Monday, January 17, 2011

Bagels for Dinner (and Breakfast and Lunch)

This is a follow-up to our Bagels for Dinner post.  I woke up and just NEEDED to make the bagels using more of the CD Kitchen technique that we linked to last night.  I modified the recipe a bunch, so I'll post my version for you to try.  Since we already posted about 100 pictures of what each step looks like, I'll save you the details of the process, but you've got to admit, these are some beautiful bagels. 

In comparison to our original bagels, they were larger (the recipe made 8, not 10), sweeter (molasses was both in the dough and in the poaching water), and rose more (due to the added sugar - yeast really has a sweet tooth).  

Bread Alone's bagel vs. our CD Kitchen adaptation
I prefer this recipe to the first, but can definitely appreciate what we learned making the first batch and am glad that we used Bread Alone as our guide.  While molasses made a pretty solid substitute for  malted barley syrup (or "balt" when Sar and I are saying it quickly without realizing...), I still think the malted flavor would make the bagels feel more authentic.  After all this work, I can definitely appreciate the effort that goes into making bagels at H&H and other New York delis.  They're probably not doing it all by hand, like us, but it's still quite a process.

Makes 8 small-to-average sized bagels
Recipe adapted from CD Kitchen

1 1/2 cup warm water
1 tablespoon dry active yeast
1 tablespoon sugar (we only have Sugar in the Raw left and it worked wonderfully)
1 tablespoon vegetable oil
1 tablespoon molasses (unsulfered)
2 teaspoons salt
1 cup whole wheat flour
2-3 cups unbleached all-purpose flour
4 tablespoons vital wheat gluten

Poaching Liquid
3 quarts water
2 tablespoons molasses
1/2 teaspoon salt

Toppings (optional, but highly suggested)
Egg-white (to use as glue for toppings)
Toasted sesame seeds
Dried minced onion
Poppy seeds
Wheat germ
Flax seeds

1) Combine yeast, sugar, and water.  Allow to sit for 5-7 minutes until frothy.
2) Add whole wheat flour and combine.  Add 2 cups of the white flour, mix thoroughly, and turn onto a well floured surface.
3) Knead in the remaining flour as needed (dough should be smooth and elastic as you knead - not dry at all), and knead for 12-15 minutes.
4) Allow dough to rest for 15 minutes covered by a clean towel or plastic wrap.
5) Divide dough into 8 or 10 portions, roll each portion into a ball, poke a hole in the middle of the ball, and twirl it around your finger to stretch out the hole.  Note: I've found that making them into rings this way is far more successful, fun, and less tedious than rolling the dough into ropes and trying to stick the ends together to make a ring.
7) Pre-heat the oven to 425 degrees F.
6) Allow shaped rings to rest on parchment paper for 15-20 minutes until they've puffed up a bit.  In the meantime, combine the ingredients for the poaching liquid and get it boiling.  Reduce down to a simmer before poaching the dough.
7) Once the dough rings are puffy, drop them into the simmering liquid and poach for 30 seconds on each side.  Drain poached bagels on drying racks lined with paper towel.
8) Use a pastry brush to paint the egg-white over each bagel and top it with whichever toppings you've chosen.  Or just pop them into the oven plain.  This is something we'd never do, but we don't judge.
9) Bake the bagels on the center rack for 20 minutes, turning the sheet around in the oven at 10 minutes to ensure that they cook evenly.  We had to cook ours in two batches, but you may be able to fit them all into a large oven.
10) Allow to cool briefly and enjoy with eggs and cheese, cream cheese, butter, or just as-is, which is pretty awesome, too.

Next up for New York themed goodies is the bialy - or "broigel", if you're Emily A. Gafney.

Now go carbo-load, because you know we have been.


1 comment:

  1. They look fantastic. When you post about Broigels you might just hear me sing 'my broigels almost finished...'