On Sat 04 Oct 2008 05:32:55p, Julia Altshuler told us...

> 3 people now have suggested that I buy gluten and add it to bread flour
> or all-purpose flour. I'll do that if I can't find high-gluten flour
> easily. Thing is, I want to make regular water bagels of the sort I got
> in Grand Central Station in New York. There are tons of recipes all
> over the web, but I don't know which one is the one I'm thinking of
> until I try it. With the croissants, we had to dive in, try a recipe,
> and adjust from there. I'm sure it will be the same thing with the
> bagels, but I'd hoped just to start with a recipe, follow it exactly,
> and see what I think, and to do that without substitutions on the first
> try.

You might want to try this one, Lia. I have never made it, but a co-worker
who was born and raised in NYC makes them regularly, and they remind me of
those I used to get in New York.

Water Bagels
Yield: 18 Bagels
Source: Amy Bittelman

1 Potato, peeled and quartered
2 cups Boiling water
1 Package active dry yeast
4 cups bread flour
2 teaspoons gluten
½ tablespoon Salt
1½ tablespoon Sugar
¼ cup Vegetable oil
2 larges Eggs
Cornmeal to dust cookie sheet
2 quarts Water
1 Egg white (optional)

Put potato into boiling water and boil for 15 minutes. Discard potato and
let water cool to about 110 degrees F. Transfer 1/3 cup of the potato water
to a small bowl. Sprinkle yeast over top of water and stir to combine. Set
aside for 3 minutes. Sift flour, salt, and 1/2 tablespoon of the sugar
together into a large bowl. Add yeast mixture. Stir in another 2/3 cup of
the potato water and the oil. Add eggs one at a time and stir briskly until
a dough ball is formed. Turn dough out onto a floured surface and knead for
about ten minutes until dough ball is firm, adding a little extra flour if
needed. Place in a greased bowl, turning the dough so all sides are
greased. Cover the bowl with a clean towel and set aside in a warm place
for about 1 hour until dough has risen to double its original size. Punch
the risen dough down to flatten and remove from bowl. Cut dough into 18
equal pieces and shape each piece into a 6- to 7-inch-long, 3/4-inch-thick
rope. Bring the ends of one rope together and pinch closed. (A little water
on the ends will help secure them.) Repeat until 18 rings are formed. Cover
all rings with the towel and let rise for 20 minutes. Preheat oven to 450
degrees F. Lightly grease a cookie sheet and dust with cornmeal. Bring the
2 quarts water to a boil. Add the remaining tablespoon of sugar to the
boiling water. Drop the bagels into the water one at a time, cooking each
for 3 minutes, turning once. As each bagel is removed from the water, place
it on the cookie sheet. If desired, paint the tops of the bagels with 1 egg
white that has been beaten with 1 teaspoon water. Bake for 12 to 15
minutes, until golden brown.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)

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