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| 1 |
MIXING: Add all the
ingredients except the Malt syrup to the mixing bowl. In a stand
mixer, mix on the first speed for 3 minutes in order to incorporate
all the ingredients. Bagel dough is quite stiff. It can be mixed by
hand but is a chore and a workout. Depending on the flour's
absorption, slightly more water may need to be added, but be sure
the dough remains stiff. Turn the mixer to the second speed and mix
for an additional 5 to 6 minutes. The dough should be tough, strong
and well developed. Desired dough temperature 79°F. |
| 2 |
BULK FERMENTATION: 1 hour |
| 3 |
DIVIDING AND SHAPING:
Divide the dough into 4 ounce (12 to 13 pieces) that are more or
less square. Roll each dough piece 10 to 11 inches long, with no
taper at the ends. Shape the dough into a bagel like the old timers
did: Wrap it around the broadest part of your hand. The ends should
overlap slightly on your palm. Roll your hand back and forth on the
bench in order to seal the 2 ends together. Or shape the dough
pieces into tight balls, flatten them, put a hole in the center with
your finger. From the center gently pull untill you have a twi inch
hole in the center. I prefer the first method. Place the finished
bagels on a sheet pan that has been sprinkled with cornmeal. Cover
with plastic wrap and refrigerate overnight. |
| 4 |
PREHEAT OVEN TO: 500°F |
| 5 |
BOILING: Bring a large
kettle of water to a boil. I use a large, deep skillet. Add malt
syrup before it comes to a boil---enough syrup to make the water the
color of strong tea. The malt syrup will slightly permeate the
dough, and once in the oven the bagels will take on a rich color and
a good shine. Brown sugar may be used if you do not have malt syrup.
The boiling also reactivates the yeast, which is sluggish from its
long refrigeration, and pregelatinizes the starch on the surface of
the bagels, which contributes to their chewiness. |
| 6 |
When the water is boiling,
take the bagels out from refrigeration. Put four into the boiling
water and leave for about 45 seconds per side. They will puff
considerably and float. |
| 7 |
Remove the bagels from the
water and place in the bowl of ice water. |
| 8 |
Once the bagels have
chilled for 3 or 4 minutes place on your peel, if you have a stone
or on a sheet pan sprinkled with cornmeal if you dont. I place them
on parchment paper on my peel and slide the parchment and bagels
into the oven. If you want seeded bagels, press one side into a
plate of sesame seeds, poppy seeds, onion flakes, or seeds of your
choice, then put them on the peel or sheet pan, seeded side down.
For salted bagels, a light sprinkling of coarse salt is all that is
needed. |
| 9 |
Bake the bagels at 500°F.
After 3 to 4 minutes, when the tops of the bagels have begun to dry
out, flip the bagels over. Tongs work well for this step. Bake until
golden brown, 15 to 18 minutes in all. Make sure some cream cheese
is close by. |
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| Servings: 13 |
| Yield: 3 lbs. 3.5 oz |
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| Nutrition Facts |
| Nutrition (per serving):
252.6 calories; 3% calories from fat; 1.2g total fat; 0.0mg cholesterol;
544.9mg sodium; 74.5mg potassium; 50.7g carbohydrates; 1.7g fiber; 0.2g
sugar; 49.0g net carbs; 8.4g protein. |
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| Recipe Type |
| Bread, Breakfast |
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| Cooking Tips |
| Diastatic malt powder and malt syrup
can be purchased from King Arthur Flour catalog. There is a link to them
in my Link page. |
| I had the honor to speak with the
author of this recipe, Jeffery Hamelman, and he gave me this advice:
Keep the bagels in the refrigerator until the last minute before
boiling. He even puts his in the freezer for a few minutes (20) before
boiling. |
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| Reviews |
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Kevin Hayes 3/18/2006 |
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Pat's Family 3/18/2006 |
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| Recipe Source |
| Author: Jeffery Hamelman
Source: Bread A Bakers Book of Techniques and
Recipes
Jeffery Hamelman is the Director of the Bakery and
Baking Education Center, King Arthur Flour |
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