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Bagels; from HindyG's blog
Topic Started: May 4 2009, 10:15 AM (218 Views)
ScrappingMom
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My notes: I didn't add extra water. I followed the directions but my bagels came out a bit flat. I will shorten the resting time a bit the next time I make them to see if that's what caused it. I baked in a convection oven, which might account to the flatness. I don't know. But they tasted great!


Bagels

Ingredients:

1 tablespoon active dry yeast
1 tablespoon sugar
1 3/4 cup warm water
4 cups bread flour (very important since you need to gluten to aid in the chewy factor)
1 tablespoon salt
extra sugar or honey and a pinch of baking soda for the bagel bath
1 egg for the egg wash
assorted toppings (minced onion, minced garlic, kosher salt)


In the bowl of your mixer, combine yeast, sugar and water. Let stand for 5 minutes, then stir in flour and salt. Mix dough until it comes together in a large ball and pulls away from the mixing bowl. I ended up needing to add some additional water, around a tablespoon. Turn dough onto a floured board and knead by hand for 10 minutes. The dough should be very elastic. Place dough in a lightly greased bowl, cover with plastic wrap and let rise for 1 hour, or until doubled in size.

Bring a large pot of water to a gentle boil and preheat the oven to 400F. Add some sugar and/or honey and a pinch of baking soda to the water. Make sure to keep the water at a low boil.

When dough has risen, turn the dough out onto a very lightly floured surface and divide into 12 equal pieces. Shape each piece into a ball . Let though dough balls rest for around 15 minutes. Do not let them sit too long or they will be over-proofed and end up very flat after baking.

Now it is time to turn that dough ball into a bagel. Poke a hole through the center of the dough ball with your finger. Twirl the ring round and round a bit to stretch the hole. Let bagels rest for about 7 minutes.

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Using a slotted spoon, lower the bagels into the bagel bath. You can "bathe" about 3-4 bagels at a time. Boil for 2 minutes and then then flip and boil for an additional minute. Transfer the bagels to a wire rack to drain and then place them on a parchment lined baking sheet. Do this for all 12 bagels. Brush boiled bagels with lightly beaten egg and bake for 25 minutes or until golden brown. Cool on a wire rack. Slice and toast to serve.

These bagels freeze well.

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http://hindycooks.blogspot.com/
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realeez
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My recipe is almost the same - just 1.5 cups of water and 2 T. of sugar. It was actually from Binah Magazine. It didn't call for egg wash and I should have done that but i was too lazy!
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ScrappingMom
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My kids loved them, even though they didn't look store bought worthy. Ds#2 came home from school requesting a bagel to nosh on.
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Bas Melech
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Spice and Spirit has a very delish recipe too, but they need salt added. Those look yummy ScrappingMom, so much so I think I'm gonna make some tonight.
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hallie_ari_mom
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I need to do this! They look delicious!
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ScrappingMom
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I think I'm going to make them again this Sunday. They were a hit! But, I'm going to shorten the resting time and see if that helps the bagels from being too flat.
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