From: mkay@sequent.com (Mary Kay Petersen)
Subject: Re: receipe for bagels?
Organization: Sequent Computer Systems, Inc.
Distribution: sqnt
Date: Tue, 14 Apr 92 15:04:29 GMT

cmp9116@sys.uea.ac.uk (A. Coats) writes:

>Hi,

>Is it possible to bake your own bagels? If so has anyone got a receipe for 
>them? It would be much appreciated, since only really large towns in the uk
>sell them.

>yours a bagel lover


>Andy UEA - UK.

Bagels:

4 1/4 to 4 3/4 c. all-purpose flour
1 pkg. active dry yeast
1 1/2 c. warm water (120 to 130 deg F)
1/4 c. sugar

Combine 2 c. of the flour and the yeast.  Add warm water, 3 Tblsp.  of
the sugar, and 1 tsp. salt.  Beat w/electric mixer on low speed 30
seconds, scraping bowl constantly.  Beat on high speed for 3 min.
Using a spoon, stir in as much remaining flour as you can.  Turn out
onto a lightly floured surface.  Knead in enough remaining flour to
make a moderately stiff dough that is smooth and elastic (6-8 min.
total).  Cover, let rest 10 min.  Working quickly, divide dough into 12
portions.  Shape each portion into a smooth ball.  Punch a hole in the
center of each ball with a floured finger.  Pull dough gently to make
about a 2 inch hole, keeping bagel uniformly shaped.  Place on a
greased baking sheet.  Cover, let rise 20 min.  (Start timing after 1st
bagel is shaped.) Broil raised bagels about 5 inches from heat, 3-4
min. turning once (tops should not brown).  Meanwhile, in a 12 inch
skillet or 4 1/2 qt. dutch oven bring 6 c. water and remaining 1
Tblsp.  sugar to boiling.  Reduce heat and simmer bagels, 4 or 5 at a
time, for 7 min., turning once.  Drain on paper towels.  Place drained
bagels on well greased baking sheet.  Bake at 375 deg F for 25-30 min.
or till tops are golden brown.  Makes 12 bagels.

Light Rye Bagels:  Prepare as above, except stir 1 tsp. caraway seed,
if desired, in with the yeast.  Substitute 1 1/2 c. rye flour for 1 1/2
c. of the stirred-in all purpose flour.

Herb Bagels:  Prepare as above, except stir 1 1/2 tsp. dried basil,
crushed; 1 1/2 tsp. dried dillweed; or 1 to 1 1/2 tsp.  garlic powder
in with the yeast.

Onion Bagels:  Prepare as above, except stir 2 Tblsp. dried minced
onion and, if desired, 2 Tblsp. cooked bacon pieces into the flour with
the yeast.

Whole Wheat Bagels:  Prepare as above, except substitute 1 1/2 c. whole
wheat flour for 1 1/2 c. of the stirred-in all purpose flour.  Stir 3/4
c. raisins, if desired, in with 2whole wheat flour.

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Hi Mary Kay: (hope I got that right? %^>  )

I just read your posting about the bagel recipe.  I'd like to tell you
how I learned to form bagels at an authentic "bagel bakery" called The
Bagel Factory in Montreal.  I went there with a jewish friend because
his family liked these bagels best.  Anyway we went in and saw the
bakers making their daily load of bagels.  They had a **TABLE FULL** of
dough (unfortunately they didn't part with the recipe).  It was about 5
ft long and 3 feet wide and about a foot thick.  Wild huh?

The baker that made the bagels just took a knife and chopped off a
strip of dough about as wide as a mans thumb and 6-8 inches long.  He
grabbed it about 2" from the end between his thumb and forefinger, long
end sticking out of his palm.  He flipped it around the back of his
hand and caught it in his fist.  This gave him a loop of dough coming
out between his thumb & finger, around the back of his hand and up into
his palm from the bottom kinda like wrapping a towel around your hand
to cover your knuckles.  He gave a little squeeze, then opened his hand
to roll the two ends together on the table.  This gave a loop of dough
or a "perfect bagel".  He let me try it, and after flubbing a couple I
got the hang of it - reeeeal easy!  Then they just popped them into a big
old stone oven that was built many years ago, I think by the shopowners
grandfather.

Now I've got your recipe to try out I will use the same technique.
Thanks for the recipe, and try it this way - you don't even get your
finger gooey from making holes!

Sincerely,

steve ainslie
Newsgroups: rec.food.cooking