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Brooklyn Bagels

 
Brooklyn Bagels
168

The best bagels.

Yield

12

servings

Prep

40

min

Cook

20

min

Ready

2

hrs

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sugar-Free
 

Ingredients

1 ½ cups all-purpose flour
or half whole wheat and half all-purpose
½ cup gluten flour
or all-purpose flour
*
1 ½ teaspoons salt
¼ cup water
warm
2 ¼ teaspoons yeast, active dry
1 package
1 cup water
hot
1 tablespoon barley malt syrup
or brown sugar
*
½ cup all-purpose flour
2 quarts water
*
3 tablespoons barley malt syrup
or brown sugar
*

Directions

In a large bowl, mix together the first three ingredients.

Then soften the yeast in a small bowl with ¼ cup water.

Dissolve malt extract in 1 cup hot water.

Let malt mixture cool down to warm.

Make a well in the center of the flour mixture.

Pour into the well, in this order: Softened yeast mixture, malt water.

Stir together until smooth.

Beat this dough vigorously to develop the gluten.

To make a very stiff dough, gradually add the flour.

Turn out on a floured surface and knead for a full 10 minutes.

Divide dough into 12 equal pieces.

Shape each piece into a ball.

Cover balls of dough with a cloth and work with one at a time.

Place the ball on a very lightly floured surface.

Flatten slightly.

Poke the center of the ball with a forefinger, going all the way through.

Now use the fingers of both hands to gently open up the ring.

Try to keep the doughnut-shaped roll you are forming symmetrical.

The hole should be about one-third of the bagel's diameter.

Place shaped rings on a non-stick baking sheet.

Cover and let rise for 15 to 20 minutes.

They should not quite double in size.

Meanwhile, ready the boiling liquid. In a large pot, heat the water.

Stir the malt barley into water.

Heat to boiling.

Reduce heat and keep regulated to a healthy simmer.

Preheat oven to 475 degrees F. One at a time, slip risen bagels into simmering water.

Bagels should float. If they sink, do not worry.

They will soon rise to the surface. After about 30 seconds, turn them over.

They should remain in the water about 1 minute in all.

You may simmer several at a time, but do not crowd them in the pot.

Remove with a skimmer and place one inch apart on a non-stick baking sheet.

Brush bagels with a mixture of 1 egg and 1 tablespoon water.

If desired, sprinkle with coarse salt or poppy seeds.

Bake at 475 degrees F. for 10 to 12 minutes, or until well-browned.

Cool slightly on wire racks.

Serve warm.

 

* not incl. in nutrient facts

Reviews

+1

over 5 years

These bagels turned out the best among all the bagels I haver ever made.

I actually used 1 cup whole wheat flour, 3/4 cup all-purpose flour and 1/4 cup barley flour, also added some chopped onions, and the bagels still came out beautiful.

They had the nice height, didn't deflate after I boiled them. Fluffy and chewy texture just like the bagels we bought in a good bagel shop.

The aroma during the baking was just divine, making my mouth watering... Well worth the effort, they tasted absolutely delicious.

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Nutrition Facts

Serving Size 47g (1.7 oz)
Amount per Serving
Calories 773% of calories from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 297mg 12%
Total Carbohydrate 5g 5%
Dietary Fiber 1g 3%
Sugars g
Protein 5g
Vitamin A 0% Vitamin C 0%
Calcium 0% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

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