* Exported from MasterCook *
Bagels, Homemade
Recipe By : Sharon
Serving Size : 8 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Posted
Amount Measure Ingredient -- Preparation Method
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For the bagels:
1 1/2 teaspoons instant yeast
1 1/2 cups warm water
22 ounces bread flour -- measured in grams (623 grams)
2 teaspoons salt
4 teaspoons barley malt syrup
3 tablespoons cornmeal -- for dusting
1/2 cup sesame seeds
1/2 cup poppy seeds
For the bagel bath:
3 quarts water
1 1/2 tablespoons barley malt syrup
1 tablespoon baking soda
1 teaspoon salt
The chewiest bagels you'll ever make, with the perfect crispy, shiny
shell on the outside. You won't ever want to toast your bagels again
after trying these!
Prep: 1 hour
Cook: 20 minutes
Passive Time: 12 hours
For the bagel dough:
Place warm water in a small bowl. Sprinkle instant yeast over the
water and let it sit to foam a little. It should take no more than 10
minutes. If it does not foam, the water was not the right temperature
or the yeast is dead (expired). Prepare large baking sheet by dusting
with cornmeal. Set aside.
Combine flour, salt, and barley malt syrup in the bowl of a stand
mixer using a dough hook. Add in yeast mixture and mix on low or
until dough starts to come together, about 4 minutes. Now it's time
to knead the dough. Increase speed to medium-low and beat for 7 to 10
minutes or until the dough is smooth and stiff. It should not be
sticky, whatsoever.
Remove dough from bowl and onto clean work surface. Cut dough into 8
equal pieces. Roll into smooth bowls and place on prepared baking
sheet. Cover with plastic wrap and let the dough sit, untouched, for 5 minutes.
Once rested, remove one dough ball from baking sheet, Using your
thumb, poke a hole all the way through the center of the ball. Using
your thumb as a guide, expand the hole to make the bagel shape. The
dough should form a 4-inch bagel. Repeat with the other dough balls.
Place the dough balls back onto baking sheet and cover tightly with
plastic wrap. Place in refrigerator to rise overnight (about 12 to 14 hours).
When you're ready to make the bagels, place pizza stone in the oven
and preheat to 450 degrees. Let it preheat for 30 mins-1 hour. Before
we bake, we'll dip the bagels in a bath. See below.
For the bagel bath:
While the oven preheats, let's dip the bagels in a bath to give them
the shiny exterior. Fill large pot with 3 quarts of water and bring
to a rolling boil. Reduce to a gentle simmer and then add barley malt
syrup, baking soda, and salt. Give it a stir to combine.
Place 3-4 bagels into bath and let them poach for 45 seconds. Flip
and poach for another 45 seconds on the other side. Remove from
liquid with a slotted spoon. Place onto cornmeal baking sheet and
cover with sesame seeds, poppy seeds, or keep plain. Repeat with rest
of the bagels.
Once oven is preheated, add all bagels to pizza stone using a large
spatula or pizza peel. If your pizza stone isn't large enough to hold
all the bagels, bake them in batches. Bake bagels for 12 to 15
minutes or until they reach a nice golden brown top. Rotate bagels if
some are browning faster than others.
Remove from oven and let the bagels cool for at least 10 minutes
before serving. Slice with a serrated knife and serve with your
favorite spreads, like butter or cream cheese! Bagels are best on the
day they're baked. But you can freeze the leftovers for up to two
months. To defrost, microwave for 30 seconds.
Source:
"adapted from Washington Post"
S(Internet address):
https://www.yummly.com/recipe/Healthy-Parmesan-Crusted-Chicken-2324121
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Per Serving (excluding unknown items): 394 Calories; 10g Fat (22.3%
calories from fat); 13g Protein; 64g Carbohydrate; 3g Dietary Fiber;
0mg Cholesterol; 1288mg Sodium. Exchanges: 4 1/2 Grain(Starch); 1/2
Lean Meat; 1 1/2 Fat.
NOTES : 2018 - 0803