Wednesday, August 31, 2011

Home Made Bagels made easy!





Leslie's Whole Grain Bagels

2 tsp SAF yeast (Click here)
1 3/4 cups warm water (approx. 110 degrees)
2 Tbs. honey
5 1/2 cups white whole wheat flour
2 tsp salt

The Night Before:
1. Combine yeast and warm water in Bosch bowl and let stand 5 minutes. Stir in honey.
2. Add 2 cups flour and salt; mix at low speed (Bosch speed 1). Gradually stir in remaining flour to make a soft (non-sticky) dough.
3. Knead on low speed 8 minutes.
4. Divide dough into 12 equal portions and roll each into a smooth ball. Cover and let rest for 5 minutes. Roll each ball into an 11 inch rope. Bring ends together and pinch and seal. Slip hand through center and roll into a smooth ring. Place on baking sheets (sprayed with cooking spray) cover and chill 12-18 hours.










The Next Morning
1. Bring 3-4 quarts of water to a boil
2. Add bagels 2-4 at a time and cook 30 seconds, turning once. Remove bagels with a slotted spoon and place on wire racks.
3. Brush bagels with a mixture of egg white and water "glue." Dip one side on topping of choice.
4. Preheat oven to 450 degrees. Coat baking sheets with cooking spray and sprinkle with corn meal.
5. Place bagel on prepared pans. Bake at 450 degrees for 13 minutes or until golden brown.

Make 1 dozen.







Note from Paula:
Here is some more tips:
You can make a double recipe: use 11 cups whole wheat flour)
You can make a triple recipe: use 16 1/2 C whole wheat flour)

If you make cinnamon/raisin, I have found that you have to use the 5 C of wheat as your standard (double, use 10 C and triple, use 15 C) I try to add in the raisins and cinnamon during the last few cups of flour so it stirs in well.

Divide dough into 12 equal portions is slice off a scoop with a spatula then quickly shape and set on the cookie sheet, no need to really roll and form into a smooth ball - takes too long and isn't necessary. I do divide my dough into larger even portions first, then divide into the smaller pieces, especially with the triple recipe. I usually always get 12 out of each batch.

I don't use the cornmeal, just cooking spray.

Fun Bagel fact:
Bagels originally came from Austria in 1683. Folklore says a baker was grateful to the King of Poland for saving Austria from invading Turks. He reshaped a local bread into the shape of the king's stirrup and called it a beugel, derived from the German word for stirrup, B├╝gel. As bagels were brought to America, the word was changed to bagel.

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