Saturday, 24 November 2012

• Homemade Bagels

  This is a guest post from Thibeault's Table.
  
  

  Most of these bagels ended up in the freezer. But a few became lunch. Topped with cream cheese and Lox.

   

  

   

  If you have never made bagels before you might want to give them a try. Making bagels sounds much more difficult than it really is. In fact if you follow the instructions in my Pictorial you will be eating bagels before you know it. Just be forewarned that they are addictive.
  

  
  I try to keep some on hand in the freezer but they never last long.
  
  

  
  Dough has risen and is ready to shape

  
  

  
  Tip the dough on to a floured board
  
  

  
  Cut the dough into three pieces . Don't worry if they are not exactly the same size, close is good enough
  
  

  
  Working with one piece at a time to shape it into a log.
  
  

  
  Cut each log into 6 to 12 pieces. This will depend on whether you want small , medium or large size bagels. If you want mini bagels for appetizers than cut each log into 16 pieces

  
  

  
  Work with one piece at a time and shape into a ball.
  
  

  
  Pinch dough as you shape it into a ball. You want to develop a "Cloak of Gluten", like a skin, so that the dough holds its shape.

  
  

  
  This is what the ball should look like. Now it is ready to shape
  
  

  
  Poke a hole in the center with your finger.
  
  

  
  Now put your thumb through the hole and stretch, turning the dough.

  
  

  
  The hole should be big enough to put your thumb and finger through. Turn/rotate the dough stretching as you turn.

  
  

  
  Notice that the dough, even after shaped still has a tight cloak

  
  

  
  Place each bagel as it is shaped on a floured board. Let rise for 20 minutes. While the bagels are rising, bring a large pot of water to boil and add a tablespoon of sugar. Reduce heat to a low simmer. Drop 3 or 4 bagels into the water and cook for 20 to 30 seconds per side. Remove and drain on paper towels or a tea towel. Place on a cookie sheet covered with foil or parchment, sprinkled with cornmeal.

  
  

  
  Brush with egg wash and sprinkle with favourite topping; plain, poppy seeds, sesame seeds, sea salt, onions, cheese, etc..

  
  

  
  Ready for the oven
  
  

  
  I bake one tray at a time. While one tray is in the oven, boil the next batch.

  
  

  
  Fried onions and cheddar cheese

  
  

  
  Plain and with fried onions and cheese
  
  

  
  
  Full size bagels and a few mini bagels . Perfect to serve as an appetizer topped with cream cheese and smoked salmon

  
  

  
  
  Poppy seeds
  
  

  
  Bagels
  ======
  Source: Hors d'oeuvres Cook Book.
  
  I have typed it exactly as the recipe is printed in the book. If you have a bread machine or Kitchenaide by all means use it to do most of the kneading. I always like to finish the kneading by hand. You can also make these into normal size bagels. I have used this recipe for over 20 years. I have tried other recipes but this is my favourite one.
  
  2 cups warm water
  2 packages active dry yeast
  3 tablespoons sugar
  1 tablespoon salt
  about 5 3/4 cups all-purpose flour, unsifted
  3 quarts water with 1 tablespoon of sugar
  cornmeal
  1 egg yolk beaten with 1 tablespoon water
  about 2 tablespoons poppy or sesame seeds.
  
  Stir together water and yeast in large bowl of electric mixer; let stand 5 minutes to soften yeast. Stir in the sugar and salt. Gradually mix in 4 cups of the flour and beat at medium speed for 5 minutes. With a spoon, stir in about 1 1/4 cups more flour to make a stiff dough. Turn out on a floured board and knead until smooth, elastic, and no longer sticky, (about 15 minutes); add more flour as needed to prevent sticking - dough should be firmer than for most other yeast breads. Place in a greased bowl, cover, and let rise in a warm place until almost doubled ( about 40 minutes to 1 hour).
  
  Punch dough down and divide into thirds. Set 2/3 of dough aside on a floured board; cover with clear plastic. Form remaining 1/3 dough in a log and cut into 16 equal pieces.
  
  To shape, knead each piece into small ball and poke thumbs through centre. With one thumb in hole (hole should be at least 1/2 inch) work fingers around perimeter, shaping ball into a small donut- like shape about 1 1/2 inches in diameter. Place bagels on a floured board or tray and let stand 20 minutes.
  
  Bring water-sugar mixture to a boil in a 4 to 5 quart pan; adjust heat to keep it boiling gently. Lightly grease a baking sheet and sprinkle with cornmeal. Lift bagels carefully and drop into water (about 6 at a time) boil gently for 1 minute turning only once (30 seconds each side). Lift out with slotted spoon and drain very briefly on paper towels, and place on baking sheet. Brush with 1/3 of the egg yolk glaze, sprinkle with seeds and bake in a 400° oven for 20 minutes or
  until richly browned. cool on racks.
  
  Repeat with remaining 2/3 dough (you may need to punch it down before shaping,) working with 1/3 at a time. Makes 48 cocktail size bagels, or 12 to 18 larger bagels.
  
  
  Note:
  
  Here is what I did to make Onion Cheese Bagels:
  
  I sauted some onions in butter just until tender. Not brown. After the dough had risen, I divided it into three parts. I took one of the parts, flattened it out and topped with some of the onions and some grated three year old white cheddar. Then I formed a log and divided it into 6 parts. Then I just proceeded to make 6 bagels and let them rise for about 20 minutes. After they were boiled I brushed them with the oil that the onions were cooked in and then topped them with some of the onions. The onions turned a little more brown then I would have liked so next time I will wait until half way through baking before adding the onions. I sprinkled some grated cheddar on top about 5 minutes before they were finished baking.

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