Breadmakerbagels Recipes

Steps:

• Remove dough from the machine after the first knead- approximately 20- 30 minutes.
• Place dough on floured surface.
• Divide into 8 parts.
• Form balls, gently press thumb through center of ball and slowly stretch into bagel shape.
• While bagels rise, bring 3 quarts water and 1 TBS sugar to a rapid boil in a large sauce pan.
• Drop test dough (see first success hint).
• Using slotted spoon, drop 2-3 bagels into rapidly boiling water.
• Boil on each side for 1 1/2 minutes.
• Remove and cool on rack 1 minute, brush with egg wash and sprinkle with sesame or poppy seeds, if desired.
• Bake at 400°F on a baking sheet sprinkled with cornmeal, until golden brown- approximately 15 minutes.
• Bagel Success Hints: When forming bagels, set aside two 1/4" balls of dough.
• When bagels have doubled in size, drop the test dough into boiling water.
• Dough should pop to the top right away.
• When this happens, it is time to boil the bagels.
• A quick spray of non-stick vegetable coating on the top of the bagel may be substituted for the egg wash.
• To make bagel sticks, cut bagel before rising and lay out in a straight line.
• Roll sticks in a combination of sesame and poppy seeds with a pinch of garlic powder.
• Let sticks rise, boil, and bake as described in Basic Bagel process steps above.
• To make bagel chips, slice leftover bagels horizontally into thin slices.
• Brush with butter or margarine on one side.
• Lay (butter side up) on ungreased cookie sheet and bake at 325°F for 12-15 minutes or until golden brown and crisp.

Steps:

• Measure first 5 ingredients into bread machine in the order recommended by the manufacturer.
• Select dough setting.
• When cycle is completed, remove the dough from the machine.
• Place dough on a floured surface.
• Divide into 10 parts.
• Form into balls, gently press thumb through center of ball and slowly stretch into bagel shape.
• Place on a greased baking sheet, cover with a damp cloth and set in a warm place to rise.
• Bring three quarts of water and one tablespoon of sugar to a rapid boil in a large sauce pan.
• Using a slotted spoon, drop 2 to 3 bagels into rapidly boiling water.
• Boil on each side for 1 to 2 minutes.
• Remove and cool on wire rack 1 minute.
• Brush with egg wash and sprinkle with sesame or poppy seeds, if desired.
• Bake at 400 degrees on a baking sheet sprinkled with cornmeal until golden.

Steps:

• Place water, salt, sugar, flour and yeast in the bread machine pan in the order recommended by the manufacturer. Select Dough setting.
• When cycle is complete, let dough rest on a lightly floured surface. Meanwhile, in a large pot bring 3 quarts of water to a boil. Stir in 3 tablespoons of sugar.
• Cut dough into 9 equal pieces, and roll each piece into a small ball. Flatten balls. Poke a hole in the middle of each with your thumb. Twirl the dough on your finger or thumb to enlarge the hole, and to even out the dough around the hole. Cover bagels with a clean cloth, and let rest for 10 minutes.
• Sprinkle an ungreased baking sheet with cornmeal. Carefully transfer bagels to boiling water. Boil for 1 minute, turning half way through. Drain briefly on clean towel. Arrange boiled bagels on baking sheet. Glaze tops with egg white, and sprinkle with your choice of toppings.
• Bake in a preheated 375 degree F (190 degrees C) oven for 20 to 25 minutes, until well browned.

Steps:

• Place water, salt, sugar, flour and yeast in the bread machine pan in the order recommended by the manufacturer. Select Dough setting.
• When cycle is complete, let dough rest on a lightly floured surface. Meanwhile, in a large pot bring 3 quarts of water to a boil. Stir in 3 tablespoons of sugar.
• Cut dough into 9 equal pieces, and roll each piece into a small ball. Flatten balls.
• Poke a hole in the middle of each with your thumb. Twirl the dough on your finger or thumb to enlarge the hole, and to even out the dough around the hole.
• Cover bagels with a clean cloth, and let rest for 10 minutes.
• Sprinkle an ungreased baking sheet with cornmeal. Carefully transfer bagels to boiling water. Boil for 1 minute, turning half way through. Drain briefly on clean towel. Arrange boiled bagels on baking sheet. Glaze tops with egg white, and sprinkle with your choice of toppings.
• Bake in a preheated 375°F (190°C) oven for 20 to 25 minutes, until well browned.

Steps:

• Add the first 6 ingredients to a 11/2or2 pound bread machine.
• Select the dough cycle.
• When cycle is done remove the dough and punch down, cover and let sit 10 minutes.
• Divide dough into 9 portions, Shape quickly into a ball.
• Punch a hole in center, 2 inches hole.
• Place on greased cookie sheet, let rise 20 minutes timing from first one made.
• Broil 2 minutes turning after 1 minute (opt.) Bring to boil 6 cups of water and 1 tblsp. sugar.
• Simmer bagels 7 minutes turning once.
• Put back on baking sheet.
• Mix egg white and brush on and add poppy seeds.
• Bake 375 for 25 minute.
• or until tops are golden brown.
• Cool.

Steps:

• Place all the above ingredients into bread machine, and select'dough' cycle.
• Stop the bread machine 40 minutes after the mixing starts (1 hour and 10 minutes from beginning of dough cycle).
• Tip bagel dough out onto a lightly floured surface and gently knead by hand for about 1 minute.
• Cut dough into 8 pieces.
• Roll and'gently massage' each piece into a snake.
• Dampen and overlap the ends pressing firmly to form a ring.
• Place each ring on an individual piece of baking paper already lightly sprayed with oil.
• Cover all rings with a sheet of baking paper and allow to rest.
• Meanwhile, bring a large pan of water to the boil.
• Carefully lowering each bagel one by one (about 4 at a time) into the pan of boiling water, slide the paper from each bagel ring away.
• Gently turn bagels allowing about 40 seconds on each side.
• Lift each bagel out and drain on absorbent paper towels.
• Place drained bagels on baking baking tray already lined with baking paper.
• Brush each bagel with lightly beaten egg mixed with 1 tablespoon water and 1/2 teaspoon of salt and sprinkle with lots of poppy seeds or toasted sesame seeds.
• Bake in hot oven (220'C, Gas mark 7) for about 15 minutes- or until a nice deep golden brown colour.
• Remove bagels from oven and place on wire rack.

Steps:

• Combine all dry ingredients. In the video I demonstrate both an all white flour version (Addendum video) and a half white, half bolted flour flour version (Part 1). If you opt for the half and half version, bolted flour can be purchased here or you can pass whole grain flour once or twice through a 40 mesh screen. Turkey Red flour is used in the video, but common Hard Red Spring wheat would also work very well.
• Add dry ingredients to water. If using a power mixer, first add water to the bowl of the mixer then gradually mix in dry ingredients until incorporated. Mix on lower setter for about 6 minutes. If hand kneading, add water to a large mixing bowl, gradually add dry ingredients to water until incorporated. Then turn out onto counter for 10-15 minutes of vigorous kneading. For the sourdough version: follow the video tutorial found at approximately the 5 minute mark of Part 1. (It is super easy to see visually).
• Initial Proofing: Place the kneaded dough into a covered bowl to ferment for an hour.
• Shaping: Divide the dough into 12 or 18 equal pieces (about 113 g each) and shape into bagels as demonstrated at the 10 1/2 minute mark of the Part 1 video. Place the bagels on dusted cookie sheets, cover with plastic and refrigerate overnight.
• Final Proofing (if necessary), Boiling, Topping and Baking: How you proceed at this stage depends a lot on the type of flour and yeast you used, and possibly your room temperature. Since a picture (or video in this case) is worth 1,000 words, I am going to save you the reading and instead force you to watch the videos Parts 2 and the Addendum to get the gist of this part. It is nothing extraordinarily complex so please do not fret.
• Basically, an all white flour bagel leavened with common commercial instant yeast will be ready to go into the boiling pot of water straight from the fridge. Whereas a sourdough and/or Bioreal yeast leavened bagel may need up to a few hours at room temperature to rise some before being ready to boil. Whichever path you take, the bagels will be ready to boil when they have risen a bit and are somewhat (not much) spongy to the touch.
• Baking Time & Temperature: Preheat your oven and baking stone to 500ºF. Bake topping side down on the bagel boards for 4 minutes then flip over onto the stone for an additional approximately 14-16 minutes. Just go by site on when they're done baking. Not all ovens bake the same. When the bagels have turned a light golden brown, they're likely done.