Last modified on 30 October 2014, at 14:54

Cookbook:Bagel

Bagel
Bagel with cream cheese.jpg
Category Bread recipes
Servings 12
Time 100 minutes
Difficulty Easy

Cookbook | Ingredients | Recipes

IngredientsEdit

 
[note 1]
Volumetric
[note 2]
Grams
[note 3]
Baker's %
 
all-purpose flour 4 ¼ cups 530 100%
active dry yeast 1 T + ½ tsp 14 2.64%
warm water 45 °C (113 °F) 1 ½ cups 351.53 66.33%
white sugar 3 T 40 7.55%
salt 1 T + ¼ tsp 20 3.77%
white sugar 1 T 10 1.89%
Formula 965.53 182.17%

ProcedureEdit

  1. In large bowl, combine 1-1/2 cups flour and yeast. Mix water, 3 tablespoons sugar and salt together, and add to the dry ingredients. Beat with a mixer for half a minute at a low speed, scraping the sides of the bowl clean. Beat at a higher speed for 3 minutes. Then, by hand, mix in enough flour to make a moderately stiff dough.
  2. Turn out onto a lightly floured surface and knead until smooth and elastic (8-10 minutes). Cover, let rest for 15 minutes.
  3. Cut into 12 portions, shape into smooth balls. Poke a hole in the center with your finger, and gently enlarge the hole while working the bagel into a uniform shape. Cover, let rise 20 minutes.
  4. Meanwhile, start a gallon of water boiling. Put 1 tablespoon of sugar in it, mix it around a bit. Reduce to simmering.
  5. When the bagels are ready, put 4 or 5 bagels into the water, and cook 7 minutes, turning once. Drain them. Place on a greased baking sheet, and bake at 375 degrees F (190 degrees C) for 30 to 35 minutes. Remove from oven, eat hot or cold.
  6. Broiling option: For a glossier surface, place raised bagels on an ungreased baking sheet prior to boiling them. Broil them five inches from heat for 1 to 1-1/2 minutes on each side. Then put them into the hot water to be boiled as above. Note: do not bake broiled bagels as long as non-broiled ones, 25 minutes should be long enough.

NotesEdit

  1. Original recipe ingredient order preserved.
  2. Volumetric values are approximate, and were adjusted to match procedure text. To conserve column space, tablespoons were abbreviated as "T", and teaspoons as "tsp". Conversions calculated from USDA National Nutrient Database data.
  3. All weights as grams were given in the original recipe text except for water, which was specified as 355 mL at (110 degrees F/45 degrees C). A density adjustment for 45°C was applied.