Bread: Chocolate Chip Bagels
Source of Recipe
4 on 4
List of Ingredients
3 1/2 - 4 1/2 cups flour
3 tablespoons Sugar
1/2 tablespoon salt
2 pkg active dry yeast
1 1/2 cups of water at 120 - 130 degrees
3/4 cup of semi-sweet chocolate chips
Malt Syrup (look in the grocery baking section) or some
other
simple syrup.
Recipe
1. Put the chocolate chips in the freezer at least a couple
of hours
prior to making the bagels. I just leave mine in the freezer
all the
time.
2. Put 3 cups flour, the salt, sugar, yeast and (125 degree)
water
into the bowl of your mixer, and mix for 2 minutes.
Note: You really should measure the water temperature.
3. Put on the dough hook and start the mixer on the lowest
setting.
Add the rest of the flour, 1/2 cup at a time until the dough
cleans
the side of the bowl (feels like a baby's behind, feels like
well-chewed gum, etc.). Right now it's pretty humid in Ohio,
so I'm
using 4 1/2 cups of flour. Knead for 10 minutes on low. If
you're
kneading by hand, you'll probably have to knead a little
longer to
get the same effect.
4. Place the dough in a Pam-sprayed bowl and let it rise,
covered,
for 1 hour.
5. In a Dutch oven or other large pot, start 3 quarts water
towards
a
slow simmer, and add 3T malt syrup to the water. Preheat the
oven to
425 degrees F.
6. Punch down the dough and divide into 8 equal pieces. Get
the
chocolate chips out of the freezer.
7. Working one bagel at a time, fold a scant tablespoon of
chocolate
chips into the piece of dough, distributing it as evenly as
you can.
That's only about 12-15 chips per bagel. Form the dough ball
into
a
7-8 inch rope, and then join the ends into the familiar
bagel shape.
Repeat for each of the bagels. Work briskly. The bagels are
better
if
they don't rise much.
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