BAGELS – who doesn’t love these things? They fill you up and can be made any flavor you can think of, and talk about the cream cheese! I’ve made these many times, at home and at the bakery and they are delicious every time. Not to mention homemade is better for your health!
1 tablespoon instant yeast
4 cups Unbleached Bread Flour
2 teaspoons salt
1 tablespoon brown sugar
1 1/2 cups water, lukewarm
2 quarts water
2 tablespoons brown sugar
1 tablespoon granulated sugar
Manual/Mixer Method: To make this dough by hand or in a mixer, combine all of the dough ingredients and knead vigorously, by hand for 10 to 15 minutes, or by machine on medium-low speed for about 5 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.
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 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.
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 toward 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.
Nutritional information per serving (1 plain bagel, 111g): 211 cal, .5g fat, 7g protein, 43g complex carbohydrates, 2g sugar, 2g dietary fiber, 536mg sodium, 101mg potassium, 3mg iron, 106mg calcium, 67mg phosphorus.