Friday, July 10, 2009

The Homemade Challenge- Bagels

Okay. I'm NEVER going to buy bagels at the store again. I swear! OMG... they are soooo good homemade! Check these out!

Here is where I got the recipe and this recipe is perfect! If you would like a pictoral walkthough of the process, you have to go to Thibeault's Table. Ann's blog is great and has MANY great recipes. Otherwise, the recipe is now posted below.
Thibeault's Table <----------Click here! If you make them, let me know. I really want to hear how they turned out for you!





Bagels
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Source: Hors d'oeuvres Cook Book and notes from Thibeault's Table...

I have typed it exactly as the recipe is printed in the book. If you have a bread machine or Kitchenaide by all means use it to do most of the kneading. I always like to finish the kneading by hand. You can also make these into normal size bagels. I have used this recipe for over 20 years. I have tried other recipes but this is my favourite one.

2 cups warm water
2 packages active dry yeast
3 tablespoons sugar
1 tablespoon salt
about 5 3/4 cups all-purpose flour, unsifted
3 quarts water with 1 tablespoon of sugar
cornmeal
1 egg yolk beaten with 1 tablespoon water
about 2 tablespoons poppy or sesame seeds.

Stir together water and yeast in large bowl of electric mixer; let stand 5 minutes to soften yeast. Stir in the sugar and salt. Gradually mix in 4 cups of the flour and beat at medium speed for 5 minutes. With a spoon, stir in about 1 1/4 cups more flour to make a stiff dough. Turn out on a floured board and knead until smooth, elastic, and no longer sticky, (about 15 minutes); add more flour as needed to prevent sticking - dough should be firmer than for most other yeast breads. Place in a greased bowl, cover, and let rise in a warm place until almost doubled ( about 40 minutes to 1 hour).

Punch dough down and divide into thirds.

Set 2/3 of dough aside on a floured board; cover with clear plastic. Form remaining 1/3 dough in a log and cut into 16 equal pieces. To shape, knead each piece into small ball and poke thumbs through centre. With one thumb in hole (hole should be at least 1/2 inch) work fingers around perimeter, shaping ball into a small donut- like shape about 1 1/2 inches in diameter. Place bagels on a floured board or tray and let stand 20 minutes.

Bring water-sugar mixture to a boil in a 4 to 5 quart pan; adjust heat to keep it boiling gently. Lightly grease a baking sheet and sprinkle with cornmeal. Lift bagels carefully and drop into water (about 6 at a time) boil gently for 1 minute turning only once (30 seconds each side). Lift out with slotted spoon and drain very briefly on paper towels, and place on baking sheet. Brush with 1/3 of the egg yolk glaze, sprinkle with seeds and bake in a 400° oven for 20 minutes oruntil richly browned. cool on racks. Repeat with remaining 2/3 dough (you may need to punch it down before shaping,) working with 1/3 at a time. Makes 48 cocktail size bagels, or 12 to 18 larger bagels.

Tami

2 comments:

Staci said...

They look delicious!

Thibeault's Table said...

Tami, Your bagels look perfect. I'm so happy that you gave the recipe a try. I love having bagels in the freezer. My favourite breakfast is a toasted bagel topped with sliced tomato.

Ann

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