Bagels #6
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Bagels #6
  Bagels    Bread  
Last updated 6/12/2012 1:05:50 AM. Recipe ID 31019. Report a problem with this recipe.
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      Title: Bagels #6
 Categories: Bread
      Yield: 16 Servings
      1 tb Active dry yeast
      2 c  Warm water
    1/4 c  Non-diastatic malt powder
           -(available from King Arthur
           -Flour; but I've used malted
           -milk powder; too)
      2 tb Sugar
      1 tb Salt
  5 3/4 c  Unbleached all-purpose flour

-------------------------WATER BATH------------------------------
      2 qt Water
      2 tb Non-diastatic malt powder
      1 tb Sugar
  Directions--Conventional method (if using a bread machine, put in ingredients in order
  specified by machine manufacturer)
  In a large bowl, dissolve the yeast in the warm water. Stir in the
  malt and sugar, then the salt and flour. Knead the dough til smooth
  (by hand, mixer or machine). Shape the dough into a ball, place it in
  a lightly greased bowl covered with lightly greased plastic wrap (I
  use an inverted plate) and allow to rise til doubled in bulk, 1 to 1
  1/2 hours (this is the "Dough Cycle" on the bread machine)
  When the dough has risen, punch it down and transfer it to a lightly
  greased work surface. Put the water for the bath into a large, shallow
  pan--the water should be about 3 inches deep (I use a stock- pot & the
  water is usually about 6 in. deep)--and add the malt and sugar. Bring
  the water to a boil while you're shaping the bagels.
  Divide the dough into 16 pieces. Working with one piece of dough at a
  time, shape it into a ball, poke a hole through the center with your
  index finger, and work into a hole; the dough will form a ring. Place
  the bagels on a parchment-lined, lightly greased or
  cornmeal-sprinkled baking sheet as you shape them. Boil immediately
  (*don't* let them rise a second time--they tend to totally collapse
  when they get boiled if you do).
  Reduce the boiling water bath to a very gentle simmer. Gently
  transfer the bagels, 3 or 4 at a time, to the water bath; don't crowd
  them. Simmer them for about 30 sec. on each side, then return to the
  baking sheet.
  Bake the bagels in a preheated 425 deg. oven for 20 min. or until
  they're a deep golden brown. Yield 16-20 bagels, depending on size.
  Options: After boiling, but before baking, brush bagels with an
  egg-&-water wash & sprinkle poppy seeds, caraway seeds, sesame seeds,
  coarse salt, dehydrated onion, etc.
  For flavored bagels (like onion, rye or garlic) add ingredients to the
  dough before kneading. Bits of cooked spinach or fresh chive or
  garlic, diced onions, cinnamon and raisins are all popular.

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Recipe ID 31019 (Apr 03, 2005)

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