Source:New Complete book of Breads by B. Clayton
Makes 10 servings.
Preparation time: 2:30 hours
Tips: Bagels freeze well. Split before freezing.
Bagels
Jo Goldenberg’s
Ingredients
Preparation
4 cups unbleached flour
4 1/2 teaspoons dry yeast (2 envelopes)
3 tablespoons sugar
1 tablespoon salt
1 1/3 cups hot water (120- 130 degrees)
3 quarts water to boil
1 1/2 tablespoons malt syrup, or sugar (see note 1)
1 egg white plus 1 teaspoon water, to brush
TOPPINGS: sesame seeds, poppy seeds, chopped onions, chopped garlic, raisin and cinnamon.
1. Mix 2 1/2 cups flour, yeast , sugar and salt. Make a well and add hot water, beat at low speed with flat blade or vigorously by hand for 2 minutes. Add remaining flour and knead for 10 minutes. Dough should be firm and solid. Place dough on greased bowl cover tightly and let rise for 1 hour.
2. Place water and malt syrup in large pan or pot, place on top of stove to simmer while dough rises. Preheat oven to 400 degrees.
3. Punch dough and divide into 10 pieces. Shape each piece into a ball. For raisin & cinnamon mix into dough now. Allow them to rest under wax paper for few minutes. Shape bagels by making with a finger a whole in the center of the ball. Pull and smooth the edges. Let rest for 10 minutes before boiling. Bagels will increase in size during boiling. Drop bagels 2-3 at a time into simmering water. Simmer for 1 minute then turn. Again 1 minute. Lift out of simmer, drain briefly on towel.
4. Place in greased and corn meal sprinkled cookie tray. Brush with egg white mixture and sprinkle with selected topping or leave plain. If using fresh onions or fresh garlic, chop very fine and spray with water or lightly brush with olive oil to prevent them from burning during baking.
5. Bake at 400 degrees for 25-30 minutes. If using a baking stone, do not place directly on stone. Use insulated air tray if possible.
NOTES :
1) Malt syrup can be found in stores for beer brewers.
2) When making larger quantities than 1 recipe. Two separate batches works better than doubling the recipe.
3) Do not use "Silpat" mat on top of insulated air tray, it stops desire bottom heat. Best is to use insulated air tray greased and sprinkled with coarse corn meal.
