Bagels (basic dough)Submitted by: SIORANTH
3/4 tsp active dry yeast
4 c bread flour
2-1/2 c warm water
1/4 tsp yeast
3-3/4 c bread flour
2 tsp blackstrap molasses (or 1 T malt syrup)
2 T cornmeal for dusting cookie sheets
Stir the yeast into the flour in a large mixing bowl. Add the water and stir until all ingredients are blended. Cover with plastic wrap and allow to rise for two hours.
Remove the plastic wrap and stir the additional yeast into the sponge. Add 3 cups of the flour and the molasses into the bowl and mix until all of the ingredients form a ball. You need to work in the additional 3/4 cups of flour to stiffen the dough, either while still mixing in the bowl or while kneading. The dough should be stiffer and drier than normal bread dough, but moist enough that all of the ingredients are well blended.
Pour the dough out of the bowl onto a clean surface and knead for 10 minutes.
Immediately after kneading, split the dough into 18 small pieces around 3 ounces each. Roll each piece into a ball and set it aside. When you have all 18 pieces made, cover them with a damp towel and let them rest for 20 minutes.
Shaping the bagel is a snap: punch your thumb through the center of each roll and then rotate the dough, working it so that the bagel is as even in width as possible.
Place the shaped bagels on a sheet pan sprayed with Pam or covered with a Silpat, with an inch or so of space between one another (use two pans). If you have parchment paper, line the sheet pan with parchment and spray it lightly with oil before placing the bagels on the pan. Cover the pan with plastic (you can put it into a small plastic garbage bag) and allow the dough to rise for about 20 minutes.
The suggested method of testing whether the bagels are ready to retard is by dropping one of them into a bowl of cool water: if the bagel floats back up to the surface in under ten seconds it is ready to retard. If not, it needs to rise more. This isn't strictly necessary if you have a good warm kitchen for those 20 minutes. Put the bagels into the fridge overnight.
Preheat the oven to 500. Bring a large pot of water to a boil. Adding one tablespoon of baking soda to the pot to alkalize the water is suggested to replicate traditional bagel shop flavor. You can also add 2 T molasses or malt syrup to the water as well. Take the bagels out of the fridge. Mix together topping ingredients in a small bowl or shaker with large enough holes to accommodate the ingredients (like an old spice bottle).
When the pot is boiling, drop a few of the bagels into the pot one at a time and let them boil for a minute. Use a large, slotted spoon or spatula to gently flip them over and boil them on the other side for another minute.
Before removing them from the pot, sprinkle corn meal onto the sheet pans. Remove them one at a time, set them back onto the sheet pan. Repeat this process until all of the bagels have been boiled.
Once they have, place the sheet pan into the preheated oven and bake for 5 minutes. Reduce the heat to 450 degrees, rotate the pan, and bake for another 5 minutes until the bagels begin to brown. Remove the pan from the oven and let cool for as long as you can without succumbing to temptation.
Original Recipe: http://www.thefreshloaf.com/recipes/bagels
Number of Servings: 18
Recipe submitted by SparkPeople user SIORANTH.