BAGELS
This is for a 3 lb batch or 16 bagels averaging about 91 g each. Prep time does not include fermentation times or about 9 1/3 hours for pre-fermentation, fermentation and proofing.
Provided by Red_Apple_Guy
Categories Breads
Time 45m
Yield 16 individual bagels, 16 serving(s)
Number Of Ingredients 12
Steps:
- Mix starter or poolish ingredients in a large bowl and cover with plastic wrap or a kitchen towel. Leave to ferment at room temperature for 7 to 8 hours until bubbly and swollen in size.
- Add the starter or polish to the mixing bowl of a mixer or to a large bowl. To that add the water, honey, flour, salt (on one side of the bowl) and yeast (on opposite side of the bowl.
- Using a dough hook on the lowest setting (or by hand), mix all ingredients until well mixed (2 to 3 minutes) and turn off the mixer. Cover the bowl and let sit for 5 minutes.
- Knead with the dough hook on the lowest setting (or by hand), for 5 minutes and tip out onto a lightly floured counter. Stretch the dough into a large rectangle and fold letter-style, top to middle, bottom over top and side to side.
- Place in an oiled, straight-sided clear container and cover.
- After 15 minutes, repeat the stretch and fold procedure and cover again.
- Let rise at room temperature for 30 to 45 minutes until the dough is 1 1/2 times as large as it was initially or doubled in volume.
- Divide into 16 equal pieces and roll each into round balls.
- Preheat the oven to 450°F.
- Press each ball with thumb and forefinger to form a hole and use fingers to roll and stretch the bagels until the holes are about 2 inches in diameter. Place on baking sheet lined with parchment paper sprayed well with vegetable oil spray. This prevents the wet bagels from becoming one with the parchment.
- Cover with oiled plastic and let rise for 15 to 20 minutes or until one of the bagels floats in a bowl of cold water.
- Meanwhile prepare the boiling bath by mixing all ingredients and bringing to a light boil.
- Also bring out the sesame seeds, rehydrated onion flakes, poppy seeds or whatever the toppings are you choose. I like to rehydrate onion flakes and toast the sesame seeds before making the bagels.
- Boil each bagel (4 to 5 at a time if you can without crowding the pan) for 1 minute and flip the bagels with a slotted spoon to boil on the opposite side for 1 minute as well. Remove with the slotted spoon and return the boiled and swollen bagels to their parchment paper.
- Put toppings on the wet bagels and bake at 450 F for 6 to 7 minutes, rotate the pans and bake for another 6 to 7 minutes being careful not to over-brown the bagels. Bagels should be dark golden in color.
- Place bagels on a cooling rack and let cool before slicing.
Nutrition Facts : Calories 223.5, Fat 0.6, SaturatedFat 0.1, Sodium 822.4, Carbohydrate 47.8, Fiber 1.7, Sugar 5, Protein 6
BOILED BAGELS
Bagels that are boiled before being baked.
Provided by Jandl
Categories Bread Yeast Bread Recipes Bagel Recipes
Time 1h40m
Yield 12
Number Of Ingredients 6
Steps:
- In large bowl, combine 1 1/2 cups flour and yeast. Mix water, 3 tablespoons sugar and salt together, and add to the dry ingredients. Beat with a mixer for half a minute at a low speed, scraping the sides of the bowl clean. Beat at a higher speed for 3 minutes. Then, by hand, mix in enough flour to make a moderately stiff dough.
- Turn out onto a lightly floured surface and knead until smooth and elastic (8-10 minutes). Cover, let rest for 15 minutes.
- Cut into 12 portions, shape into smooth balls. Poke a hole in the center with your finger, and gently enlarge the hole while working the bagel into a uniform shape. Cover, let rise 20 minutes.
- Meanwhile, start a gallon of water boiling. Put 1 tablespoon of sugar in it, mix it around a bit. Reduce to simmering.
- When the bagels are ready, put 4 or 5 bagels into the water, and cook 7 minutes, turning once. Drain them. Place on a greased baking sheet, and bake at 375 degrees F (190 degrees C) for 30 to 35 minutes. Remove from oven, eat hot or cold.
- Broiling option: For a glossier surface, place raised bagels on an ungreased baking sheet prior to boiling them. Broil them five inches from heat for 1 to 1 1/2 minutes on each side. Then put them into the hot water to be boiled as above. Note: do not bake broiled bagels as long as non-broiled ones, 25 minutes should be long enough.
Nutrition Facts : Calories 180.7 calories, Carbohydrate 38.4 g, Fat 0.5 g, Fiber 1.4 g, Protein 5 g, SaturatedFat 0.1 g, Sodium 583.7 mg, Sugar 4.3 g
BAGELS
Make and share this Bagels recipe from Food.com.
Provided by Julia Gaboulia
Categories Breads
Time 2h20m
Yield 8 bagels, 8 serving(s)
Number Of Ingredients 7
Steps:
- Combine water, sugar, salt, bread flower and yeast in bread machine, and run dough program.
- When the dough is ready, divide into 8 balls on a lightly floured surface. Make a 1" hole in each ball. Place bagels on a greased baking sheet, cover, and let rise for 30 minutes or until they have doubled in size.
- In a pot, bring 8 cups of water to a boil, and add 2 tbsp of sugar. Simmer a few bagels at a time for about 3 minutes, turning to make sure they cook evenly. Return the boiled bagels to the baking sheet.
- This part is optional: Beat the egg, and brush a small amount on the bagel tops, sprinkle with sesame seeds, poppy seeds, or cracked wheat, etc.
- Bake at 400F for approximately 25 minutes, or until done.
Nutrition Facts : Calories 200.8, Fat 2, SaturatedFat 0.3, Cholesterol 11.6, Sodium 297.8, Carbohydrate 39.1, Fiber 1.8, Sugar 2.5, Protein 6.1
BAGELS
Great British Bake Off 2010 winner, Edd Kimber, shows us how to make these distinctive bread buns with seeded toppings
Provided by Edd Kimber
Categories Treat
Time 1h5m
Yield Makes 10
Number Of Ingredients 7
Steps:
- Mix the yeast with 300ml lukewarm water. Put the flour, sugar and 1 tsp salt in a large bowl and mix together. Pour over the yeasty liquid and mix into a rough dough.
- Tip out onto the work surface and knead together until smooth and elastic - this should take around 10 mins.
- Put the dough in a lightly oiled bowl and cover with a piece of oiled cling film. Place in a warm area and leave until doubled in size, about 1 hr, then uncover and tip onto your work surface.
- Divide the dough into 10 portions and form into balls - I like to weigh them to make sure that they're all the same size. Line up on 2 parchment-lined baking trays and cover lightly with cling film.
- Leave for around 30 mins or until risen and puffy, then remove the cling film.
- Use a floured finger to make a hole in the centre of each bagel, swirling it around to stretch the dough a little, but being careful not to knock out too much air. Heat oven to 180C/160C fan/gas 4.
- Fill a large saucepan with water and bring to the boil. Add the bicarbonate of soda to alkalise the water (see tip, below left). Place 1-2 of the bagels in the water at a time and boil for 1 min (2 mins if you want a chewier bagel), turning over halfway through. Using a slotted spoon, lift out the bagels, drain well and place back on the baking tray.
- Brush the bagels with the egg white and sprinkle with your chosen seeds. Bake for 20-25 mins or until golden brown. Transfer to a wire rack to cool before eating. They will keep for 3-4 days, or freeze for 2 months (see How to freeze, below left).
Nutrition Facts : Calories 207 calories, Fat 2 grams fat, Carbohydrate 39 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.9 milligram of sodium
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