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Brooklyn Bagels

Reggie Dwork <reggie@jeff-and-reggie.com>
Thu, 09 Jun 2016 10:56:43 -0700
v116.n020.6
* Exported from MasterCook *

                              Bagels, Brooklyn

Recipe By     :
Serving Size  : 12    Preparation Time :0:40
Categories    : Bread-Bakers Mailing List       Breads/Muffins/Rolls
                 Fatfree                         Low-Cal
                 Posted                          Snacks

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2           cups  all-purpose flour -- or half whole wheat and 
half all-purpose
      1/2           cup  gluten flour -- or all-purpose flour
   1 1/2      teaspoons  salt
      1/4           cup  warm water
   2 1/4      teaspoons  active dry yeast
   1                cup  hot water
   1         tablespoon  brown sugar -- or barley malt syrup
      1/2           cup  all-purpose flour
   2             quarts  water
   3        tablespoons  brown sugar -- or barley malt syrup

The best bagels.

In a large bowl, mix together the first three ingredients

Then soften the yeast in a small bowl with 1/4 cup water

Dissolve malt extract in 1 cup hot water.

Let malt mixture cool down to warm.

Make a well in the center of the flour mixture.

Pour into the well, in this order: Softened yeast mixture, malt water.

Stir together until smooth.

Beat this dough vigorously to develop the gluten.

To make a very stiff dough, gradually add the flour.

Turn out on a floured surface and knead for a full 10 minutes

Divide dough into 12 equal pieces.

Shape each piece into a ball.

Cover balls of dough with a cloth and work with one at a time.

Place the ball on a very lightly floured surface.

Flatten slightly.

Poke the center of the ball with a forefinger, going all the way through.

Now use the fingers of both hands to gently open up the ring.

Try to keep the doughnut-shaped roll you are forming symmetrical.

The hole should be about one-third of the bagel's diameter.

Place shaped rings on a non-stick baking sheet.

Cover and let rise for 15 to 20 minutes.

They should not quite double in size.

Meanwhile, ready the boiling liquid. In a large pot, heat the water.

Stir the malt barley into water.

Heat to boiling.

Reduce heat and keep regulated to a healthy simmer

Preheat oven to 475F. One at a time, slip risen bagels into simmering water.

Bagels should float. If they sink, do not worry.

They will soon rise to the surface. After about 30 seconds, turn them over.

They should remain in the water about 1 minute in all.

You may simmer several at a time, but do not crowd them in the pot

Remove with a skimmer and place one inch apart on a non-stick baking sheet.

Brush bagels with a mixture of 1 egg and 1 tablespoon water.

If desired, sprinkle with coarse salt or poppy seeds

Bake at 475F. for 10 to 12 minutes, or until well-browned

Cool slightly on wire racks.

Serve warm.

Source:
   "recipeland.com"
S(Internet address):
   "recipeland.com/recipe/v/brooklyn-bagels-47041"
Start to Finish Time:
   "2:00"
T(bake):
   "0:20"
                                     - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 89 Calories; trace Fat (2.4% 
calories from fat); 2g Protein; 19g Carbohydrate; 1g Dietary Fiber; 
0mg Cholesterol; 274mg Sodium.  Exchanges: 1 Grain(Starch); 0 Lean 
Meat; 0 Other Carbohydrates.