Post by chief_cook2 on Mar 11, 2004 17:00:09 GMT -6
(lighter and sweeter)
Makes about 15 (2-ounce) bagels
1 cup lukewarm (105 to 110 degrees) potato water (see note)
1 tablespoon malt syrup
3 tablespoons sugar
1 tablespoon active dry yeast
1 beaten egg
3 tablespoons canola oil
1 1/2 teaspoons salt
3 to 4 cups bread flour (you may substitute up to 1/2 cup whole-
wheat
flour for an equal amount of bread flour)
1/4 cup honey (for boiling)
Optional sesame seeds and/or poppy seeds
Combine water, malt syrup, sugar and yeast in the bowl of a mixer
fitted
with a dough hook. Stir to dissolve yeast, then let stand 10 minutes
until
foamy. Stir in 1 tablespoon beaten egg (save the rest of the egg for
glazing
the bagels) and the canola oil. Add the salt.
Add 2 cups of the flour, and begin running the mixer at low speed. As
soon
as the mixture is almost combined, begin adding the rest of the flour,
1/2
cup at a time. Stop adding flour when you have a stiff dough. Knead at
medium speed until smooth and elastic.
Remove from bowl, and knead dough by hand for 1 minute. Lightly oil
the
bowl, and return dough to it, turning the dough so the entire surface
is
lightly covered with oil. Cover bowl, and let rise in a warm place
until
double in bulk, and when you press the dough lightly with your finger,
an
indentation remains.
Punch down and form into bagels. As you finish forming, transfer each
bagel
to a baking sheet lightly sprayed with cooking spray. When you are
finished,
cover, and let rise for 30 minutes.
While bagels are rising, prepare the poaching liquid by heating 2
quarts
water to boil in a large, wide saucepan. Add the honey and stir until
dissolved. Reduce heat to medium, or enough to keep liquid at a
simmer.
Heat oven to 400 degrees. Combine remaining egg with 1 tablespoon of
water
and beat until well-blended.
When bagels are ready, transfer with a slotted spoon, a few at a time,
into
the boiling bath. Don't allow bagels to touch. Cook for 2 minutes on
one
side, then turn and cook 1 2/3 minutes on the other. Remove with
slotted
spoon to a rack, and let drain.
Using a pastry brush, lightly brush each drained bagel with the egg
wash.
Sprinkle with sesame or poppy seeds if desired, then transfer to a
lightly
sprayed baking sheet.
Bake 18 to 20 minutes, checking to make sure bagels are not browning
too
fast (they should end up a rich golden color, not a burnt brown).
Bagels are
done when the exterior is dry and crisp. Transfer to a wire rack to
cool.
Note: Make potato water by simply boiling unpeeled potatoes in
unsalted
water and saving the water.
flavored cream cheese
--see Strictly bagels (the old-fashioned way) text
start with 1/2 pound cream cheese (an 8-ounce package) at room
temperature.
Whip together with any of the following:
Lemon - 2 tablespoons fresh lemon juice, 1 tablespoon lemon zest and 1
tablespoon powdered sugar.
Strawberry - 1/2 cup sliced strawberries and 1 tablespoon powdered
sugar.
Peach - 1/2 cup peeled and diced peaches and 1 tablespoon powdered
sugar.
l Lox - 1 ounce (or more to taste) slivered lox. (This is a good use
for the
lox ends you sometimes find at seafood counters.) Optional additions:
1/4
cup chopped red onion; 1 or 2 tablespoons capers.
Cinnamon - 3 tablespoons brown sugar and 1 teaspoon cinnamon.
Hot pepper - 1 or 2 jalapeños, seeded and chopped, and 2 tablespoons
chopped
chives.
Herb - 1 teaspoon chopped fresh rosemary, 1 tablespoon chopped green
onion
and 1/2 teaspoon paprika.
Makes about 15 (2-ounce) bagels
1 cup lukewarm (105 to 110 degrees) potato water (see note)
1 tablespoon malt syrup
3 tablespoons sugar
1 tablespoon active dry yeast
1 beaten egg
3 tablespoons canola oil
1 1/2 teaspoons salt
3 to 4 cups bread flour (you may substitute up to 1/2 cup whole-
wheat
flour for an equal amount of bread flour)
1/4 cup honey (for boiling)
Optional sesame seeds and/or poppy seeds
Combine water, malt syrup, sugar and yeast in the bowl of a mixer
fitted
with a dough hook. Stir to dissolve yeast, then let stand 10 minutes
until
foamy. Stir in 1 tablespoon beaten egg (save the rest of the egg for
glazing
the bagels) and the canola oil. Add the salt.
Add 2 cups of the flour, and begin running the mixer at low speed. As
soon
as the mixture is almost combined, begin adding the rest of the flour,
1/2
cup at a time. Stop adding flour when you have a stiff dough. Knead at
medium speed until smooth and elastic.
Remove from bowl, and knead dough by hand for 1 minute. Lightly oil
the
bowl, and return dough to it, turning the dough so the entire surface
is
lightly covered with oil. Cover bowl, and let rise in a warm place
until
double in bulk, and when you press the dough lightly with your finger,
an
indentation remains.
Punch down and form into bagels. As you finish forming, transfer each
bagel
to a baking sheet lightly sprayed with cooking spray. When you are
finished,
cover, and let rise for 30 minutes.
While bagels are rising, prepare the poaching liquid by heating 2
quarts
water to boil in a large, wide saucepan. Add the honey and stir until
dissolved. Reduce heat to medium, or enough to keep liquid at a
simmer.
Heat oven to 400 degrees. Combine remaining egg with 1 tablespoon of
water
and beat until well-blended.
When bagels are ready, transfer with a slotted spoon, a few at a time,
into
the boiling bath. Don't allow bagels to touch. Cook for 2 minutes on
one
side, then turn and cook 1 2/3 minutes on the other. Remove with
slotted
spoon to a rack, and let drain.
Using a pastry brush, lightly brush each drained bagel with the egg
wash.
Sprinkle with sesame or poppy seeds if desired, then transfer to a
lightly
sprayed baking sheet.
Bake 18 to 20 minutes, checking to make sure bagels are not browning
too
fast (they should end up a rich golden color, not a burnt brown).
Bagels are
done when the exterior is dry and crisp. Transfer to a wire rack to
cool.
Note: Make potato water by simply boiling unpeeled potatoes in
unsalted
water and saving the water.
flavored cream cheese
--see Strictly bagels (the old-fashioned way) text
start with 1/2 pound cream cheese (an 8-ounce package) at room
temperature.
Whip together with any of the following:
Lemon - 2 tablespoons fresh lemon juice, 1 tablespoon lemon zest and 1
tablespoon powdered sugar.
Strawberry - 1/2 cup sliced strawberries and 1 tablespoon powdered
sugar.
Peach - 1/2 cup peeled and diced peaches and 1 tablespoon powdered
sugar.
l Lox - 1 ounce (or more to taste) slivered lox. (This is a good use
for the
lox ends you sometimes find at seafood counters.) Optional additions:
1/4
cup chopped red onion; 1 or 2 tablespoons capers.
Cinnamon - 3 tablespoons brown sugar and 1 teaspoon cinnamon.
Hot pepper - 1 or 2 jalapeños, seeded and chopped, and 2 tablespoons
chopped
chives.
Herb - 1 teaspoon chopped fresh rosemary, 1 tablespoon chopped green
onion
and 1/2 teaspoon paprika.