2018 - 0830