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BAGELS




Source of Recipe


my files


List of Ingredients




2¼ teaspoons (1 package) active dry yeast
1½ cups warm water
1 Tablespoon non-diastatic malt powder OR brown sugar
1 Tablespoon KOSHER salt
4-4½ cups flour

Water Bath:
2-3 quarts of water
2 Tablespoons non-diastatic malt power OR brown sugar

Egg Wash:
1 Tablespoon cold water
1 egg white

Recipe



In a large bowl, dissolve yearst and malt power (or brown sugar) in water. Add salt and flour, mix until you have a soft, pliable dough. Either roll out the dough and cut with a bagel cutter, or separate into 12 equal parts, form into balls, flatten & poke a hole in the middle with your finger, or a sharp object. Let the formed bagls rise until not quite doubled in size. About 20 minutes.

Boil the water for the bath. Add the malt power (or brown sugar), and turn the water down to a steady simmer. Add a few bagels at a time. Simmer for 2 minutes on one side, turn over and simmer for 1 minute on the other. Remove to a towel, to rest. Once all of your bagels have been through the bath, place them on a lightly greased baking sheet, and brush them with a mixture of beaten egg white, and cold water (about 1 Tablespoon of water to 1 egg white). If you want to sprinkle them with either sesame or poppy seeds, do that now.

Bake in a pre-heated 425° oven for about 15 minutes, or until they are starting to brown. Remove from the oven, turn them over, and return to the oven, and bake for an additional 3-5 minutes. Cool on Racks. Bagels can then be split and toasted, as you would the ones you buy in the grocery store or deli.