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Einstein Bros. Bagels®




Source of Recipe


Mimi on Send in the Clones


Recipe Link: http://www.topsecretrecipes.com

List of Ingredients




Plain
1 cup very warm water (110 to 115 degrees, not steaming)
1/2 tablespoon yeast
1 tablespoon plus 1 teaspoon light corn syrup
1 tablespoon plus 1 teaspoon molasses
1/2 teaspoon vegetable oil
1 teaspoon salt
2 cups bread flour (plus about 2/3 cup to incorporate while kneading)
1 1/2 tablespoons sugar (for water bath)
cornmeal (for dusting)
1. Combine the warm water and yeast in a medium bowl and stir until the
yeast is dissolved. Be sure the water is not too hot, or it may kill the
yeast.
2. Add the corn syrup, molasses, and oil to the bowl and stir thoroughly.
Add the salt.
3. Pour the 2 cups of bread flour into the bowl and incorporate it with the
other ingredients.
4. Sprinkle a little of the reserved flour over the dough in the bowl and
turn it out onto a surface that has been dusted with more of the reserve
flour (depending on your climate you may not have to use all of the reserve
flour, but you will surely use most of it). The dough should become very
smooth and elastic, dry to the touch, and not tacky. You will have to knead
for 6 to 7 minutes to get the right consistency.
5. Put the dough back into the bowl or another container, cover, and let it
rise in a warm place for 30 to 40 minutes. The dough should double in size.
6. Punch down the dough and cut it into 4 even portions. Working with one
portion of the dough at a time, form the dough into a ball. Turn the edge of
the dough inward with your fingers while punching a hole in the center with
your thumbs. Work the dough in a circle while stretching it out and
enlarging the center hole so that it looks like a doughnut. The hole should
be between 1 to 1 1/2 inches in diameter. Place the 4 portions of shaped
dough onto a greased board or baking sheet, cover (a clean towel works
well), and allow the dough to rise for 20 to 30 minutes. The dough should
nearly double in size.
7. Preheat the oven to 400 degrees.
8. Fill a medium saucepan 2/3 full of water and bring it to a boil. Add 1
1/2 tablespoons of sugar to the water.
9. Working with one bagel at a time, first enlarge the hole if it has closed
up to less than 3/4 of an inch. Be careful not to overwork the dough at this
point or it won't have the proper consistency. Drop the bagel into the
water, cover the saucepan, and boil for 20 seconds. Flip the bagel over, and
boil for another 20 seconds. Immediately take the bagel out of the water
with a slotted spoon, let the water drip off for about 10 seconds, then
place the bagel onto a baking sheet that has been dusted with cornmeal.
Repeat for the remaining bagels. Be sure the bagels do not touch each other.
10. Bake the bagels for 26 to 30 minutes, or until they are light brown.
(http://www.topsecretrecipes.com)
Makes 4 bagels.



Recipe



Everything

1 cup very warm water (110 to 115 degrees, not steaming)
1/2 tablespoon yeast
1 tablespoon plus 1 teaspoon light corn syrup
1 tablespoon plus 1 teaspoon molasses
1 teaspoon vegetable oil
1 teaspoon salt
2 cups bread flour (plus about 2/3 cup to incorporate while kneading)
1 1/2 tablespoons sugar (for water bath)
cornmeal (for dusting)
1 tablespoon dry minced onion
1 tablespoon dry minced garlic
1/2 teaspoon poppy seeds
1/2 teaspoon caraway seeds
1/2 teaspoon sesame seeds
1/2 teaspoon kosher salt
1. Follow the directions for the plain bagels through step 9.
2. After the bagels have been arranged on the cornmeal-dusted baking sheet,
and while they are still moist, sprinkle a scant teaspoon each of dry minced
onion and dry minced garlic over the top of each bagel. Combine the poppy
seeds, caraway seeds, sesame seeds, and kosher salt in a small bowl.
Sprinkle 1/4 of the mixture over the top of each bagel.
3. Bake the bagels for 26 to 30 minutes, or until they are golden brown.

Makes 4 bagels