Foodie

Sunday, July 17, 2005

Bagels

Bagels are very popular here and the history of bagels is very interesting http://www.schnucks.com/pressreleases/19970528-BagelHistory.html


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Ingredients:

1 cup water
1 1/2 tbsp sugar
1 tsp salt
3 cups bread flour
2 1/4 tsp instant yeast

Toppings:

Sesame seeds, poppy sees, cracked wheat, wheat flakes or dehydrated onions.


Method:


Put all the above ingredients in the bread machine and choose program that will knead and proof.

When proofing is done, place on a lightly floured surface. Divide into pieces (8). Roll each in a smooth ball, making a hole in the center of each with your thumb. Gently pull to make a one inch hole.

Place on a greased baking sheet. Cover and let rise in a warm place for 1 hour or until double in size.

In a 3-quart saucepan, bring to a boil 2 quarts waters and 2 tbsps sugar. Place a few bagels at a time in boiling water. Simmer 3 minutes turning once. Remove with slotted spoon and put back on greased baking sheet.

Brush with egg and sprinkle with choice of toppings.

Bake at 400 f/205 c for 20 - 25 minutes or until done, cool on a wire rack.

Serves

10 comments:

Edith said...

Lily, If I don't have a bread machine, can I still do this? edith

Unknown said...

edith

sure you can make them by hand and knead until when you test a small piece, it should stretch like a balloon without tearing.

Anonymous said...

we head for our local Bagel shop, but montreal's 24/7 is the best.
www.stviateurbagel.com

Anonymous said...

aunty lily,
are you using measuring cup? can i just use my tupperware measuring cup? thanks!

Unknown said...

delia

my apologies for the late reply. i just found your comment while trying to look for another.

yes, i am sure your tupperware measuring cup is american made.

michael edelman said...

Beautiful bagels! By the way, there's a better history here:

http://en.wikipedia.org/wiki/Bagel

Unknown said...

michael

thanks for the better history and i hope other reader will enjoy this link as much as i did.

Anonymous said...

Hi Lily
Your bagels look beautiful. I let my dough rise on individual pieces of paper so it's easier to transfer to the pot of water. The moment dough is in simmering water, it deflates & will not even rise during baking. My flat bagels still taste great but I really like them to be puffy. Is it because they were poached for only 1 min? I see your recipe calls for 3 mins of poaching.

Unknown said...

anonymous

what a good idea to use a piece of paper in fact i use an overturned baking sheet.

the bagels will deflate when it touches the hot water. make sure the water is simmering. according to the recipe it should be 3 minutes of poaching time but i don't time mine but just eyeball them

the bagels should have a spring back in the oven - i think the oven should be hot - 400f

Unknown said...

Hello Lily,
The bagel taste great. Next time will bake with toppings.

anonymous

yes, please try with toppings, they taste so much better

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