{{ :recipes:bagels.jpg?direct&200|}} ====== Bagels ====== /* Description */ {(rater>id=100|name=Bagels|type=rate|headline=off)} |**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 }} /* Recipe Tags - Copy and paste tags from the list below to the tag list in the above line, replacing the "TagsNeeded" tag and separated by spaces. */ /* ---Recipe Types--- Appetizer Beverage Beverage/Cocktail Bread MiddleEastern/Jewish Chowhound Bread/Biscuit-Roll Bread/Muffin Bread/Quickbread Brines-Marinades-Rubs Breakfast Casserole Canning-Freezing Condiment CrockPot Dessert Dessert/Bar-Brownie Dessert/Cake Dessert/Cake/Frosting Dessert/Candy-Chocolate Dessert/Crisp-Buckle Dessert/Cookie Dessert/Custard-Curd Dessert/IceCream Dessert/IceCream/Topping Dessert/Pie Dessert/Pie/Crust Dip-Spread Entertaining Fondue Grilling-BBQ Holiday Kid-Friendly MainDish MainDish/Beef MainDish/Poultry MainDish/Pork MainDish/Seafood Pasta-Rice Pizza Roast Salad Salad/Dressing Sandwich Sauce-Gravy Seasoning Side Snack Soup Stew-Braise Stir-Fry Vegetarian ---Recipe Cuisines--- American American/Cajun-Creole American/Southern American/TexMex Asian Asian/Chinese Asian/Indian Asian/Japanese Asian/Korean Asian/Thai Asian/Vietnamese European European/Belgian European/Czech European/Dutch European/English European/French European/German European/Greek European/Polish European/Irish European/Italian European/Portuguese European/Russian European/Scandinavian European/Spanish European/Swiss Latin Latin/Brazilian Latin/Mexican MiddleEastern MiddleEastern/Ethiopian MiddleEastern/Jewish Chowhound MiddleEastern/Lebanese ---Recipe Sources--- 365Recipes 365Recipes/Grilling 365Recipes/Chicken 365Recipes/Pasta AmericasTestKitchen AmericasTestKitchen/CooksCountry AmericasTestKitchen/CooksIllustrated BetterHomesGarden Bon Appetit Chowhound FineCooking FoodWine GoodEats Gourmet HDawson AMarcos DMarcos JMarcos KMarcos JPhalen ---Recipe Ratings--- 5★ 4★ 3★ 2★ 1★ No★ ---Recipe Alerts--- RecipeNeeded RecipeIncomplete RecipeWrong RecipeFails TagsNeeded */ ~~DISCUSSION~~