I've been making bagels since I was a teenager. My Mom put me to the task when I lived at home and over the years I've developed quite a knack for the process.
Oddly enough, Joe calls the bagels I make "Samet Savories" --- and even though I'm an Adams, I let it slide. He obviously wants in on the credit, and I can totally understand why; his little Gentile makes a pretty fantastic bagel.
And, to be fair, Samet Savory does sound far better than Adams Savory. Don't you think?
SAMET SAVORY BAGELS
(from King Arthur Flour's Bakers Companion)
What you'll need for the dough:
1 tablespoon instant yeast
4 cups unbleached all purpose flour
2 teaspoons salt
1 tablespoon brown sugar
1 1/2 cups lukewarm water
everything bagel topping (optional)
What you'll need for the water bath:
2 quarts water
2 tablespoons brown sugar
1/2 teaspoon salt
1. Combine all the dough ingredients in a mixing bowl and knead by machine (I use a Kitchen Aid stand mixer) on low speed for 10 minutes [alternatively you could knead vigorously by hand for 10-15 minutes] . The dough will be ready when it "thwaps" on the side of the bowl and holds its shape without spreading at all when you stop the mixer. Place dough in a lightly greased bowl and set it aside to rise until noticeably puffy, though not necessarily doubled in bulk, 1 to 1.5 hours.
2. Transfer the dough to a work surface and divide it into eight pieces. Working with one piece at a time, roll it into a smooth, round ball. Using your index finger poke a hole through the center of each ball, then twirl the dough on your finger to stretch the hole until it's about 2 inches in diameter. Cover the shaped dough with plastic wrap and let them rest for about 30 minutes. They will puff very slightly.
3. While the shaped dough is resting, prepare the water bath by heating the water, sugar and salt to a very gentle boil in a large pot. Preheat the oven to 425.
4. Transfer the bagels, four at a time, if possible, to the simmering water. Boil the bagels for 2 minutes, gently flip them over, and boil 1 minute more. Using a fork (or skimmer) remove the bagels from water and place them on a parchment lined baking sheet. Repeat with the remaining bagels. Then bake for 20-25 minutes until brown.
5. If you want to add seeds, onion, etc do so after boiling while the dough is a bit sticky.
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5 comments:
i can't decide if i'm more impressed with your cooking or your knitting! bagels!!! those look so professional but i'm sure they're even better than any i could buy.
Holli, you're hilarious! And yes you do make a pretty fantastic bagel.
We love bagels over here. I might have to give this a try one day! Impressed as usual :)
PS: I just dug up my old holiday cards from years past and enjoyed your smiling faces 3 years in a row. They (among others) are now key ringed together on the coffee table and I flip through them daily.
Oh my, I am going to have to try this recipe. The west has no idea what a good bagel is! I have tried some REALLY TERRIBLE BAGELS!! These look amazing though and I can't wait to see if I can make them. YAY!
New question! What kind of pot and how much water?
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