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Bagels




Source of Recipe


Internet


List of Ingredients




2 cups warm water
1 1/2 teaspoons yeast -- (Rapid Rise)
2 tablespoons barley malt extract
1 tablespoon barley malt extract
1 tablespoon vegetable oil
6 cups flour
1 tablespoon salt

Recipe



In the mixing bowl of a stand mixer, combine the warm water and 2 tbsp.
barley malt extract. Add the yeast and stir to dissolve. Add the oil, 2
cups of flour and salt and, with the paddle attachment, blend together
well. Continue adding flour 1/4 cup at a time. Beat at the lowest speed
until the dough comes away from the sides of the bowl. Remove and scrape
down the paddle, insert the dough hook and knead at low speed until the
dough is smooth and elastic. Add the flour cautiously, the dough should
be stiff, but too much flour will cause the bagels to be tough. The
kneading will take 5 or 6 minutes.
Transfer the dough to a floured board and knead for a minute or two. Form
the dough into a ball, place in a large oiled bowl, turning to coat.
Cover with plastic wrap (I use a plastic bucket with a cover which
works great). Let dough fully rise until an impression made with your
finger remains.
Preheat the oven to 450º. Fill a large saucepan with 4 qts. water, add the
remaining tbsp. barley malt, bring to a gentle boil.
Punch the dough down, remove it from the bowl (or bucket) and cut into
thirds. Roll each piece into a rope. Cut each rope into four equal pieces
and shape into balls. Roll the first ball into a rope about 2" larger
than the width of your hand. Wrap the rope around your fingers to form
a ring, with the ends overlapping about 1 1/2 inch. Seal ends by rolling
with your palms on a work surface. Evenly space the bagels on a piece of
parchment paper, cover and allow to rest for 10 minutes.
When ready, drop two or three of the bagels at a time into the boiling
water and allow them to rise to the surface. Cook for no longer than two
minutes, turning once (I have experimented with this and find that it
makes a better bagel to allow them to cook only 30 seconds - that makes
the final spring happen in the oven, and not in the water - cookbooks vary
on this and I have tried all times). Using a skimmer or slotted spoon,
carefully lift each bagel out of the water, drain momentarily and turn
over in a dish of prepared topping. Evenly space the bagels on parchment
paper. Bake bagels until browned, about 15 to 20 minutes.
Toppings: Toasted sesame seeds, minced dried onion, minced dried garlic,
poppy seeds, caraway seeds or pretzel salt.