BAGELS
BAGELS
MAKES 1 DOZEN LARGE BAGELS
- 4 teaspoons active dry yeast
- 2 tablespoons sugar
- 2 cups (16 fI oz/500 ml) warm water (105°-115°FI 40°-46°C)
- 2 tablespoons canola oil, plus extra for greasing
- 1 tablespoon salt
- 5½ cups (27 ½ oz/ 860 g) bread flour, plus extra as needed
- 2 tablespoons vital wheat gluten Vegetable-oil cooking spray
- 1 tablespoon baking soda (bicarbonate of soda)
- 1 egg white beaten with 1 tablespoon water until foamy
- Sesame seeds, poppy seeds, caraway seeds, coarse sea salt, minced
dehydrated onion flakes, minced garlic, or a combination for topping
In a bowl, sprinkle the yeast and a pinch of the sugar over ‘/2 cup (4 fl
oz!l25 ml) of the warm water and stir to dissolve. Let stand until foamy,
about 10 minutes.In a heavy-duty mixer fitted with the paddle attachment, combine the
remaining water, the oil, the remaining sugar, the salt, 2 cups (10 oz/315
g) of the flour, and the gluten. Beat on medium speed until creamy, about 1
minute. Add the yeast mixture and 1 cup (5 oz/155 g) of the flour and beat
for 1 minute. Beat in the remaining flour, 1/2 cup (21/2 oz/75 g) at a time,
until the dough pulls away from the bowl sides.Switch to the dough hook. Knead on low speed, adding flour 1 tablespoon at a
time if the dough sticks, until smooth and elastic, about 6 minutes. Leave
the dough in the mixing bowl and cover loosely with plastic wrap. Let rise
at room temperature until doubled in bulk, about 1 hour.Line 2 heavy baking sheets with parchment (baking) paper and brush the paper
with oil. Turn the dough out onto a lightly floured board and divide into 4
portions. Divide each portion into 3 pieces. Shape each piece of dough into
a smooth, round ball and flatten with your palm. Poke a floured finger
through the middle of a ball. Stretch the hole, rolling your finger around
the inside of the hole, to make it about linch (2.5 cm) in diameter.
Continue to roll your finger or thumb around inside the dough to enlarge the
hole; it will shrink slightly when you stop.Place on a prepared baking sheet and repeat with the remaining dough,
spacing the bagels about 2 inches (5 cm) apart. Spray the bagels with
vegetable-oil cooking spray. Cover with plastic and let rise at room
temperature until puffy, 15-20 minutes. (Alternatively, before this second
rise, cover with a double layer of plastic and refrigerate for up to 24
hours before proceeding. Remove from the refrigerator 30 minutes before
proceeding.)While the bagels are rising, prepare the water bath. In a large, wide pot,
bring 4-6 quarts (4-61) water to a boil over high heat. Add the baking soda
and reduce the heat to medium to maintain a gentle boil. Preheat the oven to
425°P (220°C).Using a skimmer, lower 3 or 4 bagels into the water. They will drop to the
bottom and then rise to the surface quickly. As they come to the surface,
turn each bagel and boil on the second side for 2 minutes.Using the skimmer, transfer the bagels to a dry kitchen towel to drain for a
moment, then return to the prepared baking sheets, placing them 1 inch (2.5
cm) apart. When all the bagels are boiled, brush them with the egg white
mixture and sprinkle with the desired topping(s). Bake until deep golden
brown, 16-20 minutes. Remove from the oven and transfer to racks to cool
completely.BAGEL TOPPINGS
A classic plain bagel, with its smooth, shiny crust, is simple and
delicious all on its own. But many bagel lovers have favorite toppings that
can be used in this recipe as well. Among the most familiar are sesame and
poppy seeds.
Other toppings include caraway seeds or coarse sea salt. For a savory
variation, try dehydrated onion flakes or minced garlic or a mixture of any
of the suggestions listed above.SHAPING BAGELS
Classic bagels are first boiled, then baked. Shape them as described in this
recipe, or use an alternative method:
Divide the dough in half, and then form into a rope 18 inches (45 cm) long
by rolling the dough between your palms.
Divide each rope into 6 equal portions, and then roll each into a rope 8
inches (20 cm) long.
Connect the ends and roll the dough back and forth to seal, making a ring.
Place on the baking sheet and proceed as directed.
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