Recipe - Bagel (Bb Site)

1 One half cup Slightly warm water
1 One half teaspoon Instant yeast
1 tablespoon Oil
1 tablespoon Sugar
2 teaspoon Malt powder or syrup
2 teaspoon Kosher salt
4 One half One half cups bread flour;
preferably unbleached , (up
to 5)

KETTLE WATER
6 qt Water
2 tablespoon Malt syrup
1 teaspoon Kosher salt
Cornmeal for sprinkling;
(optional)

Whisk together water, yeast, oil, sugar and malt. Stir in one cup of flour,
then salt, then most of remaining flour. Knead 1012 minutes to make a very
stiff dough. Cover and let dough rest on a board about 10 minutes.

Meanwhile, line two large baking sheets with baking parchment and sprinkle
generously with corn meal. Fill a large soup pot or Dutch oven three
quarters full with water. Add the malt syrup and salt. Bring water to a
boil. Preheat oven to 450 degrees F.

Divide dough in 10 to 12 sections and form into 10 inch long strips. Roll
the ends together to seal and make a ring. Place on a very lightly floured
surface near your stove. Let bagels rest 15 to 20 minutes. Bagels should
have a 'half proof' they should rise halfway or appear puffy.

Prepare two more baking sheets. Line one with a kitchen towel, the other
with parchment paper which has been sprinkled with cornmeal (optional).
Reduce water to simmer and add bagels a few at a time. Allow to come to
surface and simmer thirty seconds. Turn over and cook other side about 45
seconds (total 1 One half minutes). Place on prepared, towellined baking sheet.
Leave plain or sprinkle on topping of choice.

Place in oven, reduce heat to 425 F. and bake until done, about 1722
minutes, turning bagels once, when almost baked. If you have a baking
stone, finish bagels on the stone directly. Yield: 10 to 12 bagels.

Topping variations: (Sprinkle on after bagels have been boiled and are on
baking sheet)

Sesame seeds Poppy seeds Dry or rehydrated garlic granules Dry or
rehydrated onion flakes Minced fresh garlic Minced fresh onions Caraway
seeds Coarse salt

The 'everything' bagel: Sprinkle on to taste a variety of toppings
including: minced onion flakes, poppy seeds, granulated garlic, and coarse
salt.

Adjuncts to dough: Frozen chopped or dried cranberries (1 cup) Frozen or
dried blueberries (Three fourths cup) Dried cherries (Three fourths cup) Granola (One fourth cup)
Extracts (such as maple) (l tsp.) Nuts and seeds (One fourth cup) Citrus zest (12
tsp.) Miniature chocolate chips (One fourth cup) Shredded cheddar cheese (about l
cup) Fresh herbs (13 tsp.) Replace some of the flour for oat bran, wheat
bran, cornmeal, kamut, spelt, etc.

(Methods and tips) (Recipes)

By Leon & Miriam Posvolsky miriamp@pobox.com on Oct 22, 1997, converted
by MC_Buster.
Posted to EATL Digest by Leon & Miriam Posvolsky miriamp@POBOX.COM on
Jan 7, 1998