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