My Random Muses: 5/23/10

Monday, May 24, 2010

Home made Bagels! yumm!

0 comments Posted by Sparkly Girl at 5/24/2010 07:22:00 PM

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)

Method . . .

In the bowl of an electric mixer, whisk together the yeast and water. Let stand fo 5 minutes (until foamy).
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.
Continue to knead dough for about 5 more minutes -- then transfer to a lightly oiled bowl and cover with oiled plastic wrap.
Let rise in a warm place for 2 hours (until doubled in bulk).
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.
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.
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!
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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