Bagels (New York Style)
4 cups Unbleached White Flour
2 Tsp Salt
1 Tbsp Malt Syrup Or Powder
4 Tsp Vital Wheat Gluten
1 1/2 Tsp Dry Yeast
1 1/4 cups Warm Water (80 - 90F)
Mix flour, salt malt, vital wheat gluten, yeast & water in bowl of mixer
with regular beater at the lowest speed for about 4 minutes. Then switch
to the dough hook & increase the speed to 2. Continue mixing until dough
is cohesive & stiff, 8-10 minutes.
Turn dough on to work surface; divide into 8 portions, about 4 ounces
each. Roll pieces into smooth balls & cover with a towel or plastic wrap
to rest for 10 minutes.
Roll dough balls into a rope approx 11-inches long. Overlap the ends of
the rope about 1-inch & wet the ends & then pinch the overlapped area together.
Place the bagels on a teflon coated sheet or cornmeal dusted parchment
covered baking sheet. Cover tightly with foil. Refrigerate overnight.
(12-18 hours).
The next morning take the bagels out of the refrigerator & let stand for
approx 20 minutes. Drop the bagels into a kettle of boiling water & let
sit there for approx 45 seconds & then turn over with a chinese skimmer or
a slotted spoon letting them sit for another 45 seconds.
Preheat oven to 450F. Set rack to center position. Apply toppings to the
bagels and place the bagels on the baking sheet. Bake for approx 20 minutes.
You can use your bread-making machine to make these also–just use the
dough only setting & take the dough out before any rising cycle starts.
TOPPINGS:
- 2 tb of sesame seeds
- poppy seeds,
- sunflower seeds
- 1 tb each of caraway seeds,sea or kosher salt
- dehydrated onion
- dehydrated garlic flakes