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Monday, May 24, 2010

bagels 
 
BAGELS! GLORIOUS & HOMEMADE BAGELS!
(Modified from a recipe in Martha Stewart's Baking Handbook)

What you'll need (to make 10 healthy bagels) . . .

  • 3/4 teaspoon active dry yeast
  • 1-2/3 cups warm water
  • 3 tablespoons sugar
  • 1 tablespoon molasses
  • 3 cups bread flour
  • 1-1/2 cups wheat pastry flour
  • 1-1/2 tablespoons table salt
  • Poppy seeds, sesame seeds, coarse salt, rye seeds, etc., etc. (whatever you'd like to top 'em with!)
  • Vegetable oil (for bowl)
  • Plastic wrap
  • Parchment paper (I don't think this is absolutely necessary, but it definitely helps)

bagels (pre-oven)
bagels (pre-oven)


Method . . .

  1. In the bowl of an electric mixer, whisk together the yeast and water. Let stand fo 5 minutes (until foamy).
  2. Attach bowl to mixer fitted with the dough hook and -- with the mixer on low speed -- add the sugar, molasses, flours, and salt. I actually forgot to add the salt, and they still turned out beautifully. Knead for about 1 minute (until a slightly tacky -- but not sticky -- dough forms). You may need to add more flour or water depending on what you find. If so -- just add in 1 tablespoon amounts.
  3. Continue to knead dough for about 5 more minutes -- then transfer to a lightly oiled bowl and cover with oiled plastic wrap.
  4. Let rise in a warm place for 2 hours (until doubled in bulk).
  5. Divide dough into 10 equal pieces. Cover with a damp kitchen towel (the book reminds us to make sure the towel is CLEAN, which I find hilarious). Let rest for about 20 minutes.
  6. Line two unrimmed baking sheets (no worries -- mine were rimmed, so I don't know the benefit of using the unrimmed sheets) with parchment paper and lightly brush with oil; set aside.
  7. With lightly oiled hands, roll each piece of dough into a 6-inch rope. Form a circle around your hand and then press the two ends (rather, roll them) together to seal. There really isn't a great way to explain how to fasten them together -- so go with your gut!
  8. Place the bagels 2 inches apart on the prepared baking sheets. Cover with a piece of oiled plastic wrap (I used the same one from earlier in the process), and let rest until puffed (about 20 minutes).
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