Say Goodbye to Bagel Recipes that Don’t Work. THIS BAGEL RECIPE WILL
Once you have discovered the taste and texture of a REAL bagel, there is no going back.
Most of what is sold in supermarkets and stores and is mass produced as a Bagel, is nothing whatsover like the real thing.
So after having been introduced to the real thing many years ago, I became sick and tired of making do with the ‘imposter’ bagel – or the Bagel that was nothing more than just another bfread roll, I decided to learn how to make my own. I spent 6 months buying whatever cooking and baking books I could find with all types of Bagel recipes, but without exception – they were all failures that would not produce the REAL Bagel, no matter how closely I followed each recipe and set of instructions.
I finally found the right recipe that worked for me and produced the REAL Bagel after more than 9 months searching. Yes, there is a little bit or worked involved, but if you are a true Bagel lover, then what I am about to share with you is the next best thing to a treasure map. Follow the instructions as carefully as you can and you will reap the rewards. I have decided to share this on our Blog due the the number of requests I received.
The Best Recipe for producing Real Bagels.
Bagels, like pizza, have become a universal food. Glowing rings of chewy dough, bagels are common additions to breakfast tables from coast to coast. Countless numbers of people lunch on bagel sandwiches. Complex carbohydrates and low fat make bagels nutritionally desirable. The variations are unlimited.
Very few bagel bakeries still make hand-rolled bagels. In my opinion hand-rolled bagels taste better. This recipe describes an easy way to make them.
Serve bagels warm, toasted, or at room temperature. At home we like to slice them, scoop out the soft center with a spoon, and toast the remaining crust. Try these with cheese melted on top. If kept more than a day, reheat or toast them. Bagels freeze quite well and are best when defrosted slowly.
Have 2 to 4 baking sheets on hand (nonstick or perforated pans if available), a large saucepan (4-quart capacity), a skimmer or slotted spoon, and some toweling or cloths on which to drain the bagels. Several pans or plates should be prepared on which you have spread out the toppings you will use.
2 cups warm water
1/2 package (scant 1112 teaspoons) active dry yeast
2 tablespoons malt syrup or sugar
1 tablespoon vegetable oil
6 to 8 cups bread flour (a good quality flour for best results)
1 tablespoon salt
Flour, for dusting work top
Oil, for greasing bowl and baking sheets
1 tablespoon malt syrup or sugar, to add to water when boiling
In a large bowl sprinkle the yeast over the warm water to soften; stir to dissolve. Add the 2 tablespoons malt syrup, oil, 6 cups flour, and salt. Mix thoroughly until the dough forms and comes away from the sides of the bowl.
Turn out the dough onto a floured work surface and knead, adding small amounts of flour as necessary. Bagel dough should be stiff. Work in as much extra flour as you can comfortably knead. When using bread flour the dough will soften slightly as the gluten develops. Knead until smooth and elastic (12 to 15 minutes).
Roll the dough into a ball, place it in a large oiled bowl, and turn to coat. Cover and let fully rise until an impression made with your finger remains and does not sink into the dough (about 1 hour). Punch down, cut into thirds, and roll each piece between your palms into a rope.
Cut each rope into 4 equal pieces and shape into balls. Roll the first ball into a rope 2 inches more than the width of your hand. Flip the rope around your fingers to form a ring, with the ends overlapping about 1/2 inch.
Seal the ends by rolling with your palms on a work top. If the dough slides and resists rolling, dab on a drop of water with your fingers.
Evenly space the bagels on 2 nonstick baking pans or very lightly oiled baking sheets. I apply a thin film with my fingers. Cover and let stand until puffy (about 20 minutes).
Bagels are boiled before they are baked. While they are proofing, fill a 4-quart saucepan twothirds full with cold water; add the 1 tablespoon malt syrup and bring to a boil. Have ready pans or dishes containing poppy seeds, sesame seeds, coarse salt, or other toppings.
When ready to cook the bagels, drop two or three at a time into the boiling water and wait until they rise to the top. Cook for a total of 1 minute, turning once. If they have been proofed too long, they will float instead of sinking but you can continue without too much difference .
Carefully lift out each bagel with a slotted spoon or skimmer. Drain momentarily, then turn them over into the dish of prepared seeds. You may prefer to leave some plain. Evenly space the bagels on 2 baking sheets, topping side up.
Bake with steam in a preheated 500°F oven until well browned (15 to 20 minutes). Turn them over when the tops begin to brown. Continue baking until done.
This recipe makes 1 dozen large bagels.
Note: Malt syrup adds gloss and a subtle flavor to the finished bagel. If you can find malt syrup in your supermarket or natural foods store, use it. The toppings for bagels are virtually unlimited. Try poppy seeds, sesame seeds, coarse salt, poppy seeds and coarse salt combined, minced onion flakes, or chopped or granulated garlic.
PLEASE NOTE: This Real Bagel Recipe is brought to you courtesy of Zane Education – home of Visual Learning online, and the method of online learning that caters for virtually all Learning Styles, and the ideal online education solution for disinterested students, special needs education and children that you’s like to see improve their reading and literacy skills as they study the same curriculum topics studied by their classmates and peers.
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