SMALL BREADS - BAGELS

The dough is kneaded, left to rise, and formed into bagels ... it is then boiled before baking.  Boiling in a sugared water add a sheen to the bagel and also to kill the yeast on the exterior of the bagels. 

Makes 1 dozen large bagels

2 cups warm water

½ package (1 ½ teaspoons) active dry yeast

2 tablespoons malt syrup or sugar

1 tablespoon vegetable oil

6 to 8 cups bread flour

1 tablespoon salt

Flour, for dusting work top

Oil, for greasing owl and baking sheets

1 tablespoon malt syrup or sugar, to add to water when boiling

In a large bowl sprinkle the yeast over the warm water to soften; stir to dissolve.  Add the 2 tablespoons malt syrup, oil, 6 cups flour, and salt.  Mix thoroughly until the dough forms up and comes away from the sides of the bowl.

Turn out the dough onto a floured work surface and knead, adding small amounts of flour as necessary.  Bagel dough should be stiff.  Work in as much extra flour as you can comfortably knead.  When using bread flour the dough will soften slightly as the gluten develops.  Knead until smooth and elastic, about 12 to 15 minutes.

RISING

Roll the dough into a ball, place it in a large oiled bowl, and turn to coat.  Cover and let fully rise until an impression made with your finger remains and does not sink into the dough, about 1 hour.  Punch down, cut into thirds, and roll each piece between your palms into a rope. 

SHAPING

Cut each rope into 4 equal pieces and shape into balls.  Roll the first ball into a rope 2 inches more than the width of your hand.  Flip the rope around your fingers to form a ring, with the ends overlapping about ½ inch.  Seal the ends by rolling with your palms on a worktop.  If the dough slides and resists rolling, dab on a drop of water with your fingers.

Evenly space the bagels on 2 nonstick baking pans or very lightly oiled baking sheets.  I apply a thin film with my fingers.  Cover and let stand until puffy, about 20 minutes. 

BOILING

Bagels are boiled before they are baked.  While they are proofing, fill a 4-quart saucepan two-thirds full with cold water; add the 1 tablespoon malt syrup and bring to a boil.  Have ready pans or dishes containing poppy seeds, sesame seeds, coarse salt, or other toppings.

When ready to cook the bagels, drop two or three at a time into the boiling water and wait until they rise to the top.  Cook for a total of 1 minute, turning once.  If they have been proofed too long, they will float instead of sinking but you can continue without too much difference.

Carefully lift out each bagel with a slotted spoon or skimmer.  Drain momentarily, and then turn them over into the dish of prepared seeds.  You may prefer to leave some plain.  Evenly space the bagels on 2 baking sheets, topping side up.

BAKING

Preheat the oven to 500F.  5 to 10 minutes before baking, place roasting pan on the floor of the oven so it gets hot.  Bring 1 cup of water to boil.  Place the bagels in the oven and pour the boiling water into the roasting pan to make steam.  Bake the bagels until well browned for 15 to 20 minutes.  Turn them over when the tops begin to brown.  Continue baking until done. 

TOPPINGS – poppy seeds, sesame seeds, coarse salt, poppy seeds and coarse salt combined, minced onion flakes, or granulated garlic.

Everything bagels – Use all of the above toppings, mixed together.

Cinnamon Raisin Bagels – After the dough has risen, knead in 1 teaspoon ground cinnamon mixed with 1 teaspoon sugar and ½ cup raisins.  Knead until the cinnamon gives a marbleized appearance. 

From Secrets of A Jewish Baker by George Greenstein.