Post by bear on Nov 6, 2009 14:42:41 GMT -5
I know I haven't been around for a month, so I thought I'd comeback with something useful: bagels from scratch.
I was making my 100% whole wheat bread for Samhain and I realized that if I got over my fear of doing it, I could make a months worth of bagels for the price of a 5lb bag of flour. And since I can make them over two days, it isn't quite as scary.
Recipe from the bread bible. I'm posting the half recipe, because most mixers can't do the full recipe. (Right now I can't do any mixing because I burned out my kitchen aid on the 100% whole wheat bread). I started mixing the full recipe today. I'll be cooking it tomorrow.
Also I imagine this is a half traditional, half americanized recipe. It does use yeast, but it is intended to be chewy like traditional bagels. It is from The Bread Bible.
Time Schedule:
Dough starter: 1 - 4 hours minimum, 24 hours maximum
Minimum rising time: 1 hour
Oven Temperature: 500 F, then 450F
Baking Time: 35 minutes
Dough Starter (sponge):
Instant yeast: 1/2 teaspoon
water room temperature (70F - 90F): 1 liquid cup plus 2 tablespoons
King Arthur high-gluten flour (preferable) or bread flour: 1 1/2 cups
Step 1
In a mixing bowl or the bowl of a stan mixer, place the yeast, water, and flour. Whisk 2 minutes until very smooth, scrape down the sides The sponge will be very thick. Cover with plastic wrap.
Flour Mixture:
unsalted butter (optional): 1 1/2 tablespoons
same flour: 1 cup plus 3 tablespoons
instant yeast: 1/2 teaspoon
malt powder or barley malt syrup: 1/2 tablespoon
sugar: 1/2 tablespoon
salt: 1/2 tablespoon
black pepper: 1/2 teaspoon
Step 2:
In a medium bowl add 1 cup flour, yeast, malt, sugar, salt, and black pepper. Sprinkle the mixture over the sponge; do not stir. Cover with plastic wrap and let stand for 1 to 4 hours at room temperature, or for the best flavor development, 1 hour at room temperature and then refrigerated overnight, or up to 24 hours. During this time, the sponge will bubble through the four mixture in places, this is fine.)
Step 3:
Hand method:
If the sponge has been in the fridge, let stand at room temperature for 30 minutes. If using the butter, allow it to soften at room temperature for about 15 minutes.
Add the butter, if using to the mixture. With wooden spoon or hand, stir the four mixture into the sponge until it becomes to stiff to mix. Knead the dough in the bowl until it comes together, then scrape it onto a lightly floured counter. Knead the dough for 5 minutes just to begin to develop the gluten structure; use a bench scrapper to scrape the dough and gather it together as you knead it. At this point it will be sticky. Cover it with the inverted bowl and allow it to rest for 20 minutes. The rest makes it less sticky.
Knead the dough for another 10 to 15 minutes or until it is very smooth and elastic. It should be barely tacky to the touch. If desired, add the remaining flour until it is no longer tacky. More flour will make a heaver, chewier bagel.
Mixer method:
Add butter if using. mix with dough hook at low speed (#2 for kitchen aid). Mix until moistened, about 1 minute. Raise to medium speed (#4 kitchen aid) and knead for 10 minutes to develop gluten structure (5 to 7 minutes for regular flour). Add remaining 2 tablespoons flour toward the end if the dough doesn't pull away from the bowl. It should be elastic and smooth and should jump back into place when pressed. Empty it onto counter and knead in a little more flour if it is tacky.
Step 4:
Place dough in a 2 quart dough rising container or bowl, lightly greased with cooking spray or oil Press dough down and lightly spray or oil the top. Cover the container with a lid or plastic wrap. With a pice of tape, mark the side of the container at approximately where double the hight of the dough would be. Allow the dough to rise, ideally at 75F to 80F for 1 to 2 hours or until doubled.
Deflate the dough by firmly pushing it down. Give it an envelope turn and set it back in the container. (An envelope turn is spread it out to double the size of a full sized envelope, then fold in half) Oil the top of the dough, cover it, and refrigerate it for at least 4 hours or overnight for the most flavor. The dough can be refrigerated for up to 2 days. Let the dough stand at room temperature for 30 minutes before shaping.
Step 5.
Set a sheet of the parchment or lightly floured towel on a countertop near the stove. (Alternatively, line the baking sheets with parchment or floured towels and place the shaped bagels on the so that you can move them easily when you are ready to boil them.
Transfer the dough to an unfloured counter. Cut the dough into 5 equal pieces. if making the full recipe, cut the dough in half and cut one half into 5 equal pieces. Allow the dough to rest for 10 minutes. There are two shaping methods.
Shaping method 1:
A. draw up the sides of the dough.
B. pinch the dough together at the top to complete the ball.
C. make a hole with your index finger in the center of the dough.
D. hooking the dough around your thumb and pull the dough with the fingers of your other hand.
E. Stretch the dough to make a 2 1/2 inch hole.
Shaping method 2:
A. roll the dough into a 12-inch long rope
B. make a ring by twisting one end of the dough over to overlap the other end by 2 inches
C. Press down and roll on the overlap until it is the same thickness as the rest of the dough ring. There will be a 1-inch hole in the center.
Method 2 makes rounder and higher bagels with smaller holes.
Allow the bagels to rise for about 15 minutes or until the puff slightly.
Step 6
Preheat oven to 500F for 30 minutes before baking. Have the oven shelf at the lowest level and place a baking stone or baking sheet on it before preheating.
Step 7:
If you are using seeds for topping the bagels, instead of setting the boiled bagel onto the parchment or towel, scatter half the seeds evenly over a jelly-roll or cake pan and set the boiled bagel on top of the seeds, rather than on the parchment or towel, then transfer to the peel or baking sheet as directed below. There is no need to grease the baking sheets in this case.
Ingredients for boil:
Molasses or sugar: 2 tablespoons
baking soda: 1 teaspoon
Ingredients for toppings:
2 large egg whites: 1/4 liquid cup
cold water: 1 teaspoon
3 to 4 tablespoons of toppings you desire
Bring a large pot (9 inches by 4 inches high) of water to a boil. Stir in molasses or sugar and baking soda until dissolved. With skimmer, transfer the bagels, on at a time to the boiling water, without crowding them; cook them in batches of 2 to 3 at a time so the can swim around without touching one another. If they are underrisen, they may sink at first but will then rise to the surface. Boil for 30 seconds to 2 minutes on each side, gently flipping them over with the skimmer. The longer time will make a thicker crust. Remove the boiled bagel, shake off the excess water over the pot and set onto parchment or the unfloured towel to drain, them move them, sung a pancake turner to the prepared baking sheet or peel, after just 30 seconds to 1 minute, so that they don't stick. Don't worry if bagels wrinkle.
Step 8
Glaze the bagels with egg white and water mixture. Egg white mixture should be whisked and passed through a sieve. Do not let the glaze drip on the baking sheet or peel or it will glue them down. Brush with a second coat of glaze if desired. Sprinkle more toppings on bagels if you are topping them. Try not to get toppings on the baking sheet either.
Step 9
If using baking sheets, place one sheet directly on the hot oven stone or baking sheet. If using a peel, slide the bagels onto the hot stone. Bake for 5 minutes. Lower temp to 450F and bake for 20 minutes. Turn off the oven, without opening it, let bake another 5 minutes. Open the oven door and leave in the oven for another 5 minutes.
Step 10
Transfer bagels to a wire rack and cool completely. If cooking a full batch bring the oven back to 500F and repeat from Step 5.
The bagels will keep well for 1 day on the counter or individually wrap in plastic and store in the freezer for 1 month.
That's it.
Some changes I'm making: I'm not using the butter or the egg glaze. The toppings I want (poppy seed, sesame seed, and sunflower seeds), I added to the flour mixture because I want them throughout the bagel.
I was making my 100% whole wheat bread for Samhain and I realized that if I got over my fear of doing it, I could make a months worth of bagels for the price of a 5lb bag of flour. And since I can make them over two days, it isn't quite as scary.
Recipe from the bread bible. I'm posting the half recipe, because most mixers can't do the full recipe. (Right now I can't do any mixing because I burned out my kitchen aid on the 100% whole wheat bread). I started mixing the full recipe today. I'll be cooking it tomorrow.
Also I imagine this is a half traditional, half americanized recipe. It does use yeast, but it is intended to be chewy like traditional bagels. It is from The Bread Bible.
Time Schedule:
Dough starter: 1 - 4 hours minimum, 24 hours maximum
Minimum rising time: 1 hour
Oven Temperature: 500 F, then 450F
Baking Time: 35 minutes
Dough Starter (sponge):
Instant yeast: 1/2 teaspoon
water room temperature (70F - 90F): 1 liquid cup plus 2 tablespoons
King Arthur high-gluten flour (preferable) or bread flour: 1 1/2 cups
Step 1
In a mixing bowl or the bowl of a stan mixer, place the yeast, water, and flour. Whisk 2 minutes until very smooth, scrape down the sides The sponge will be very thick. Cover with plastic wrap.
Flour Mixture:
unsalted butter (optional): 1 1/2 tablespoons
same flour: 1 cup plus 3 tablespoons
instant yeast: 1/2 teaspoon
malt powder or barley malt syrup: 1/2 tablespoon
sugar: 1/2 tablespoon
salt: 1/2 tablespoon
black pepper: 1/2 teaspoon
Step 2:
In a medium bowl add 1 cup flour, yeast, malt, sugar, salt, and black pepper. Sprinkle the mixture over the sponge; do not stir. Cover with plastic wrap and let stand for 1 to 4 hours at room temperature, or for the best flavor development, 1 hour at room temperature and then refrigerated overnight, or up to 24 hours. During this time, the sponge will bubble through the four mixture in places, this is fine.)
Step 3:
Hand method:
If the sponge has been in the fridge, let stand at room temperature for 30 minutes. If using the butter, allow it to soften at room temperature for about 15 minutes.
Add the butter, if using to the mixture. With wooden spoon or hand, stir the four mixture into the sponge until it becomes to stiff to mix. Knead the dough in the bowl until it comes together, then scrape it onto a lightly floured counter. Knead the dough for 5 minutes just to begin to develop the gluten structure; use a bench scrapper to scrape the dough and gather it together as you knead it. At this point it will be sticky. Cover it with the inverted bowl and allow it to rest for 20 minutes. The rest makes it less sticky.
Knead the dough for another 10 to 15 minutes or until it is very smooth and elastic. It should be barely tacky to the touch. If desired, add the remaining flour until it is no longer tacky. More flour will make a heaver, chewier bagel.
Mixer method:
Add butter if using. mix with dough hook at low speed (#2 for kitchen aid). Mix until moistened, about 1 minute. Raise to medium speed (#4 kitchen aid) and knead for 10 minutes to develop gluten structure (5 to 7 minutes for regular flour). Add remaining 2 tablespoons flour toward the end if the dough doesn't pull away from the bowl. It should be elastic and smooth and should jump back into place when pressed. Empty it onto counter and knead in a little more flour if it is tacky.
Step 4:
Place dough in a 2 quart dough rising container or bowl, lightly greased with cooking spray or oil Press dough down and lightly spray or oil the top. Cover the container with a lid or plastic wrap. With a pice of tape, mark the side of the container at approximately where double the hight of the dough would be. Allow the dough to rise, ideally at 75F to 80F for 1 to 2 hours or until doubled.
Deflate the dough by firmly pushing it down. Give it an envelope turn and set it back in the container. (An envelope turn is spread it out to double the size of a full sized envelope, then fold in half) Oil the top of the dough, cover it, and refrigerate it for at least 4 hours or overnight for the most flavor. The dough can be refrigerated for up to 2 days. Let the dough stand at room temperature for 30 minutes before shaping.
Step 5.
Set a sheet of the parchment or lightly floured towel on a countertop near the stove. (Alternatively, line the baking sheets with parchment or floured towels and place the shaped bagels on the so that you can move them easily when you are ready to boil them.
Transfer the dough to an unfloured counter. Cut the dough into 5 equal pieces. if making the full recipe, cut the dough in half and cut one half into 5 equal pieces. Allow the dough to rest for 10 minutes. There are two shaping methods.
Shaping method 1:
A. draw up the sides of the dough.
B. pinch the dough together at the top to complete the ball.
C. make a hole with your index finger in the center of the dough.
D. hooking the dough around your thumb and pull the dough with the fingers of your other hand.
E. Stretch the dough to make a 2 1/2 inch hole.
Shaping method 2:
A. roll the dough into a 12-inch long rope
B. make a ring by twisting one end of the dough over to overlap the other end by 2 inches
C. Press down and roll on the overlap until it is the same thickness as the rest of the dough ring. There will be a 1-inch hole in the center.
Method 2 makes rounder and higher bagels with smaller holes.
Allow the bagels to rise for about 15 minutes or until the puff slightly.
Step 6
Preheat oven to 500F for 30 minutes before baking. Have the oven shelf at the lowest level and place a baking stone or baking sheet on it before preheating.
Step 7:
If you are using seeds for topping the bagels, instead of setting the boiled bagel onto the parchment or towel, scatter half the seeds evenly over a jelly-roll or cake pan and set the boiled bagel on top of the seeds, rather than on the parchment or towel, then transfer to the peel or baking sheet as directed below. There is no need to grease the baking sheets in this case.
Ingredients for boil:
Molasses or sugar: 2 tablespoons
baking soda: 1 teaspoon
Ingredients for toppings:
2 large egg whites: 1/4 liquid cup
cold water: 1 teaspoon
3 to 4 tablespoons of toppings you desire
Bring a large pot (9 inches by 4 inches high) of water to a boil. Stir in molasses or sugar and baking soda until dissolved. With skimmer, transfer the bagels, on at a time to the boiling water, without crowding them; cook them in batches of 2 to 3 at a time so the can swim around without touching one another. If they are underrisen, they may sink at first but will then rise to the surface. Boil for 30 seconds to 2 minutes on each side, gently flipping them over with the skimmer. The longer time will make a thicker crust. Remove the boiled bagel, shake off the excess water over the pot and set onto parchment or the unfloured towel to drain, them move them, sung a pancake turner to the prepared baking sheet or peel, after just 30 seconds to 1 minute, so that they don't stick. Don't worry if bagels wrinkle.
Step 8
Glaze the bagels with egg white and water mixture. Egg white mixture should be whisked and passed through a sieve. Do not let the glaze drip on the baking sheet or peel or it will glue them down. Brush with a second coat of glaze if desired. Sprinkle more toppings on bagels if you are topping them. Try not to get toppings on the baking sheet either.
Step 9
If using baking sheets, place one sheet directly on the hot oven stone or baking sheet. If using a peel, slide the bagels onto the hot stone. Bake for 5 minutes. Lower temp to 450F and bake for 20 minutes. Turn off the oven, without opening it, let bake another 5 minutes. Open the oven door and leave in the oven for another 5 minutes.
Step 10
Transfer bagels to a wire rack and cool completely. If cooking a full batch bring the oven back to 500F and repeat from Step 5.
The bagels will keep well for 1 day on the counter or individually wrap in plastic and store in the freezer for 1 month.
That's it.
Some changes I'm making: I'm not using the butter or the egg glaze. The toppings I want (poppy seed, sesame seed, and sunflower seeds), I added to the flour mixture because I want them throughout the bagel.