With eggs? Yeah, yeah, I know; I haven't tried them, but I thought the
point to the chewy bagels I'm trying to recreate is that the recipe
shouldn't have eggs because eggs make them cakey. I was thinking of
something with just water, yeast, flour, salt, malt, and oil.


I was going to find the gluten flour, then start a discussion about recipes.


--Lia


Wayne Boatwright wrote:
>
> 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.
>