Home Bread-Bakers v120.n003.2

Homemade Bagels 1

Reggie Dwork <reggie@jeff-and-reggie.com>
Mon, 13 Jan 2020 16:17:45 -0800
* Exported from MasterCook *

                             Bagels, Homemade 1

Recipe By     :Makinze Gore
Serving Size  : 10    Preparation Time :0:00
Categories    : Bread                           Bread-Bakers Mailing List

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                         FOR THE DOUGH
                         Cooking spray
   1 1/2             c.  lukewarm water
   2 1/4      teaspoons  active dry yeast -- (1/4-oz.)
   2               tsp.  granulated sugar
   4                 c.  bread flour -- plus more for surface
   2               tsp.  kosher salt
   1              tbsp.  barley malt syrup
                         FOR BOILING
   1              tbsp.  barley malt syrup
                         FOR THE TOPPINGS
                         Egg wash
                         Poppy seeds
                         Sesame seeds
   1              tbsp.  sesame seeds
   1              tbsp.  poppy seeds
   1              tbsp.  minced garlic
   1              tbsp.  minced onion
   1              tbsp.  flaky sea salt
                         Melted butter
                         Cinnamon sugar

Looking for a weekend project? Bagels are just the thing to master. 
There's nothing better than waking up to fresh bagels and when it's 
your own hard work it's even better. One batch of dough can turn into 
everything, poppy seed, sesame seed, cinnamon sugar, or any of your 
favorite bagels!

Note: If you aren't able to find barley malt syrup you can use honey instead!

TOTAL: 12:05

Grease a large bowl with cooking spray. In a small bowl or glass 
measuring cup, add water and sugar and sprinkle yeast on top. Let sit 
until frothy, about 10 minutes.

In the bowl of a stand mixer fitted with the dough hook, combine 
flour, salt, malt syrup, and yeast mixture. Mix on medium speed until 
dough is smooth and smacks against the side of the bowl and holds its 
shape, about 10 minutes.

Place dough in prepared bowl and cover with a kitchen towel and let 
rise at room temperature for 1 1/2 hours or until doubled in size.

Line a large baking sheet with parchment paper. Place dough on a 
floured surface and divide dough into 10 equally sized portions. Roll 
each portion into a smooth ball, then poke your index finger through 
the middle and stretch dough with your finger to create a ring. Place 
bagels on prepared baking sheet. Wrap in plastic wrap and refrigerate 
for at least 8 hours and up to overnight.

Preheat oven to 425F and line two large baking sheets with parchment 
paper and grease well with cooking spray. Unwrap bagels, cover with a 
kitchen towel, and let sit at room temperature for 1 hour.

To a large pot of water, add malt syrup. Bring to a boil. Working in 
batches of 2 to 3 at a time, add bagels to boiling water. Boil for 1 
minute then flip and boil on other side for 1 minute more. Remove 
from water and place on prepared baking sheet. Repeat with remaining dough.

For poppy seed or sesame seed: Brush bagels with egg wash on tops and 
sprinkle seeds over. Bake until deeply golden, 20 to 25 minutes.

For everything seasoning: Combine sesame seeds, poppy seeds, minced 
garlic, minced onion, and sea salt in a small bowl. Bake bagels for 
20 minutes, then remove from oven and brush with egg wash on top. 
Sprinkle with seasoning and bake until deeply golden, 5 minutes more.

For cinnamon sugar: Brush bagels with egg wash and bake until deeply 
golden, 20 to 25 minutes. Let cool 10 minutes, then brush with melted 
butter and dip into cinnamon sugar.

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Per Serving (excluding unknown items): 215 Calories; 2g Fat (7.6% 
calories from fat); 7g Protein; 42g Carbohydrate; 1g Dietary Fiber; 
0mg Cholesterol; 943mg Sodium.  Exchanges: 2 1/2 Grain(Starch); 0 
Lean Meat; 0 Vegetable; 0 Fat; 0 Other Carbohydrates.

NOTES : 2020 - 0113