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Bread Machine Whole Wheat Bagels
1. Insert ingredients in bread machine according to manufacturer\'s instructions. Remove the dough from the machine after the first knead - approximately 20 to 30 minutes.
2. Place dough on a floured surface. Divide into 8 parts. Form balls, gently press thumb through center of ball and slowly stretch into bagel shape.
3. While bagels rise, bring three quarts of water and one tablespoon of sugar to a rapid boil in a large saucepan. Drop test dough (see hints below).
4. Using a slotted spoon, drop 2-3 bagels into rapidly boiling water. Boil on each side for 1/2 minutes. Remove and cool on rack 1 minute, brush with egg and sprinkle with sesame or poppy seeds, if desired.
5. Bake at 400 on a baking sheet sprinkled with cornmeal, until golden - approximately 15 minutes.
** Bagel Success Hints
** When forming the bagels, set aside two 1/4\" balls of dough. When the bagels have doubled in size, drop the test dough into boiling water. The 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 the above direction
s.
** To make bagel chips, slice leftover bagels horizontally into thin slices. Bruish with butter or margarine on one side. Lay (butter side up) on an ungreased cookie sheet and bake at 325 for 12-15 minutes until golden brown and crisp.
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Brooklyn Bagels
In a large bowl, mix together the first three ingredients.
Then soften the yeast in a small bowl with 1/4c water.
Dissolve malt extract in 1 cup hot water.
Let malt mixture cool down to warm. Make a well in the center of the flour mixture. Pour into the well, in this order: Softened yeast mixture, malt water.
Stir together until smooth. Beat this dough vigorously to develop the gluten. To make a very stiff dough, gradually add the flour.
Turn out on a floured surface and knead for a full 10 minutes. Divide dough into 12 equal pieces. Shape each piece into a ball. Cover balls of dough with a cloth and work with one at a time. Place the ball on a very lightly floured surface. Flatten slightly. Poke the center of the ball with a forefinger, going all the way through. Now use the fingers of both hands to gently open up the ring. Try to keep the doughnut-shaped roll you are forming symmetrical. The hole should be about one-third of the bagel\'s diameter. Place shaped rings on a non-stick baking sheet. Cover and let rise for 15 to 20 minutes. They should not quite double in size. Meanwhile, ready the boiling liquid. In a large pot, heat the water.
Stir the malt barley into water.
Heat to boiling. Reduce heat and keep regulated to a healthy simmer. Preheat oven to 475 degrees F. One at a time, slip risen bagels into simmering water. Bagels should float. If they sink, do not worry. They will soon rise to the surface. After about 30 seconds, turn them over. They should remain in the water about 1 minute in all. You may simmer several at a time, but do not crowd them in the pot. Remove with a skimmer and place one inch apart on a non-stick baking sheet. Brush bagels with a mixture of 1 egg and 1 T water. If desired, sprinkle with coarse salt or poppy seeds.
Bake at 475 degrees F. for 10 to 12 minutes, or until well-browned. Cool slightly on wire racks. Serve warm.
Note: In place of unbleached white flour, equal parts of stone-ground rye flour, stone-ground whole-wheat flour, and unbleached all-purpose flour may be used.
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Faylen s Bagels
Combine yeast and 1/2 c warm water in measuring cup, stirring with a fork until dissolved.
Combine 2 c flour, salt, and sugar in bowl. Add dissolved yeast and remaining 1 c of warm water. Beat vigorously with whisk or spoon for 2 minutes. Gradually add enough of remaining flour, 1/4 c at a time, to make a soft dough. Turn out of bowl. Knead until smooth and elastic, adding as little flour as necessary, about 8-10 minutes. (don't skimp on the kneading!)
Place dough in a bowl, cover with plastic wrap, put in warm place to rise until doubled in size. (45-60 minutes. Watch carefully.)
Punch down dough and divide into 12 equal portions (about 3-4 oz each. Weigh dough on a kitchen scale for accuracy and even size.) Form into smooth balls, gently pulling sides of dough down and tucking ends underneath. Place on floured surface. Let rest 10 minutes. Using a finger or wooden spoon handle, punch a hole in the center of each piece and twirl or stretch into a bagel shape. Cover with a towel and let rest 20-30 minutes.
Bring to a boil 6 cups of water, 1 Tbsp sugar and 1 Tbsp salt in a large shallow pan. Gently drop 3 or 4 bagels at a time into the simmering water. Poach first side 2 minutes, turn to cook other side 2 minutes. Remove bagels from water with a slotted spoon and place on a towel to cool.
Over the sink, brush each bagel with egg white wash (1 egg white mixed with 1 Tbsp water). You may now sprinkle bagel with salt, poppy seeds, minced garlic or onion, sesame seeds, whatever suits your fancy. Place bagels on a greased baking sheet and bake at 375 degrees for 30 minutes. If you like your crust crispy rather than chewy, bake at 375 degrees for 10 minutes, then brush on the egg wash and sprinkle with desired topping and return bagels to oven for 20 minutes more.
Remove from baking sheet and cool on wire racks.
These freeze well.
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Golden 86 Bagels
Dissolve honey in the water. Add the yeast and proof. Mix in salt and flour. Knead until gluten is formed. Place dough in covered bowl and let rise until almost doubled in bulk. Punch down dough and let rest five minutes. Now the fun begins ! Divide the dough into 16-32 balls. Roll ball until smooth. Poke your index finger through the dough's pudgy middle and twirl around your finger until the hole is ~ 1 1/2" across. Place formed bagel on a cookie sheet and let rise while you form the remaining bagels. Add the 1 T sugar to the kettle of simmering water. Gently lower the bagel and turn, turn, turn, for ~ 5 minutes. Simmer each bagel until it is fully cooked (otherwise bagel will "fall"). Place poached bagels on cookie sheet. Brush bagels with eggwash. Bake at ~375 degrees for 10-20 minutes, or until golden brown.
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Hawaiian bagels
Place ingredients in the bread machine in the order listed. Add the pineapple and coconut 5 minutes before the end of the Kneading phase or work into the dough before shaping. Use the dough setting. Or stop the machine after the rises.
Prepare the baking sheets or use nonstick sheets. Remove dough from the machine, punch it down, and roll it out into a rectangle about 14 x 18. Divide into equal pieces and shape into bagel form or use a cutter. Place the bagels on the sheets and let them rise again. I put them in the oven to provide a draft free location.
This rise can be anywhere from 20 minutes to 4 hours depending on what else is going on in your life.
Fill a 4 to 6 qt soup pot with water 3 to 4 \" deep. You can add 2 T of malt syrup, honey, sugar or non-diastatic malt powder. Get the water to boiling.
Preheat the oven to 400.
Drop the bagels one at a time into the boiling water. Boil only 3 or 4 at a time so they don\'t crowd. Simmer each side for a minute and return to the baking sheet.
Add glazes or toppings as desired.
Bake just below the middle of a preheated 400 degree oven. The book calls for 20 to 25 minutes. I usually start at 15 minutes for the 1st sheet and less for the second.
These are best eaten while they are still warm. They can be frozen - you may want to slice them first so you can defost them in the toaster.
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Miniature Bagels
Dissolve yeast in warm water; let stand until bubbly, about 10 minutes. Combine 2 cups of the flour, sugar and salt in a large mixer bowl. Beat in yeast mixture and 1 cup water gradually on low speed. Beat on medium speed 5 minutes. Stir in remaining flour to make soft but workable dough. Turn dough onto a lightly floured surface; knead until smooth and elastic, about 10 minutes. Place in lightly greased bowl; turn greased side up. Cover and let rise in warm place 30 minutes (dough will not have doubled). Punch down dough, turn dough onto lightly floured surface; knead slightly. Divide dough in half. Roll half of the dough into a 12-inch square. Cut into 24 strips, 6x1 inch. Shape each strip into a ring, pinching ends together. Place 1 inch apart on ungreased baking sheets. Repeat with remaining dough. Cover and let rise in warm place 30 minutes. Heat oven to 375 degrees F. Heat 4 inches water in Dutch oven to boiling. Reduce heat; simmer dough rings, a few at a time, uncovered, for 7 minutes, turning once. Remove with slotted spoon; let stand on kitchen towels 5 minutes. Place on ungreased baking sheets. Bake until firm, about 10 minutes. Mix egg white and 1 tablespoon water in small bowl. Remove bagels from oven; brush with egg white mixture. Sprinkle with poppy seeds, sesame seeds or onion flakes. Return to oven; bake until brown, about 20 minutes; remove and cool on wire rack. Store tightly wrapped in refrigerator 1 week or in freezer no longer than 2 months.
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New York Style Bagels
Put potato into boiling water and boil for 15 minutes. Discard potato and let water cool to about 110 degrees F.
Transfer 1/3 cup of the potato water to a small bowl. Sprinkle yeast over top of water and stir to combine. Set aside for 3 minutes.
Sift flour, salt, and 1/2 tablespoon of the sugar together into a large bowl. Add yeast mixture. Stir in another 2/3 cup of the potato water and the oil. Add eggs one at a time and stir briskly until a dough ball is formed.
Turn dough out onto a floured surface and knead for about ten minutes until dough ball is firm, adding a little extra flour if needed. Place in a greased bowl, turning the dough so all sides are greased. Cover the bowl with a clean towel and set aside in a warm place for about 1 hour until dough has risen to double its original size. Punch the risen dough down to flatten and remove from bowl.
Cut dough into 18 equal pieces and shape each piece into a 6- to 7-inch-long, 3/4-inch-thick rope. Bring the ends of one rope together and pinch closed. (A little water on the ends will help secure them.) Repeat until 18 rings are formed. Cover all rings with the towel and let rise for 20 minutes.
Preheat oven to 450 degrees F. Lightly grease a cookie sheet and dust with cornmeal.
Bring the 2 quarts water to a boil. Add the remaining tablespoon of sugar to the boiling water. Drop the bagels into the water one at a time, cooking each for 3 minutes, turning once. As each bagel is removed from the water, place it on the cookie sheet. If desired, paint the tops of the bagels with 1 egg white that has been beaten with 1 teaspoon water. Bake for 12 to 15 minutes, until golden brown.
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Passover Bagel
Boil water and oil together and pour hot mixture into matzo meal. Add sugar and salt and let stand until cool. Beat the eggs and pour over mixture. Mix well and let stand until hardened. Make round balls in hand. Bress finger into center to make hole. Bake on greased tin in moderate oven about 350 F. until light brown.
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Pumpernickel Bagels
In very small skillet, bring 3 tb. sugar to boil, stirring it over moerate heat. Should melt to rich, dark brown. CAREFULLY add the boiling water and stir to dissolve the caramel. Pour into dish to cool.
Combine warm water, yeast and remaining tsp. sugar and let stand til foamy. Abt. 10 min.
In lge mixing bowl, combine salt, shortening (butter), cooled milk, and liquid caramel. Add yeast mixture. Stir in the pumpernickel and rye flours, then 2 cups of the A/P flour. Spread 1 cup of the remaining A/P flour on work surface and turn the dough out onto it.
Gradually incorporate the flour, kneading in as much more as necessary to make a fairly stiff dough. Knead well until the dough is no longer sticky.
Form dough into ball and place in greased bowl, turning once or twice. Cover with plastic and place in not too warm place. Let proof until double. Punch dough down, halve it, and roll it into 2 10" cylinders. Cover with towel and let rest for 10 min.
Cut each cylinder into 10 pcs. Cover with dry towel, then damp one, and let rest another 10 min.
Roll each pc. into "snake" abt. 8" long, tapered at ends. Wet both ends, overlap abt. 1 inch, and gently pinch ends together. Place finished bagels on 2 baking sheets covered with parchment, cover with towel and let proof until not quite doubled. When ready, brush tops with egg wash and place in 425 F. oven on 2 racks centered in oven. Bake 10 min. Switch pans and bake 5 to 10 min. more until well browned. Cool on racks. Store in plastic bags up to 2 days. Longer--freeze.
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Sourdough Bagels
*Prepare Primary Sourdough Batter B according to recipe. Be sure that you have saved 1 cup starter separately. Let all ingreds come to room temp. Sift 1 1/2 c flour, salt, & sugar into warm bowl. Stir in salad oil & eggs. Stir in Primary Batter B & add enough additional flour for dough to leave sides of bowl. Turn dough onto well floured board & knead in enough additional flour to make dough smooth & elastic (abt 1/4 c). Place in warm greased bowl, cover & set bowl in warm 85F spot until doubled in bulk. This will take abt. 2 hrs. When doubled, punch down & let proof for an additional 1 1/2 hrs or until doubled in bulk. Turn dough out onto floured board & divide it into 12-14 equal pieces. Roll each piece into a 6-" roll abt 3/4 " thick. Pinch the 2 ends together to form a doughnut shape. Boil 4 qts water & add 2 tb sugar. Drop each bagel into boiling water 1 at a time. Boil only 4 at a time. Cook until they rise to the top & then turn over & cook for 2 mins longer. [DG NOTE- don't cook longer than 3 mins or they get tough.] Remove w/slotted spoon & place on greased cookie sheet. When all have been boiled, put in preheated 375F oven & bake for 20-25 mins until crusty & golden brown. Makes 12-14 bagels.
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Water Bagels
Preheat oven to 400 degrees. Combine the scalded milk, butter, sugar and salt. Warm gently to a temperature of between 105 degrees and 115 degrees. Remove from the heat and add and dissolve the yeast in the mixture. Wait 3 minutes while the yeast works. Blend in the eggs and flour. Knead this soft dough for 10 minutes, adding flour if needed to make it firm enough to handle. Place in a greased bowl, cover and let rise until doubled in bulk. Punch down and divide into equal parts (one part for each finished bagel). Roll each piece into a rope about 7" long and tapered at the ends. Wet the ends and form a doughnut-shaped ring from each rope. Cover and let rise on a floured board for about 15 minutes. Place in a refrigerator for 2 hours to firm up the dough. Bring the water to a boil and add the sugar. Drop the rings, one at a time, into the boiling sugar water. When the bagels surface, turn them over and cook an additional 3 minutes. Skim the bagels out of the water and place on an ungreased baking sheet. Coat each with beaten egg white. Bake in the oven until golden brown (The longer you bake, the crisper the bagel).
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Whole Wheat Bagels
Preparation Time: 0:45
Dissolve yeast in warm water in a large bowl; let stand 5 minutes. Add honey, stirring well. Stir in 2 cups whole wheat flour and 1-1/2 teaspoons salt; mix well. Gradually stir in enough all-purpose flour to make a soft dough. Turn dough out onto a heavily floured surface (dough will be sticky), and knead until smooth and elastic (8 to 10 minutes). Place dough in a well-greased bowl, turning to grease top. Cover dough, and let rise in a warm place (85 degrees), free from drafts, 1-1/2 hours or until doubled in bulk.
Punch dough down, and divide dough into 12 equal pieces. Roll each into a smooth ball. Cut with 1-inch cutter or punch a hole in the center of each ball with a floured finger. Gently pull dough away from center to make a 1- to 1-1/2-inch hole. Place shaped bagels on lightly greased baking sheets. Cover and let rise 15 minutes. Broil bagels 5 inches from heat 2 minutes on each side or until lightly browned. Bring water and 1 teaspoon salt to a boil in a large Dutch oven. Reduce heat, and simmer bagels 3 minutes on each side. Place bagels on lightly greased baking sheets. Sprinkle with sesame seeds; lightly press seeds into bagels. Bake at 425 degrees for 20 to 25 minutes or until golden brown. Yield: 1 dozen.
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