Bagels Redux (King Arthur)

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Bagels Redux (King Arthur)

 

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Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

-- Dough --

1 tablespoon instant yeast

4 cups King Arthur Unbleached Special Bread Flour

2 teaspoons salt

1 tablespoon non-diastatic malt powder

1 1/2 cups water -- lukewarm

-- Water Bath --

2 quarts water

2 tablespoons non-diastatic malt powder

1 tablespoon granulated sugar

 

Bread Machine Method: Place all of the dough ingredients in the pan of the

machine, program the machine for Dough or Manual, and press Start. Check the

dough after 10 minutes; it should be quite stiff, and won't have formed a smooth

ball. The dough will feel quite firm when you poke your finger into it. Allow

the machine to complete its cycle, then complete bagels as instructed below.

 

Manual/Mixer Method: To make this dough by hand or in a mixer, combine all of

the ingredients and knead vigorously, by hand for 10 to 15 minutes, or by

machine on medium-low speed for about 10 minutes. Since we're using a

high-protein bread flour here, it takes a bit more effort and time to develop

the gluten. The dough will be quite stiff; if you're using an electric mixer it

will " thwap " the sides of the bowl, and hold its shape (without spreading at

all) when you stop the mixer. Place the dough in a lightly greased bowl, and set

it aside to rise till noticeably puffy though not necessarily doubled in bulk, 1

to 1 1/2 hours.

 

Transfer the dough to a work surface, and divide it into eight pieces. Working

with one piece at a time, roll it into a smooth, round ball. Cover the balls

with plastic wrap, and let them rest for 30 minutes. They'll puff up very

slightly.

 

While the dough is resting, prepare the water bath by heating the water, malt

and sugar to a very gentle boil in a large, wide-diameter pan. Preheat your oven

to 425°F.

 

Use your index finger to poke a hole through the center of each ball, then

twirl the dough on your finger to stretch the hole till it's about 2 inches in

diameter (the entire bagel will be about 4 inches across). Place each bagel on a

lightly greased or parchment-lined baking sheet, and repeat with the remaining

pieces of dough.

 

Transfer the bagels, four at a time if possible, to the simmering water.

Increase the heat under the pan to bring the water back up to a gently simmering

boil, if necessary. Cook the bagels for 2 minutes, flip them over, and cook 1

minute more. Using a skimmer or strainer, remove the bagels from the water and

place them back on the baking sheet. Repeat with the remaining bagels.

 

Bake the bagels for 20 to 25 minutes, or until they're as deep a brown as you

like, turning them over about 15 minutes into the baking time (this will help

them remain tall and round). Remove the bagels from the oven, and cool

completely on a wire rack. Yield: 8 bagels.

 

Variations

To make sesame seed or poppy seed (or other seed) bagels, brush each bagel, just

before baking, with a glaze made of 1 egg white beaten till frothy with 1

tablespoon of water. Glaze each bagel, and sprinkle heavily with seeds.

 

To make onion-topped bagels, bake bagels for 20 to 22 minutes (or until they're

almost as brown as you like), and remove the pan from the oven, keeping the oven

turned on. Working with one bagel at a time, glaze as instructed above, and

sprinkle with minced, dried onion. Return the bagels to the oven for no more

than 2 minutes (the onions will burn if the bagels are left in longer than

that).

 

Want to make cinnamon-raisin bagels? Knead about 2/3 cup of raisins into the

dough towards the end of the kneading process. Just before you're done kneading,

sprinkle your work surface heavily with cinnamon-sugar, and give the dough a few

more turns; it'll pick up the cinnamon-sugar in irregular swirls. Divide the

dough into eight pieces, form each piece into a ball, and roll each ball in

additional cinnamon-sugar. Proceed to let rest and shape as directed above.

 

We've seen bagel-store bagels in varieties as diverse as jalapeno pepper,

spinach and cheese, and marbled rye. You can make bagels with just about any

kind of bread dough. To retain the characteristic chewy texture, just be sure to

make a dough that's low in fat, and follow the shaping, rising, boiling and

baking techniques.

 

Source:

" KingArthurFlour.com "

Yield:

" 8 Bagels "

 

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Per Serving (excluding unknown items): 48 Calories; 0g Fat (0.0% calories from

fat); 0g Protein; 12g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 4331mg

Sodium. Exchanges: 1 Other Carbohydrates.

 

NOTES : These days, every corner luncheonette seems to have a ready supply of

top-flight bagels, as do shops that are devoted exclusively to bagels, their

accompanying spreads, and sandwiches made therefrom. So, with all kinds of good

bagels available just about wherever you turn, why make your own? First, so you

know what's in 'em; who wants azodicarbonmide in their pumpernickel bagel?

Second, so you can customize them to taste, as in pesto bagels with sun-dried

tomatoes and pine nuts; and third, it's fairly easy, and fun! If you can make

bread dough, you can easily make bagels.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0