BAGELS
List of Ingredients
- 2 12 TEASPOONS DRY YEAST
- 3/4 CUP WARM WATER ( 110° )
- 1 TABLESPOON PLUS 1 1/2 TEASPOONS SALT DIVIDED
- 1/4 CUP OIL
- 4 CUPS FLOUR, DIVIDED, OR BREAD FLOUR WHICH IS BETTER FOR BAGELS
- 2 EGGS
- 2 1/2 QUARTS WATER
- EGG WASH
- SESAME SEEDS, POPPY SEEDS, DRIED ONION FLAKES, GARLIC FLAKES OR COARSE SALT
Instructions
- IN A MESAURING CUP, SOFTEN YEAST IN WARM WATER WITH SUGAR FOR 5 TO 10 MINUTES. WHEN FOAMY, SCRAPE INTO A LARGE MIXING BOWL. ADD 1 1/2 TEASPOONS SALT, OIL AND 2 CUPS FLOUR. BEAT FOR 2 MINUTES. BEAT IN EGGS. ADD ENOUGH REMAINING FLOUR TO MAKE A STIFF DOUGH.
- TURN OUT DOUGH ON A FLOURED BOARAD. KNEAD FOR 10 MINUTES. PLACE IN A CLEAN OILED BOWL OR A LARGE 2 GALLON ZIP LOCK BAG WHICH WAS OILED. COVER AND LET RISE IN A WARM PLACE UNTIL DOUBLED IN SIZE. PUNCH DOWN ON WELL FLOURED BOARD. ROLL INTO A LARGE LOG 3" THICK, CUT OFF 2" PIECES OF DOUGH. ROLL PIECES INTO LOGS ABOUT 4 TO 5". WRAP DOUGH AROUND HAND AND PINCH ENDS TOGETHER TO SEAL.
- PLACE ON A BAKING SHEET THAT WAS SPRINKLED WITH WHITE CORN MEAL LEAVING A 4" SPACE BETWEEN THEM. COVER AND LET RISE IN BAKING SHEET FOR APPROXIMATELY 15 MINUTES.
- BRING WATER TO A FULL BOIL. ADD 1 TABLESPOON SALT. REDUCE HEAT SO WATER BUBBLES GENTLY, BUT IS NOT ROLLING. CAREFULLY SLIP BAGELS INTO WATER, MAKING SURE TO LEAVE ROOM TO EXPAND. SIMMER FOR 1 MINUTE ON ONE SIDE, GENTLY TURN OVER AND COOK OTHER SIDE FOR 3 MINUTES.
- PREHEAT OVEN TO 450 DEGREES. GREASE BAKING SHEET. CAREFULLY LIFT BAGESL OUT OF WATER WITH A SLOTTED SPOON PLACE ON A WIRE RACK TO DRAIN. GENTLY PLACE ON PREPARED GREASED BAKING SHEET. BAKE FOR 10 MINUTES.
- BRUSH BAGELS WITH EGG WASH. SPRINKLE WITH SESAME SEEDS, POPPY SEEDS, DRIED ONION FLAKES ETC. BAKE FOR AN ADDITIONAL 8 TO 10 MINUTES, OR TILL GOLDEN BROWN AND WHEN TURNED OVER AND TAPPED ON BOTTOM YOU GET A HOLLOW SOUND.
- INSTEAD OF USING SALT WHICH GIVES YOU A SLIGHTLY SALTY SURFACE, I USE 2 TABLESPOONS OF SUGAR FOR A SHINNY SHELL.
- EGG WASH, WHISK TOGETHER 1 EGG AND 2 TEASPOONS WATER.
- QUICK VERSION: YOU CAN PLACE ALL THE DRY INGREDIENTS INTO A FOOD PROCESSOR: FLOUR, SALT, YEAST. PULSE 4 TO 5 TIMES UNTIL BLENDED.ADD OIL, EGGS AND WARM WATER. PULSE UNTIL ALL INGREDIENTS ARE INCORPORATED UNTIL DOUGH FORMS A BALL. YOU WILL KNOW IF THE DOUGH HAS BEEN KNEADED CORRECTLY BY TAKING YOUR FINGER AND PUSHING IT INTO THE DOUGH, ALSO THE DOUGH SHOULD NOT BE STICKY BUT HAVE A NICE SOFT TOUCH TO IT. REMOVE FROM FOOD PROCESSOR AND PLACE IN A GREASED 2 GALLON ZIP BAG AND LET RISE IN A WARM PLACE UNTIL DOUBLED IN SIZE.
Final Comments
I MAKE ALL MY BREADS AND BAGELS IN MY FOOD PROCESSOR BECAUSE IT TAKES LESS THAN 5 MINUTES TO KNEAD THE DOUGH TO THE PREFECT TEXTURE. IF YOU NEVER USED A PROCESSOR, YOU WILL HAVE TO EXPERIMENT WITH IT UNTIL YOU ARE COMFORTABLE WITH THE RESULTS. THIS IS A LOT QUICKER THAN THE OLD FASHION WAY OF MAKING BREAD AND BAGELS.
ENJOY!
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