Recipe: bagels

  • Updated: January 15, 2014 - 1:24 PM
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] CARLOS GONZALEZ cgonzalez@startribune.com - January 8, 2013, Baking Central begins the year with a tutorial on bagels.

Bagels √

Makes 12.

Note: Barley malt syrup is found in food co-ops and some grocery stores. Instant yeast also is called bread machine yeast. If you choose to add the optional pepper, make sure it’s finely ground.

• 2 c. lukewarm water

• 1 tbsp. barley malt syrup (see Note)

• 1 tbsp. honey

• 3 tsp. kosher salt

• 6 c. bread flour

• 2 tsp. instant yeast

• Scant 1/2 tsp. finely ground pepper, optional

• 1 tbsp. baking soda

• 1 egg white, beaten

• Toppings as desired

Directions

In a bowl, stir together 2 cups water, barley malt syrup, honey and salt. In a large bowl, stir together flour, yeast and, if desired, the pepper.

If using a stand mixer, use the dough hook on low speed as you add the water mixture to the flour. Mix until well-blended, about 3 minutes. If mixing by hand, use a sturdy spoon, or your hands, and mix for about 3 minutes. This is a fairly stiff dough.

Turn the dough out onto a counter and knead for several minutes until the dough is smooth and only slightly tacky. Round into a ball and place in a lightly oiled bowl. Cover with plastic wrap and let rise at room temperature for about an hour.

(For fresh bagels in the morning, place the dough in the refrigerator overnight. In the morning, let the dough warm up on the counter for about an hour before shaping.)

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  • ] CARLOS GONZALEZ cgonzalez@startribune.com - January 8, 2013, Baking Central begins the year with a tutorial on bagels.

  • ] CARLOS GONZALEZ cgonzalez@startribune.com - January 8, 2013, Baking Central begins the year with a tutorial on bagels.

  • Homemade bagels get their trademark chewiness from using bread flour, and extra flavor from barley malt syrup, found in food co-ops.

  • ] CARLOS GONZALEZ cgonzalez@startribune.com - January 8, 2013, Baking Central begins the year with a tutorial on bagels.

  • ] CARLOS GONZALEZ cgonzalez@startribune.com - January 8, 2013, Baking Central begins the year with a tutorial on bagels.

  • From top: Divide the risen dough into 12 equal pieces, then shape into balls. Using your fingers, poke a hole through the ball, then pull the dough into a large ring. After the rounds rest a bit, they’re poached for 2 minutes in simmering water. Remove with a slotted spoon, then brush with beaten egg white and sprinkle with your choice of topping, or keep them classically plain.

  • ] CARLOS GONZALEZ cgonzalez@startribune.com - January 8, 2013, Baking Central begins the year with a tutorial on bagels.

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