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Bagels Recipe

December 28th, 2013 by alice  Tags: | Print This Post Print This Post

INGREDIENTS

  1. 1cup very warmwater(110-115 degrees F)
  2. 1 1/2teaspoonsyeast(can use rapid rise)
  3. 1tablespoonlight corn syrup, plus
  4. 1teaspoonlight corn syrup
  5. 1tablespoonbrown sugar, plus
  6. 1teaspoonbrown sugar
  7. 1/2teaspoonoil
  8. 1teaspoonsalt
  9. 1/2cupwhole wheat flour
  10. 2-2 1/2cupsall-purpose white flour
  11. 1 1/2teaspoonswhite sugar(for water bath)
  12. cornmeal, for dusting

DIRECTIONS

  1. Combine yeast with water in a large bowl, stir until yeast dissolves.
  2. Add corn syrup, brown sugar, oil and salt to bowl and stir throughly.
  3. Place the 1/2 cup whole wheat flour and 1 1/2 cups of white flour in bowl, stir to incorporate.
  4. Sprinkle some of the reserved flour in the bowl and on your work surface.
  5. Knead the dough, adding reserved flour as needed for 6-7 minutes.
  6. Dough will be dry to the touch but not”tacky” or sticky.
  7. Cover with bowl, let rise for 30-40 minutes.
  8. Punch dough down, cut in half evenly.
  9. Cut each half in thirds.
  10. Grease a cookie sheet with oil.
  11. Place each piece of dough in your hand and flaten slightly.
  12. With your finger, create a hole in the center of the dough.
  13. Repeat with remaining dough.
  14. Place each on oiled cookie sheet, let rise 30 minutes, covered with a clean and dry tea towel.
  15. Preheat oven to 400 degrees F 10 minutes before bagels are done rising.
  16. Prepare the water bath by filling a large pot 2/3 full with water.
  17. Add sugar and heat just to boiling, but not a raging boil.
  18. When bagels have rising, carefully enlarge any holes that have closed.
  19. You don’t want to handle the bagels too much at this point or they won’t have the right consistency.
  20. Place 1-2 bagels in water, cook 20 seconds on one side, flip and cook another 20 seconds on the other side.
  21. Let each bagel drain 10 seconds and place on a cookie cooling rack, I use a slotted spatula for this operation.
  22. Repeat with remaining bagels.
  23. After letting the bagels cool slightly, dust with cornmeal.
  24. Place, cornmeal side down on the same baking sheet.
  25. Bake, and check on them 5 minutes into baking.
  26. When they are slightly golden on bottom, I remove them to a cookie cooling rack, then I place them (I place the golden side down on the cooling rack) on top of the baking sheet.
  27. Place back in oven and cook until slightly golden on tops and center is not doughy (where the bagel hole is).
  28. I never time this.
  29. Cool on cookie sheet and store in plastic baggies.

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