Ingredients Jump to Instructions ↓

  1. Exported from MasterCook


  3. 2

  4. 4 Preparation Time :

  5. Categories : Breads

  6. Amount Measure Ingredient -- Preparation Method -- -- --

  7. ** NONE **

  8. Once the dough has risen, turn it onto your work

  9. surface, punch it down, and divide immediately into as

  10. many hunks as you want to make bagels. For this

  11. recipe, you will probably end up with about 15 bagels,

  12. so you will divide the dough into 15 roughly

  13. even-sized hunks. Begin forming the bagels. There are

  14. two schools of thought on this. One method of bagel

  15. formation involves shaping the dough into a rough

  16. sphere, then poking a hole through the middle with a

  17. finger and then pulling at the dough around the hole

  18. to make the bagel. This is the hole-centric method.

  19. The dough-centric method involves making a long

  20. cylindrical "snake" of dough and wrapping it around

  21. your hand into a loop and mashing the ends together.

  22. Whatever you like to do is fine. DO NOT, however, give

  23. in to the temptation of using a doughnut or cookie

  24. cutter to shape your bagels. This will pusht them out

  25. of the realm of Jewish Bagel Authenticity and give

  26. them a distinctly Protestant air. The bagels will not

  27. be perfectly shaped. They will not be symmetrical.

  28. This is normal. This is okay. Enjoy the diversity.

  29. Just like snowflakes, no two genuine bagels are

  30. exactly alike.

  31. Begin to preheat the oven to 400 degrees Farenheit.

  32. Once the bagels are formed, let them sit for about 10

  33. minutes. They will begin to rise slightly. Ideally,

  34. they will rise by about one-fourth volume... a

  35. technique called "half-proofing" the dough. At the end

  36. of the half-proofing, drop the bagels into the

  37. simmering water one by one. You don't want to crowd

  38. them, and so there should only be two or three bagels

  39. simmering at any given time. The bagels should sink

  40. first, then gracefully float to the top of the

  41. simmering water. If they float, it's not a big deal,

  42. but it does mean that you'll have a somewhat more

  43. bready (and less bagely) texture. Let the bagel

  44. simmer for about three minutes, then turn them over

  45. with a skimmer or a slotted spoon. Simmer another

  46. three minutes, and then lift the bagels out of the

  47. water and set them on a clean kitchen towel that has

  48. been spread on the countertop for this purpose. The

  49. bagels should be pretty and shiny, thanks to the malt

  50. syrup or sugar in the boiling water.

  51. Once all the bagels have been boiled, prepare your

  52. baking sheets by sprinkling them with cornmeal. Then

  53. arrange the bagels on the prepared baking sheets and put them in the oven. Let them bake for about 25

  54. mintues, then remove from the oven, turn them over and put them back in the oven to finish baking for about ten minutes more. This will help to prevent

  55. flat-bottomed bagels.

  56. Remove from the oven and cool on wire racks, or on a

  57. dry clean towels if you have no racks. Do not attempt

  58. to cut them until they are cool... hot bagels slice

  59. abominably and you'll end up with a wadded mass of

  60. bagel pulp. Don't do it.

  61. Serve with good cream cheese.

  62. TO CUSTOMIZE BAGELS: After boiling but before baking,

  63. 1 egg white and tablespoons ice water beaten together. Sprinkle with

  64. the topping of your choice: poppy, sesame, or caraway

  65. seeds, toasted onion or raw garlic bits, salt or whatever you like. Just remember that bagels are

  66. essentially a savory baked good, not a sweet one, and so things like fruit and sweet spices are really

  67. rather out of place. Submitted By

  68. 15 MAR

  69. 0700 - - - - - - - - - - - - - - - - - -


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