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Title: Bagels 10
Categories: Bread Brunch
Yield: 1 Servings
| 5 1/2 | c | Flour |
| 1 | tb | Sugar |
| 2 | tb | Malt syrup |
| 3 1/2 | qt | Water PLUS |
| 1 | tb | Malt syrup |
| 2 | pk | Yeast, dry |
| 1 | tb | Salt |
| 2 | c | Water, hot |
| 1 | Egg white, beaten, WITH | |
| 1 | ts | Water |
Toppings (onion, garlic, poppy or sesame seed...)
MIXING, KNEADING, AND 1ST RISE: Mix all dry ingredients, including yeast, thoroughly. Mix malt syrup and water. Make sure the temperature is between 120 and 130 degrees. Add hot water mixture and stir vigorously with a wooden spoon or your hand. When is blended together, remove from bowl and knead (By hand: 10 minutes. By food processor: 1 minute). Add a little flour if too wet. . .a little water if too dry. Place in clean, greased bowl, cover tightly and allow to rise until doubled in volume, about 1 hour). Punch down.
PREPARATION: Boil water with 1 T. malt syrup in large pan (The malt syrup makes the bagels shine). Prepare cookie sheet sprinkled with corn meal or polenta. Preheat oven to 400 degrees.
SHAPING AND 2ND RISE: Either (1) Flatten and cut into eighteen 6" strips, or (2) Divide dough into 18 pieces, each a little larger than a golf ball (whichever shaping method tickles your fancy). Allow dough to relax for 5 minutes. If you chose No. 1, join the 2 ends together. If you chose No. 2, flatten the dough ball with palm of hand. Poke a hole in the middle, push finger through, and swing around on your finger until the hole looks large enough (remember that the hole will get smaller during the water bath). Cover with cloth and allow to rise slightly for 10 minutes, no more (It will rise more in the water bath).
WATER BATH: Just before bagels are ready to cook, reduce the heat under the water to a gentle bubble. Drop bagels with a skimmer or a slotted spatula or spoon into water bath. Only do 4 or 5 at a time (so they have enough room to expand a little). With the water at a simmer, cook 2 minutes on one side, flip it over and cook 1 minute on the other. Remove from water bath, drain momentarily on a paper towel, and place on cookie sheet.
BAKING, EGG WASH, TOPPINGS: Place cookie sheet of bagels into oven, middle shelf, and bake for 10 minutes. Remove and brush with egg wash (egg white beaten with 1 tsp. cold water). Sprinkle topping of choice on top (sauteed onions or garlic, soaked (reconstituted) dehydrated onions onions or garlic, Kosher salt, poppy seeds, sesame seeds, what have you), and return to the oven. Bake another 5 to 10 minutes, turning them over 3 or 4 minutes before they are done. Cool on a rack.
Variation: Add rum soaked raisins to dough before kneading. Top with cinnamon sugar during baking. From: Earl Shelsby By on
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