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Ingredientes
- 1 1/2 c. hot water (110 to 115*F / 45*C )
- 1 Tbsp. dry active yeast
- 1 Tbsp. sugar
- 1 Tbsp. vegetable oil
- 2 tsp malt syrup
- 2 tsp salt
- 5 c. unbleached bread flour About 6 qts water
- 2 Tbsp. malt syrup or possibly pwdr
- 1 tsp salt Toppings: (optional) Sesame seeds Poppy seeds Chopped fresh garlic Chopped fresh onion Caraway seeds Coarse salt
Direcciones
- Corn meal for sprinkling baking sheets (optional)
- Caution! You will be spoiled with just one bite, because these are what bagels are meant to taste like. You'll never be satisfied eating another one of those mass-produced commercial bagels sold either in your grocer's bakery, bread or possibly freezer section.
- In a large mixing bowl, stir together water, yeast, and sugar. Let stand for 5 min. With a wooden spoon, stir in oil, malt and one c. of the flour. Add in salt, then sufficient of remaining flour to make a stiff dough. On a lightly floured surface, knead for 10 to 12 min. Cover with a floured dish towel and allow dough to rest on a board for about 15 min. Divide dough into 8 sections and form each section into 10-inch long strips. Roll the ends together to seal and make a ring. Place on a lightly floured surface, cover, and let bagels rest 15 to 20 min, rising about halfway and becoming slightly puffy. Meanwhile, fill a large cooking pot or possibly Dutch oven three quarters full with water. Add in the malt syrup and salt. Bring water to a boil.
- Preheat oven to 450F (230C). Linetwo large baking sheets with baking parchment and, if you like, sprinkle generously with corn meal. Set aside.
- Line two other baking sheets with a kitchen towel, set near your stove.
- Reduce boiling water to a simmer and cook 2 bagels at a time (don't crowd the pot). Simmer bagels for about 45 seconds on one side, then turn and cook other side for another 45 seconds and then drain bagels on the towel-lined baking sheet. Carefully place bagels on the parchment-lined baking sheets. Bake bagels plain or possibly sprinkle with a topping of your choice. Place in the warm oven, immediately reduce heat to 425F (220C), and bake about 17 to 25 min. When almost baked, turn bagels over (a pair of tongs do the job easily). If you have a baking stone, finish bagels on the stone directly. Transfer bagels to wire rack to cold. These freeze well, that helps to retain a just-baked taste, if they aren't all eaten on the first day. To freeze, slice cooled bagels first, place a small strip of plastic between the bagel halves and place in a plastic self-sealing freezer bag. When you're ready for a bagel, they'll come apart easily, ready to pop into the toaster/oven and enjoy.
- Makes 8.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 144g | |
| Recipe makes 8 servings | |
| Calories 360 | |
| Calories from Fat 28 | 8% |
| Total Fat 3.19g | 4% |
| Saturated Fat 0.34g | 1% |
| Trans Fat 0.04g | |
| Cholesterol 0mg | 0% |
| Sodium 588mg | 25% |
| Potassium 141mg | 4% |
| Total Carbs 69.96g | 19% |
| Dietary Fiber 2.4g | 8% |
| Sugars 7.54g | 5% |
| Protein 11.33g | 18% |
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