* Exported from MasterCook *
Bagels, Marble Rye
Recipe By :King Arthur Flour
Serving Size : 8 Preparation Time :0:00
Categories : Bread Bread Machine
Bread-Bakers Mailing List Chocolate/Cocoa
Low Fat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
227 g water -- (1C or 8 oz)
333 g Unbleached Bread Flour -- (2 3/4C or 11 3/4 oz)
106 g pumpernickel flour -- (1C or 3 3/4 oz)
1 tablespoon barley malt syrup -- or dark brown sugar
2 teaspoons salt
1 tablespoon dill pickle juice -- or 2 teaspoons Deli Rye Flavor
2 teaspoons Instant yeast -- or active dry yeast
1 tablespoon caraway seeds -- optional
2 teaspoons burnt sugar syrup -- (see baker's tips)
2 teaspoons black cocoa
BOILING LIQUID:
2722 g water -- (3 qts or 96 oz)
28 g non-diastatic malt powder -- or brown sugar
(2T or 1 oz)
14 g granulated sugar -- (1T or 1/2 oz)
EGG WASH (OPTIONAL):
1 large egg white -- beaten with
2 teaspoons water
Bagels are a handmade bread with centuries of tradition behind them.
We've made a hearty rye dough that's divided and colored, then
layered and twisted into shape. After a brief boil, it bakes up into
beautiful, flavorful bagels, an ideal base for bold toppings like
smoked salmon or pickled herring.
PREP: 1:30
BAKE: 20 mins. to 22 mins.
TOTAL: 3:10
Serving Size: 1 bagel, 90g
For the dough: Combine all of the ingredients except the burnt sugar
syrup and cocoa in a large bowl and mix well. If you'd like to use a
bread machine to make the dough, see baker's tips below.
Once the dough comes together, knead vigorously for 10 to 15 minutes
by hand or in a mixer with a dough hook on medium-low speed for 10
minutes. The dough will be stiff.
Divide the dough in half; place one half in a lightly greased bowl,
cover, and set aside.
Add the burnt sugar syrup to the remaining dough in the mixing bowl.
Mix until it disappears into the dough; this will be messy at first,
but everything will smooth out in a few minutes.
Add the black cocoa and mix until incorporated. Knead the dough until
it's dark and evenly colored. Place the colored dough in another
greased bowl and cover.
Let the doughs rise until noticeably puffy, 1 to 1 1/2 hours.
After the first rise, pat the light dough into an 8" x 12" rectangle.
Pat the colored dough to the same size and place it on top.
Divide the dough into quarters by cutting it crosswise to make 2"
wide strips. Cut in half the long way to make eight equal pieces.
Roll each two-toned piece of dough into a 7" to 8" rope. Twist two or
three times and overlap the ends, wetting one slightly if needed.
Roll your hand over the seam from the inside of the bagel to seal it.
Line two baking sheets with parchment and space out the shaped bagels
on the pans. Cover and let rise for 20 minutes while you set up the
water bath and preheat the oven to 450F.
To boil: Fill a large saucepan with the water (it should reach a
depth of about 3"). Add the malt powder (or brown sugar) and place
the pan over medium-high heat. Bring the water to a boil.
The bagels are ready to cook when they've risen very slightly; they
should still be firm enough that the surface bounces back when lightly touched.
Reduce the heat under the water to medium (a slow bubble) and slip
two or three bagels into the water. Cook for 1 minute, then turn over
and cook for 2 more minutes.
Remove the bagels from the water with a slotted spoon and place on
the prepared baking sheets.
For the egg wash: Beat the egg whites with the water.
Brush the tops of the bagels with the egg wash, if using, and bake
for 20 to 22 minutes, until golden brown.
Remove the bagels from the oven and let cool on a rack before serving.
Store in a paper bag on the counter for one day; or slice and freeze
for up to two months for longer storage.
TIPS FROM OUR BAKERS:
Make your own liquid for coloring rye breads (or gravies and sauces)
simply by placing 1 cup of sugar in a small saucepan or skillet over
medium heat. Cook until the sugar melts and liquifies; swirl the pan
from time to time but don't stir. Once the sugar has all turned
brown, continue cooking until the color deepens. When the sugar has
reached a medium-dark color, remove the pan from the heat and VERY
SLOWLY and carefully pour 3/4 cup water into the pan. Let the pan sit
for 15 minutes, then stir to dissolve any remaining sugar. Stir at
room temperature in a sealed jar until needed.
If you're using a bread machine, place all of the dough ingredients
except the burnt sugar syrup and cocoa in the machine's bucket,
select the Dough cycle, and press Start. Once the kneading part of
the cycle has stopped, remove half the dough and transfer to a
lightly greased bowl. Cover and set aside. Reset the machine to the
Dough cycle, add the burnt sugar syrup and cocoa, and press Start.
Let the machine finish its cycle. Once the cycle is done, pick up the
instructions at step 7.
Cal 203, Fat 1g, Carb 42g, Sod 593mg, Fiber 1g, Pro 7g
S(Internet address):
https://www.kingarthurflour.com/recipes/marble-rye-bagels-recipe
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Per Serving (excluding unknown items): 230 Calories; 1g Fat (4.5%
calories from fat); 8g Protein; 48g Carbohydrate; 2g Dietary Fiber;
0mg Cholesterol; 555mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0
Lean Meat; 0 Vegetable; 0 Fat; 1/2 Other Carbohydrates.
NOTES : 2018 - 1006