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Friday, December 13, 2013
How to Make Bagels
I'm excited today to introduce you to another branch of baking fun- DIY bagels! Use a basic recipe to create any flavor you like.
1/2 oz. active dry yeast
2 cups warm water (not over 115 degrees)
1 TB salt
2 oz. sugar
2 lb. 2 oz. flour
Poaching liquid: 1 gallon of water + 2.5 cups sugar
Optional: egg wash & toppings (sesame seeds, etc.)
1. Dissolve yeast in warm water. Mix in the salt, sugar, and flour.
2. Let the dough relax in a warm place for one hour.
3. Break the dough in two pieces and roll out into a long rope. Cut into individual 9" pieces, which will become individual bagels. Do not use any extra flour during this part- the dough should be stiff and elastic enough to form without flour. To form the bagels: Overlap the ends of the ropes about 1/2" and press them firmly together against the table, rocking the dough back and forth with your palm to seal the edges together.
5. Put the bagels on a baking sheet lined with cloth to rise until they have almost doubled.
6. Bring the poaching liquid to a boil, reduce to a simmer and drop the bagels into the liquid. Poach for about 2 minutes. Set the poached bagels on a baking sheet with parchment paper. This is the time to add toppings if you so desire.
7. Bake at 450 degrees F about 12 minutes, or until the bagels are light brown. Flip them over and bake 8-10 minutes longer.
And there you've got it! Some nice chewy bagels. Oh- make sure to add some cream cheese. :)