Bagels, (plain but easily amended)
You will need:
1 heaping tsp yeast, you can use active dry or instant like I did (about a half a packet)
2 cups warm water
1 (i think..) tbsp sugar
-Combine the above in the bowl of your stand mixer. If you are not using instant yeast you will need to let the yeast "bloom" for a few minutes at this stage. Otherwise you don't have to wait.
-Using the paddle attachment of your mixer, add up to 6 cups of bread flour, (AP will work) along with 1-2 tsp salt.
-You can add 3 or 4 to begin with but mix on low so that you don't have flour flying around everywhere
-Once the flour is incorporated, remove the paddle attachment and attach your dough hook, (or do this by hand- but it will be tiring). (If you want to experiment with adding anything into your bagel now's the time)
-Let the dough hook knead the dough on the lowest setting above "stir" for 15-20 minutes or until the dough is smooth and elastic. You may need to add flour along the way.
-This dough will be VERY stiff after it has been worked for 10 or so minutes. Work it for a few minutes and it will soften a little bit
-Put dough in an oiled bowl, cover with a towel and let rest for 1 hr.
-Divide dough into thirds, and roll each third into a long rope.
-Divide each of these ropes into fourths. Roll each fourth between your palms until it is slightly longer than the width of your palm. Wrap the roll of dough around your fingers and roll the ends together against your other palm so that the ends seal together. You may want to use a little water to help the ends seal
-Place these on a non-stick, lightly oiled, or parchment-covered baking sheet, cover and let rest for 20 minutes.
Bagels are boiled prior to baking. Fill a 3-4 quart saucepan with water and bring to a boil. Also preheat your oven to 500 (yes, 500). Place bagels into the boiling water 3 or so at a time. They will probably sink. If they don't sink it simply means they rose a second time for too long, (but it doesn't matter).
-Let each bagel boil for 1 minute on either side or until they begin to rise to the top of the pot
-If you want a topping for your bagel, (poppyseed, seasame seed, etc.) have it in a dish and place the bagel face down in the dish. Flip over if desired
-Place back on baking sheet.
-Remove 3 cups of the boiling water and place in an ovenproof baking dish, and place on the bottom or bottom rack of the oven.
-Bake for 15-20 minutes, (watch carefully, mine only baked for 10), until bagels are browned on either side.
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