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--- recipes:bagels [2016/12/02 16:22] – created jmarcos
+++ recipes:bagels [2017/01/05 13:25] (current) – jmarcos
@@ Line 1: / Line 1: @@
+{{ :recipes:bagels.jpg?direct&200|}}
+====== Bagels ======
+/* Description */
+<WRAP right>{(rater>id=100|name=Bagels|type=rate|headline=off)}</WRAP>
+|**Preheat:** °|**Yield:** 12 bagels||
+|**Prep:** 0:00|**Wait:** 0:00|**Cook:** 0:00|
+====== Ingredients ======
+**Bagels:**
+  * 1 1/2 cups tepid water (105°F to 110°F) plus 1 tablespoon for the egg wash
+  * 1 (1/4-ounce) packet active dry yeast (2 1/4 teaspoons)
+  * 4 cups bread flour
+  * 2 tablespoons malt syrup
+  * 2 tablespoons kosher salt
+  * 4 teaspoons granulated sugar
+**Everything Topping:**
+  * 2 tablespoons sesame seeds
+  * 2 tablespoons poppy seeds
+  * 1 tablespoon dried minced onion
+  * 2 teaspoons dried minced garlic
+  * 1 teaspoon pretzel salt or other coarse salt
+====== Directions ======
+  - Place 1 1/2 cups of the tepid water in a bowl and dissolve the yeast completely; set aside. Combine flour, malt syrup, salt, and sugar in the bowl of a stand mixer fitted with a dough hook attachment. Add yeast mixture, scraping any undissolved yeast out of the bowl with a spatula.
+  - Mix on low until most of the loose flour has been worked into the dough and the dough looks shredded, about 2 minutes. Increase the mixer speed to medium low and continue mixing until the dough is stiff, smooth, and elastic, about 8 to 9 minutes more. (If the dough gets stuck on the hook or splits into 2 pieces, stop the machine, scrape off the hook, and mash the dough back into the bottom of the bowl.) The dough should be dry, not tacky or sticky, and somewhat stiff.
+  - Shape the dough into a ball, place it in a large oiled bowl, and turn it to coat in oil. Cover the bowl with a damp towel and let the dough rise in a warm place, until it is noticeably puffy and springs back when you poke it, about 20 minutes. (The dough will not double in size.)
+  - Meanwhile, heat the oven to 425°F and arrange the rack in the middle. Fill a large, wide, shallow pan (about 3 to 6 quarts) with water, bring to a boil over high heat, then reduce heat to medium low and let simmer. Cover until you’re ready to boil the bagels. Line a baking sheet with parchment paper greased with oil or cooking spray. Place a metal rack inside of a second baking sheet and set aside.
+  - Turn the risen dough out onto a dry surface. Divide the dough into 12 equal pieces, about 3 ounces each. (While you work, keep the dough you’re not handling covered with a damp towel to prevent drying.) Roll each piece into a 9-inch-long rope, lightly moisten the ends with water, overlap the ends by about 1 inch, and press to join so you’ve created a bagel. As necessary, widen the hole in the middle so it is approximately the size of a quarter. Cover the shaped bagels with a damp towel and let rest 10 minutes.
+  - After resting, stretch the dough to retain the quarter-size hole (the dough will have risen a bit) and boil the bagels 3 or 4 at a time, making sure they have room to bob around. Cook for about 30 seconds on each side until the bagels have a shriveled look, then remove to the baking sheet with the rack in it. Adjust heat as necessary so the water stays at a simmer.
+  - Immediately dip the bagels in the topping, dipping both sides if desired.  The starch on the surface of the bagel will hold the topping.
+  - Arrange the bagels on the baking sheet lined with parchment paper about 1 inch apart and bake. Rotate the pan after 15 minutes and bake until the bagels are a deep caramel color and have formed a crust on the bottom and top, about 10 minutes more. Remove from the oven and let cool on a rack for at least 30 minutes so the interiors finish cooking and the crusts form a chewy exterior.
+====== Notes ======
+  - Malt syrup is a natural sweetener made from a mash of corn and barley that is not quite as sweet as honey and has a slightly earthy note; it adds that distinct maltiness that makes a bagel really taste bagel-y. It can be found in natural food stores or online.
+  - The bagels are best when eaten within an hour but are pretty darn good for 2 or 3 days. They’ll keep well in a cotton or paper bag, and will need a quick warming or toasting before being consumed. They also freeze well: Once they’ve cooled completely, slice them and store them in a freezer bag for up to a month.
+[[http://www.chow.com/recipes/11820-chow-bagel | Chow.com]]
+/* Nutrition block - remove the slash-asterisk and asterisk-slash from just above and below the following block */
+/*
+====== Nutrition ======
+|Calories (kcal): ||Fat Calories (kcal): |Cholesterol (mg): |
+|Fat (g): |Saturated Fat (g): |Mono Fat (g): |Poly Fat (g): |
+|Protein (g): |Carbohydrates (g): |Sodium (mg): |Fiber (g): |
+*/
+{{tag>Recipes Bread/Yeast Chowhound }}
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+~~DISCUSSION~~