Brooklyn Bagels Recipe

• 1 1/2 c. all-purpose flour unbleached(see note)
• 1/2 c. vital wheat gluten
• 1 1/2 tsp salt
• 1/4 c. hot water
• 1 pkt active dry yeast (or possibly 1 scant Tablespoons)
• 1 c. warm water
• 1 tsp barley malt extract (liquid)
• 1/2 c. all-purpose flour (1/2 to 1)(see note) unbleached
• 2 quart water
• 3 tsp barley malt extract

1. In a large bowl, mix together the first three ingredients.
2. Then soften the yeast in a small bowl with 1/4c water.
3. Dissolve malt extract in 1 c. warm water.
4. Let malt mix cold down to hot.
5. Make a well in the center of the flour mix.
6. Pour into the well, in this order: Softened yeast mix, malt water.
7. Stir together till smooth.
8. Beat this dough vigorously to develop the gluten.
9. To make a very stiff dough, gradually add in the flour.
10. Turn out on a floured surface and knead for a full 10 min.
11. Divide dough into 12 equal pcs.
12. Shape each piece into a ball.
13. Cover balls of dough with a cloth and work with one at a time.
14. Place the ball on a very lightly floured surface.
15. Flatten slightly.
16. Poke the center of the ball with a forefinger, going all the way through.
17. Now use the fingers of both hands to gently open up the ring.
18. Try to keep the doughnut-shaped roll you are forming symmetrical.
19. The hole should be about one-third of the bagel's diameter.
20. Place shaped rings on a non-stick baking sheet.
21. Cover and let rise for 15 to 20 min.
22. They shouldn't quite double in size.
23. Meanwhile, ready the boiling liquid.
24. In a large pot, heat the water.
25. Stir the malt barley into water.
26. Heat to boiling.
27. Reduce heat and keep regulated to a healthy simmer.
28. Preheat oven to 475 degrees F. One at a time, slip risen bagels into simmering water.
29. Bagels should float.
30. If they sink, don't worry.
31. They will soon rise to the surface.
32. After about 30 seconds, turn them over.
33. They should remain in the water about 1 minute in all.
34. You may simmer several at a time, but don't crowd them in the pot.
35. Remove with a skimmer and place one inch apart on a non-stick baking sheet.
36. Brush bagels with a mix of 1 egg and 1 Tablespoons water.
37. If you like, sprinkle with coarse salt or possibly poppy seeds.
38. Bake at 475 degrees F. for 10 to 12 min, or possibly till well-browned.
39. Cold slightly on wire racks.
40. Serve hot.
41. Note: In place of unbleached white flour, equal parts of stone-grnd rye flour, stone-grnd whole-wheat flour, and unbleached all-purpose flour may be used.
42. Here's a bagel recipe I like.
43. You can make it either with white flour or possibly with a mix of 1/3 white flour, 1/3 whole wheat flour, and 1/3 rye flour.
44. Barley malt extract is very important for the flavor of the bagels.
45. Places which sell supplies for home brewers sell barley malt extract by the lb.. Bring your own container.
46. I use an empty juice bottle.
47. Nadia

flour, vital wheat gluten, salt, hot water, active dry yeast, water, barley malt, allpurpose flour, water, barley malt

Taken from cookeatshare.com/recipes/brooklyn-bagels-93524 (may not work)