Bagels
By DrChef
Made from white, whole wheat, or rye flour and finished with a variety of toppings.
- 10
Ingredients
- FOR POACHING:
- 3 C white flour
- 2 t salt
- 1/4 oz envelope easy-blend dried yeast
- 1 t malt extract
- scant 1 C lukewarm water
- 2 1/2 quarts water
- 1 T malt extract
- FOR THE TOPPING:
- 1 egg white
- 2 t cold water
- 2 T poppy, sesame, or caraway seeds or minced onion
Preparation
Step 1
1. Grease 2 baking sheets. Sift flour and salt together into large bowl. Stir in dried yeast. Make a well in center. Combine malt extract and water, add to center of flour and mix into a dough. Knead on floured surface until elastic.
2. Place in lightly oiled bowl, cover with lightly oiled plastic wrap and let rise, in warm place, for about 1 hour or until doubled in bulk.
3. Turn out onto lightly floured surface and punch down. Knead for 1 minute, then divide into 10 equal pieces. Shape into balls, cover with wrap and let rest 5 minutes.
4. Gently flatten each ball and make a hole through center with your thumb. Enlarge hole slightly by turning your thumb around. Place on floured tray; re-cover and let sit in warm place for 10-20 minutes or until they begin to rise.
5. Meanwhile, preheat oven to 425 F. Place water and malt extract for poaching in large saucepan, bring to a boil, then reduce to a simmer. Place bagels in water 2-3 at a time and poach for 1 minute. They will sink and then rise again when first added to pan. Using a large draining spoon, turn over and cook for 30 seconds. Remove and drain on a dish towel. Repeat with remaining bagels.
6. Place 5 bagels on each baking sheet, spacing well apart. Beat egg white with water for topping, brush mixture on top of each bagel and sprinkle with topping of choice. Bake for 20-25 minutes or until golden brown. Transfer to wire rack to cool.