|
|
Post by mcgee on Sept 21, 2016 13:51:20 GMT -5
DH loves bagels but oddly, where we recently moved to, there are NO bagel places. There is a Panera but their bagels aren't really bagels IMHO. Anyone have tried and true authentic bagel recipe I could try at home? If my memory serves me correct, I think KarenW might make her own bagels??
|
|
|
|
Post by erin elizabeth on Sept 21, 2016 16:29:29 GMT -5
One of these days, I am going to attempt bagels, too. They just get worse and worse here. Einstein Bros. was my go-to, but the last time they were so huge and without taste. Blech. My dad says the secret is to look for a Montreal bagel recipe as that was what the owner of the Jewish deli in our hometown told him they used to use before they went to commercial production. Me, I just keep bookmarking things that seem like they might help me later. Here are the links. If you try anything, report back! King Arthur on bagelsWashington Post on bagels |
|
|
|
Post by karenw on Sept 21, 2016 20:04:17 GMT -5
|
|
|
|
Post by mcgee on Nov 10, 2016 18:55:59 GMT -5
Hey Karen, I'm finally seriously thinking about making the King Arthur Water Bagels and am getting ready to purchase the non-diastatic malt powder on their site. Do you just use the all-purpose flour for these? I noticed a couple of the reviews suggested using a high-gluten flour instead so wanted to check with you. Thanks.
|
|
|
|
Post by karenw on Nov 10, 2016 19:18:06 GMT -5
Mcgee,
I do use the high gluten flour. I usually substitute some of the AP flour for whole wheat and the rest with high gluten. You could certainly make them with AP flour or bread flour and they would turn out very good, maybe just slightly less "chewy" however. You could also use the AP flour and add some vital gluten, maybe 1-2 T. per cup of flour. Don't let not having high gluten flour stop you from making them. They really are a special yummy treat and once you make them a few times, you will see that it really is not that hard.
Karen
|
|
|
|
Post by mcgee on Nov 10, 2016 19:33:28 GMT -5
Thanks for the quick response. I'll buy some high-gluten flour then.
|
|
lakemartingal
<50 posts
Wallycat, it's nice to see you!
I have made 2 posts
Right now I'm Offline
I joined September 2016
My gender is Female
|
Post by lakemartingal on Nov 19, 2016 16:55:44 GMT -5
I have a bagel recipe that I got from Cooking Light years ago! Let me see if I can find it on the computer. I like it because the bagels are not huge, and they are very tasty. I usually weigh out the dough to make sure they're close to equal size. Last time I made them, they needed a little more than 17 minutes.
Bagels
1 (12-ounce) can brown beer (such as Newcastle Brown Ale), divided
1 cup water
1 package dry yeast (about 2 1/4 teaspoons)
1 large egg white, lightly beaten
4 1/2 cups bread flour, divided (about 21 1/2 ounces)
1 1/2 tsp salt
Cooking spray
4 cups water
1 tsp brown sugar
1 tsp water
1 large egg yolk
1 tsp sesame seeds
1. Heat 1/2 cup beer and 1 cup water over low heat in a small, heavy saucepan to between 100° and 110°. Combine beer mixture and yeast in a large bowl, stirring until yeast dissolves. Let stand 5 minutes. Stir in egg white.
2. Lightly spoon flour into dry measuring cups; level with a knife. Add 4 1/4 cups flour and salt to beer mixture; stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky). (I use a bread machine and weigh the flour)
3. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour and 15 minutes or until doubled in size. (Gently press two fingers into dough. If an indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 5 minutes.
4. Turn dough out onto a lightly floured surface. Divide dough into 10 equal portions. (3.5 oz per bagel) Working with one portion at a time (cover remaining dough to prevent drying), shape each portion into a ball. Make a hole in the center of each ball using your index finger. Using fingers of both hands, gently pull dough away from center to make a 1 1/2-inch hole. Place bagels on a baking sheet coated with cooking spray.
5. Lightly coat bagels with cooking spray; cover with plastic wrap. Let rise 10 minutes (bagels will rise only slightly).
6. Preheat oven to 400°.
7. Combine remaining beer, 4 cups water, and sugar in a Dutch oven. Bring to a boil; reduce heat, and simmer. Gently lower 1 bagel into simmering beer mixture. Cook 30 seconds. Turn bagel with a slotted spoon; cook an additional 30 seconds. Transfer bagel to a wire rack lightly coated with cooking spray. Repeat procedure with remaining bagels.
8. Place bagels on a baking sheet sprayed with cooking spray. Combine 1 teaspoon water and egg yolk in a small bowl; stir with a fork until blended. Brush bagels with yolk mixture; sprinkle with sesame seeds or topping of choice.
9. Bake at 400° for 17 - 19 minutes or until golden. Transfer to a wire rack to cool.
Servings: 10
Nutrition Facts
Nutrition (per serving): 240 calories, 14 calories from fat, 1.7g total fat, 20.5mg cholesterol, 357.9mg sodium, 89.2mg potassium, 45.9g carbohydrates, 1.7g fiber, <1g sugar, 8.4g protein, 6.4 points.
Source
Source: Cooking Light, OCTOBER 2005
|
|
|
|
Post by beth on Nov 19, 2016 18:10:08 GMT -5
I will be interested to hear how yours turn out. I've made them a couple of times, but was disappointed. The main problem I've had is transferring the risen bagels into the boiling water and then taking them out -- somewhere in that process, they deflated significantly and just didn't recover. I haven't tried again for years -- too busy with the boys and just bought what I could. Any tips, Karen?
Panera sells round breakfast breads, but not really bagels (my youngest really likes the cinnamon crunch regardless). The Einstein shop here forced a local shop out of business and then was terribly managed and closed after only a year or two. I started craving bagels recently, so I may need to try again. I have made pretzel buns in the meantime and they turned out better.
|
|
|
|
Post by karenw on Nov 19, 2016 19:17:34 GMT -5
I will be interested to hear how yours turn out. I've made them a couple of times, but was disappointed. The main problem I've had is transferring the risen bagels into the boiling water and then taking them out -- somewhere in that process, they deflated significantly and just didn't recover. I haven't tried again for years -- too busy with the boys and just bought what I could. Any tips, Karen? Panera sells round breakfast breads, but not really bagels (my youngest really likes the cinnamon crunch regardless). The Einstein shop here forced a local shop out of business and then was terribly managed and closed after only a year or two. I started craving bagels recently, so I may need to try again. I have made pretzel buns in the meantime and they turned out better. Beth, my advice/thoughts on your transferring problem.....first if your dough is too wet, just the process of getting them off the sheet pan and into the boiling water may deflate them too much. Bagel dough should be quite firm, dry, and elastic. Second, when you put the shaped bagels on the sheet pan, make sure you dust the pan well with cornmeal. Besides giving the bottom of the bagel a bit of nice crunch when they bake, it helps when getting them off the pan. I also sometimes, dust a bit of flour, cornmeal, or semolina on my fingers as I am picking them up and transferring them to the boiling water. These things have all helped me with not ending up with flat discs. There will be some deflation in the boiling and transferring process, but if you do everything carefully, they should recover in the oven and turn out round and chewy. This has always worked for me. Give it another go!! Karen |
|
|
|
Post by beth on Nov 19, 2016 21:53:30 GMT -5
Thanks, Karen. I am not sure what I did differently with the pretzel rolls, but they worked well. I was being super careful and may have used some cornmeal or rice flour -- like we do with pizza doughs. I will try again. Not likely before Thanksgiving, but I will try again.
|
|
|
|
Post by erin elizabeth on Nov 20, 2016 9:06:18 GMT -5
I'd suggest a large splatter screen (that you put on top of a pan when frying) to put the formed dough on. You can lower the screen into the water without touching the formed dough--reduces deflation.
|
|
|
|
Post by mcgee on Nov 27, 2016 14:10:22 GMT -5
I finally got around to making the KA Water Bagels this morning and we LOVED them. I was so surprised how nicely they came out for my first time. I ended up using KA Bread Flour and Carnation Malted Milk Powder and made my own topping with minced onion, sesame seeds and penzey's roasted garlic powder. I still want to try them with the high gluten flour but the bread flour worked great. I didn't have any problems transferring them from the water bath to the cookie sheet that I covered wth plain parchment - I didn't grease, flour, etc. - just used it as is and bagels lifted right off. Thanks for all the tips and encouragement.
|
|
|
|
Post by karenw on Nov 27, 2016 19:15:09 GMT -5
Yay!!! Congratulations McGee!! Enjoy your bagels. It is so gratifying as well as delicious when everything goes the way you want it too. And I always find baking breads of any kind sorta of magical.....guess I am a bit nerdy in this department!!  Karen |
|
|
|
Post by mcgee on Dec 12, 2016 14:51:11 GMT -5
Well, I made bagels again yesterday and they were just as delicious this time around. I was worried that the first time I might have had a little "beginner's luck" on my side so I was thrilled that these came out so wonderful again. DH even watched me make them so he can start making them as well - that's how much he LOVES them. He does not cook/bake at all and if I go out of town he'll order out so this is a huge deal. I used the KA recipe again with bread flour. The leftover bagels toasted are just as good as the ones fresh out of the oven too. Last time we froze one to see how that would work and DH said while it was ok, he doesn't recommend it so I will continue to make a half batch at a time.
|
|
|
|
Post by karenw on Dec 12, 2016 20:25:32 GMT -5
Yay!!! McGee! Sounds like you have the bagel gene! I do freeze mine and they don't seem to suffer IMHO, but to be fair, I also ALWAYS toast my bagels before eating them so that may obscure any deterioration from freezing. Once frozen, I do put them in a food saver bag and suck the air out so they do stay relatively fresher than if I had just thrown them in a ziploc in the freezer. So glad to hear you have had another success!
Karen
|
|
|
|
Post by erin elizabeth on Jan 15, 2017 16:22:06 GMT -5
Check one off my new year's list: we made bagels yesterday! Dad was set on trying Montreal bagels since the matriarch of our local Jewish deli told him that was their preferred recipe many moons ago. I was surprised at how easy they really were--we had no problems. And they are good! I still want to try again and try other recipes, but I am very happy with our first attempt. We used KA high-glut ![]() en flour and honey, not barley malt syrup (which I am going to try and find and/or order online). We made the whole recipe in one swoop, but I am also eager to try the overnight rise, probably once the bagels are formed. I am already envisioning a bagel brunch for next December! ![]() ![]() ![]() |
|
|
|
Post by karenw on Jan 17, 2017 20:28:01 GMT -5
Yay Erin! The only place I have found barley malt syrup besides KAF is at Whole Foods. Honey is a great substitute if you can't locate it, however. I sometimes use honey when I am out of the syrup or half honey and half barley malt for variation. Brown sugar is also an acceptable substitute. I also have the dried powder from KAF which works or you could even try a little malted milk powder.
Karen
|
|
gobluem82
Politicos
I have made 157 posts
Right now I'm Offline
I joined September 2016
I've received 18 likes
|
Post by gobluem82 on Jan 18, 2017 15:41:31 GMT -5
OK, you guys are definitely making me want to make bagels sometime soon! I tried a number of years ago, and they came out meh, so I will have to give it another go with all of your helpful hints. It will be a great rainy/snowy day project. Thanks for the inspiration!
|
|
