Anybody can get me the recipe to make bagles?!


Question:

Anybody can get me the recipe to make bagles?

I love them and there's no place to buy them in the city I live. Thanks!


Answers:

No bagels in your town?!?! The horror!

Excuse any typos, I was typing this in from a book so I wasn't looking at the screen much. This recipe is from Nigella Lawson's How To Be A Domestic Goddess: Baking and the art of comfort cooking.

6 2/3 - 7 cups white bread flour, plus more for kneading
1Tbsp salt
1 package (1/4 oz) rapid-rise yeast or 1 Tbsp fresh yeast
2 Tbsp sugar
1 Tbsp vegetable oil, plus more for greasing
2 1/4 cups warm water, plus more as needed
2 Tbsp malt or sugar, for poaching the bagels
2-3 baking sheets, oiled or greased

Combine the flou, salt, and yeast together in a large bowl. Add the sugar and oil to teh water. Make a well in the dry ingredients and add the liquid, mixing to a dough with a spatula or wooden spoon.
Knead teh dough either by hand or with a dough hook, trying to add more flour if you can. Often with doughs you want them as wet as you can manage; here, dry is good.
The dough will be very stiff and hard work, I know, but knead until you've got a really smooth, elastic dough; even with the dough hook and an electric mixer, this takes about 10 minutes.
Form the dough into a ball, and put it into an oiled bowl, turning once to coat all around, then cover the bowl with plastic wrap and leave it to rise for about 1 hour. It should be well risen, and, when you poke it with your finger, the impression should remain, Now puncht eh dough down, really punch, and then give a good knead and divide the dough into 3 pieces. Using your hands, roll each piece intoa rope, then cut each rope into 5 pieces. Roll each piece between the palms of your hands intoa ball, and then roll into another rope, curling it around to form a ring. Seal the ends by overlapping them a little and pinching them together. At about this time put on a large pan of water to boil. When it boils, add the malt or sugar.
Set the bafels on the baking skeets, cover with tea towels and leave for about 20 minutes, by which time they should be puffy. Now preheat the oven to 500 or your maximum oven temperature.
When the malted water's boiling and your bafels are good and puffy, start poaching them. Drop a couple bagels at a time into the boiling water and boil for 1 minute, turning them once. I use a couple large spatulas for this.
As you poach them, put them onto the oiled baking sheets, well spaced, then bake for 10-15 minutes or until they're shiny and golden brown.
Makes 15




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