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This is how bagels are suppose taste. You'll
never be content eating another mass-produced commercial bagel
again.
Authentic New York-Style
Homemade Bagels
- Dough:
- 1 1/2 cups warm water (110°F to 115°F
| 45°C )
1 tablespoon dry active yeast
1 tablespoon granulated sugar
1 tablespoon vegetable oil
2 teaspoons malt syrup (preferred) or malt powder
2 teaspoons kosher or sea salt
4 1/2 to 5 cups unbleached bread flour
-
- Kettle Water:
About 6 quarts water
2 tablespoons malt syrup
1 teaspoon kosher or sea salt
-
- Optional Toppings:
Sesame seeds, poppy seeds, minced fresh garlic, minced fresh onion, caraway seeds, coarse salt
- In a large mixing bowl, stir together
water, yeast, and sugar. Let stand for 5 minutes. Stir in oil,
malt and one cup of the flour. Add salt, then enough of remaining
flour to make a stiff dough. On a lightly floured surface, knead
for 10 to 12 minutes. Cover with a floured dish towel and allow
dough to rest on lightly floured surface for about 15 minutes.
- Divide dough into 8 sections and form
each section into 10-inch long strips. Roll the ends together
to seal and make a ring. Place on a lightly floured surface,
cover, and let bagels rest 15 to 20 minutes, rising about halfway
and becoming slightly puffy.
- Meanwhile, fill a large cooking pot or
Dutch oven three quarters full with water. Add the malt syrup
and salt. Bring water to a boil.
- Preheat oven to 450°F (230°C).
Line two large baking sheets with baking parchment paper. Set
aside.
- Line two other baking sheets with a kitchen
towel, set near your stove. Reduce boiling water to a simmer
and cook 2 bagels at a time (do not crowd the pot). Simmer bagels
for about 45 seconds on one side, then turn and cook other side
for another 45 seconds and then drain bagels on the towel-lined
baking sheet.
- Carefully transfer bagels to prepared
baking sheets. If desired, sprinkle with the toppings of your
choice.
- Place in the preheated oven and reduce
heat to 425°F (220°C), and bake about 17 to 25 minutes, turning bagels
over just before they are completely baked.
- Transfer bagels to wire rack to cool completely.
Makes 8 bagels.
Bread Machine Directions: The dough can
be made in a bread machine using the dough cycle. Follow the
manufacturer's suggestion for adding the dough ingredients to
the bread pan and start the dough cycle, however, remove
dough once the first kneading cycle is complete and allow the
dough to rest, covered with a floured dish towel, on a floured
surface for about 15 minutes. Proceed with step 2.
Storage Suggestion: To store in freezer,
first slice cooled bagels, place a small piece of plastic between
the bagel halves and place in a plastic self-sealing freezer
bag. When you're ready for a bagel, they will come apart easily,
ready to toast without having to pry apart or thaw.
Nutritional Information Per Serving (1
bagel without toppings): 310.5 calories; 8% calories from fat;
3.1g total fat; 0.0mg cholesterol; 487.2mg sodium; 113.5mg potassium;
59.5g carbohydrates; 2.2g fiber; 1.8g sugar; 57.3g net carbs;
9.9g protein.
Copyright Hope Pryor, please see Terms of Use.
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