Thursday, February 11, 2010

Water Bagels

When I make a yeast dough, I always use my bread machine on "Dough" cycle. I will post more about my bread machine later, but for now, you can use your machine for the bagel dough in this recipe. If you don't have a bread machine, YOU SHOULD BUY ONE! Just kidding, you can make this in a more traditional way, in your stand mixer or by hand, by kneading until smooth and letting it rise until it's double in size- of course, that makes it a lot of work though…

Makes 16 bagels

2 cups warm water
1 tbsp. milk powder
1/4 cup lightly packed brown sugar
1 tbsp. salt
5 3/4 cups unbleached all purpose flour
1 tbsp. plus 2 tsp. active dry yeast
2 1/2 tsp vital wheat gluten (optional- recommended if you're going to freeze them)

Add ingredients in appropriate order into bread machine pan. Set to "Dough" cycle for a 2lb (or the largest) loaf. The dough will rise to the top of your machine. It's ok though! It's not going to hurt anything. Just wipe your machine lid out if if gets icky.

When dough has risen, punch it down and transfer it to a lightly greased work surface.

Start the water bath. Fill a large pot with about 4 inches of water. Add 2 tbsp. of sugar. Bring to a boil.

Preheat oven to 425 degrees.

Shape the dough into a thick cylinder- about 16" long. Slice it into 16 pieces. Make a bagel shape by poking a hole in the middle of the dough slice and lightly pull/shape the bagel.

Once all bagels are formed, begin boiling(at a simmer) 3-4 at a time. Cook 30 seconds on each side. Remove with a slotted spoon and lay on parchment covered sheet pans sprinkled with corn meal.

Brush each bagel with a an egg white wash (one egg white & a splash of water) and top with whatever you'd like. Our favorite is an "Everything" bagel.

You can make "Everything" bagel topping by mixing equal parts sea salt, poppy seeds, sesame seed, and minced onion.

Bake at 425 degrees for 20 minutes.

These freeze VERY well!

This makes a chewy bagel with a shiny crust. The corn meal prevents sticking and makes them seem like they're from the bakery! It takes me less than 25 minutes to make them once the dough is ready.