Does anyone know how to make Bagels?!
Answers: I'm sure it's not easy, but is there anyone who has made any? I love them but we don't have them in Italy...... thanks!
Yep, and it's super-easy. I make a double batch of these once a week. We eat them for breakfast every morning with cream cheese and bacon or as breakfast sandwiches with egg, cheese, lettuce & bacon :-)
If you don't have a bread machine you can make the dough by hand.
Bread Machine Bagels
1 cup warm water (110 degrees F/45 degrees C)
1 1/2 teaspoons salt
2 tablespoons white sugar
3 cups bread flour
2 1/4 teaspoons active dry yeast
3 quarts boiling water
3 tablespoons white sugar
1 tablespoon cornmeal
1 egg white
1. Place water, salt, sugar, flour and yeast in the bread machine pan in the order recommended by the manufacturer. Select Dough setting.
2. When cycle is complete, let dough rest on a lightly floured surface. Meanwhile, in a large pot bring 3 quarts of water to a boil. Stir in 3 tablespoons of sugar.
3. Cut dough into 8 equal pieces, and roll each piece into a rope, join ends and press to make a circle. Make the hole big, it will shrink. Cover bagels with a clean cloth, and let rest for 10 minutes.
4. Sprinkle an ungreased baking sheet with cornmeal. Carefully transfer bagels to boiling water. Boil for 1 minute, turning half way through. Drain briefly on clean towel. Arrange boiled bagels on baking sheet. Glaze tops with egg white, and sprinkle with your choice of toppings.
5. Bake in a preheated 375 degree F (190 degrees C) oven for 20 to 25 minutes, until well browned.
4 to 4 1/2 cups all-purpose flour
2 packages active dry yeast
1 1/2 cups warm water, about 110°
3 tablespoons sugar
1 tablespoon salt
1 tablespoon sugar
In a mixing bowl, combine 1 1/2 cups of the flour and the yeast. Combine water, the 3 tablespoons sugar, and salt; pour over flour mixture. Beat at low speed of electric mixer for 1/2 minute, scraping bowl a few times. Stir in as much flour as you can mix with a spoon.
Turn out onto a lightly floured board and knead in enough flour to make a moderately stiff dough that is smooth and elastic (about 8 minutes). Cover with a clean towel and let rest 10 minutes.
Cut into 12 equal portions; shape each portion into a smooth ball. Punch a hole in the center of each ball and pull gently to make a 1 1/2 inch hole in the center. Place on a greased baking sheet. Cover and let rise 20 minutes. Broil bagels 5 inches from the heat for 4 minutes, turning once. Tops shouldn't brown. Heat 1 gallon of water with 1 tablespoon of sugar; bring to a boil then reduce heat. Put bagels in water and begin timing when they rise to the top. Cook about 3 to 4 bagels at a time for about 3 minutes, turning once. Drain. Place on greased baking sheet. Bake at 375° for 25 to 30 minutes. Makes about 1 dozen bagels.
Actually it is not hard. Here is a nice history and recipe. Good luck!
There you go http://www.youtube.com/watch?v=kWPbQIyga...
2 teaspoons, instant yeast
3 teaspoons, dark brown sugar
1 ? cups, room temperature water
1 Tablespoon, salt
4 cups, bread flour
2 teaspoons, baking soda
About ? cup cornmeal & flour for dusting
1. Mix the yeast in a large bowl with the brown sugar and the warm water. Stir in the salt and flour, ensuring all the flour is well hydrated. Knead the dough 5-7 minutes, until it is smooth. Cover the bowl and set aside for 2 hours.
2. Lightly dust a cutting board with flour. Turn out the dough onto a floured board. With a dough knife, cut a 4oz portion and mold into a ball. Allow the dough balls to rest 5 minutes. Pierce the ball with your finger and rotate the dough around until the hole is of desired size. Set the bagel on a cornmeal-flour dusted sheet tray and repeat. Cover and refrigerate overnight.
4. Preheat the oven to 450 F. Dust another baking sheet with a mixture of cornmeal and flour.
5. Fill a large, wide pot two-thirds full of water, and bring to a boil with the baking soda. Drop the bagels in batches into the water; they must not touch. Boil on one side for 2 minutes. Turn the bagels and boil on the second side for 1? minutes. They should firm and puff up. Carefully remove from the water and drain for 1 minute on a rack.
6. Place the bagels on the prepared baking sheet. Immediately place the sheet in the oven and bake for 15 minutes. Rotate the sheet tray 90 and cook for another 5 minutes, or until the bagels are tan to medium brown. The finished bagel should reach 185 on an instant read thermometer. Remove from the baking sheets and cool for 30 minutes before attempting to cut.