Online-Only Recipe: Homemade Bagels

http://www.miami.com/mld/miamiherald...d/14425945.htm

BREAD

BAGELS

When a Cook's Corner reader requested a bagel recipe in 1983, Linda
Cicero responded with this one, writing: ``Frankly, bagels are a true
bother to make, and if you've got a good bakery nearby, it's hardly
worth your time to make these at home. Of course, there's something
very satisfying about making anything from scratch -- and while the
homemade version will never be as sleek or uniform as those made
professionally, the taste is a bit better.''

FOR THE DOUGH:

· 2 cups warm water (110-115 degrees)

· 1 teaspoon sugar

· 1 package dry yeast

· ½ cup high-gluten (bread) flour

· 4 ½ cups all-purpose flour

· 1 tablespoon salt

FOR THE WATER BATH:

· 4 tablespoons sugar

· 2 tablespoons salt

Combine ½ cup of the warm water, the sugar and yeast in a small bowl.
Stir and let stand until foamy, about 10 minutes.

In the large bowl of an electric mixer, combine the bread flour, 2 cups
of the all-purpose flour, the salt and the remaining 1 ½ cups warm
water. Add the yeast mixture and beat for 5 minutes on medium speed.

Cover the dough and let rise until it falls, about 2 hours. (When the
dough has collapsed, the sides of the bowl will show its former, higher
level.)

Stir 2 more cups of flour into the dough. Dust the rest of the flour on
a work surface and turn dough out onto it. Knead until smooth and
shiny, then place dough in an ungreased bowl and let rise, covered,
until double in bulk -- about 1 hour.

Punch down the dough and turn out onto a board. Cut into 12 pieces.
Cover and let rest for 10 minutes.

Take 1 piece of dough at a time and roll into a snake about 8 inches
long. Moisten and overlap the ends, pinching them together firmly. The
bagel should be as uniform as you can make it, with a hole in the
center no smaller than 1 ½ inches.

As each bagel is finished, put it under a dry towel. When all the
bagels are formed, place a damp towel over the dry one, and allow them
to rise for about 30 minutes.

Heat oven to 425 degrees. Make water bath by combining 4 quarts water
with the sugar and salt in a large pot and bringing to a simmer.

When the bagels are ready, slide them three at a time into the
simmering water and cook for 1 minute on each side.

Remove bagels from water with slotted spoon, drain, and place on a
large baking sheet covered with baking parchment (simply greasing the
pan will not work).

Bake on the middle rack of the preheated oven for 10 minutes; the
bagels should be set but not browned. Turn them over and return the pan
to the oven. Bake for about 5 minutes more, or until bagels are
browned. Cool on a rack. Makes 1 dozen.

Per bagel: 211 calories (2 percent from fat), 0.6 g fat (0.1 g
saturated, 0.1 g monounsaturated), 0 cholesterol, 5.7 g protein, 44.7 g
carbohydrates, 1.5 g fiber, 1,745 mg sodium.

"Rusty" > wrote in message
oups.com...
Online-Only Recipe: Homemade Bagels

http://www.miami.com/mld/miamiherald...d/14425945.htm

BREAD

BAGELS
\

Snip recipe.

I see you're trying to alter the signal-to-noise ratio.

I made bagels from scratch once. It was interesting. And when I was done, I
was glad I made them, but figured that it was one of those things that I
only needed to do once in my life. Like jumping out of an airplane. Once was
enough.

However, I may have to try bagels again some time. Problem is that it's a
lot of work for the number of bagels we'd eat while they were fresh. Which
is probably two. After that, I'd be freezing the rest of them. While frozen
bread isn't bad, it's just not as good as fresh. So at that point, I might
as well just go to the local bagel place and buy two bagels.

Sigh. Maybe one of these days I'll make them again, just for the fun of it.

Weird idea of fun, huh?

Donna

D.Currie wrote:
>
> I see you're trying to alter the signal-to-noise ratio.
>
> I made bagels from scratch once. It was interesting. And when I was done, I
> was glad I made them, but figured that it was one of those things that I
> only needed to do once in my life. Like jumping out of an airplane. Once was
> enough.
>
> However, I may have to try bagels again some time. Problem is that it's a
> lot of work for the number of bagels we'd eat while they were fresh. Which
> is probably two. After that, I'd be freezing the rest of them. While frozen
> bread isn't bad, it's just not as good as fresh. So at that point, I might
> as well just go to the local bagel place and buy two bagels.
>
> Sigh. Maybe one of these days I'll make them again, just for the fun of it.
>
> Weird idea of fun, huh?
>
> Donna

Same here. I made homemade bagels once, about 10-years ago. They were
good, but take too much time to make. Haven't felt the need since.

Rusty

In article >,
"D.Currie" > wrote:

> However, I may have to try bagels again some time. Problem is that it's a
> lot of work for the number of bagels we'd eat while they were fresh. Which
> is probably two. After that, I'd be freezing the rest of them. While frozen
> bread isn't bad, it's just not as good as fresh. So at that point, I might
> as well just go to the local bagel place and buy two bagels.
>
> Sigh. Maybe one of these days I'll make them again, just for the fun of it.
>
> Weird idea of fun, huh?

For me, it's that a recipe doesn't make enough.

I try to do two batches of dough right after each other, so we'll
have enough to eat of them.

I use the recipe that is in Baking with Julia, with a few
modifications.

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

> In article >,
> "D.Currie" > wrote:
>
> > However, I may have to try bagels again some time. Problem is that it's a
> > lot of work for the number of bagels we'd eat while they were fresh. Which
> > is probably two. After that, I'd be freezing the rest of them. While frozen
> > bread isn't bad, it's just not as good as fresh. So at that point, I might
> > as well just go to the local bagel place and buy two bagels.
> >
> > Sigh. Maybe one of these days I'll make them again, just for the fun of it.
> >
> > Weird idea of fun, huh?

I take the bagels through the boiling stage. Drain them well and let
the dry off. Then freeze them on a cookie sheet and when frozen I pack
them in a freezer bag. Then I can pull them out and bake them at that
point as we need them. Fresher tasting, I think.

marcella

"Marcella Peek" > wrote in message
...
>
>> In article >,
>> "D.Currie" > wrote:
>>
>> > However, I may have to try bagels again some time. Problem is that it's
>> > a
>> > lot of work for the number of bagels we'd eat while they were fresh.
>> > Which
>> > is probably two. After that, I'd be freezing the rest of them. While
>> > frozen
>> > bread isn't bad, it's just not as good as fresh. So at that point, I
>> > might
>> > as well just go to the local bagel place and buy two bagels.
>> >
>> > Sigh. Maybe one of these days I'll make them again, just for the fun of
>> > it.
>> >
>> > Weird idea of fun, huh?
>
> I take the bagels through the boiling stage. Drain them well and let
> the dry off. Then freeze them on a cookie sheet and when frozen I pack
> them in a freezer bag. Then I can pull them out and bake them at that
> point as we need them. Fresher tasting, I think.
>
> marcella

That sounds like a good idea. Maybe I'll give it a try.

Donna