Bread Machine Cinnamon and Raisin Bagels

Recipe By : More Electric Bread
Serving Size : 8 Preparation Time :0:00
Categories : Abm-Bagels

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup raisins — pre-soaked ***
1 tablespoon cinnamon
1 tablespoon sugar
1 1/8 cups water — lukewarm
3 cups white bread flour
3 1/3 tablespoons brown sugar
1 teaspoon salt
3 1/4 teaspoons active dry yeast

*** Soak the raisins in warm water for 10 minutes. Drain and pat dry. Toss
with cinnamon and sugar, then place in the machine with the rest of the
ingredients.

1. Insert ingredients in bread machine according to manufacturer’s
instructions. Remove the dough from the machine after the first knead -
approximately 20 to 30 minutes.

2. Place dough on a floured surface. Divide into 8 parts. Form balls,
gently press thumb through center of ball and slowly stretch into bagel
shape.

3. While bagels rise, bring three quarts of water and one tablespoon of
sugar to a rapid boil in a large saucepan. Drop test dough (see hints
below).

4. Using a slotted spoon, drop 2-3 bagels into rapidly boiling water. Boil
on each side for 1/2 minutes. Remove and cool on rack 1 minute, brush with
egg and sprinkle with sesame or poppy seeds, if desired.

5. Bake at 400 on a baking sheet sprinkled with cornmeal, until golden -
approximately 15 minutes.

** Bagel Success Hints

** When forming the bagels, set aside two 1/4″ balls of dough. When the
bagels have doubled in size, drop the test dough into boiling water. The
dough should pop to the top right away. When this happens, it is time to
boil the bagels.

** A quick spray of non-stick vegetable coating on the top of the bagel may
be substituted for the egg wash.

** To make bagel sticks, cut bagel before rising and lay out in a straight
line. Roll sticks in a combination of sesame and poppy seeds with a pinch
of garlic powder. Let sticks rise, boil, and bake as described in the above
directions.

** To make bagel chips, slice leftover bagels horizontally into thin slices.
Bruish with butter or margarine on one side. Lay (butter side up) on an
ungreased cookie sheet and bake at 325 for 12-15 minutes until golden brown
and crisp.

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Popularity: 10% [?]

JO GOLDENBERG’S BAGELS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 pt Warm water
2 Envelopes dry yeast
1 1/2 oz Sugar
1/2 oz Salt
3 1/2 c Bread flour
2 qt Boiling water
1 tb Sugar
1 Egg white — beaten
Salt — -ÿÿ
-Sesame, Poppy -ÿÿ
-Caraway seeds
– (optional)

PREHEAT OVEN TO 450F. Mix yeast, 1 1/2 ounces sugar
and warm water. Let stand 2-or-3 minutes. Mix 2 cups
flour and the salt and add to the yeast mixture. Add
remaining 1 1/2 cups flour. Knead for 5 minutes,
adding flour if dough sticks to the table. Bagel dough
should be firm. Place dough in a clean, greased bowl.
Cover and let rise until double. Bring water to a boil
and add 1 tablespoon sugar. Divide dough into 12
pieces and shape each into a ball. Allow the dough to
relax 3-to-4 minutes. Flatten with your palm. With
your thumb, press deep into the center of the bagel
and tear open with your fingers. Pull the hole open.
Place bagels on a sheet and cover for about 10
minutes. Put 2-or-3 bagels at a time into simmering
water for about 45 seconds, turning once. Drain and
place on greased baking sheets. Brush with beaten egg
white and sprinkle with salt, sesame, poppy or caraway
seeds. Bake for 35 minutes, turning over when bagels
are light brown. Bagels are done when they are brown
and shiny. Cool on a rack.

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Popularity: 4% [?]

Brooklyn Bagels

Recipe By : (Nadia Jorgensen)
Serving Size : 1 Preparation Time :0:00
Categories : Breads Vegetarian
Vegan Eat-Lf Mailing List

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups all-purpose flour — unbleached (see note)
1/2 c vital wheat gluten
1 1/2 t salt
***
1/4 c warm water
1 pkt active dry yeast — (or 1 scant T)
***
1 c hot water
1 T barley malt extract — (liquid)
***
1/2 cup all-purpose flour — (1/2 to 1)(see note)
unbleached
***
2 qt water
3 T barley malt extract

In a large bowl, mix together the first three ingredients.

Then soften the yeast in a small bowl with 1/4c water.

Dissolve malt extract in 1 cup hot water.

Let malt mixture cool down to warm. Make a well in the center of
the flour mixture. Pour into the well, in this order: Softened
yeast mixture, malt water.

Stir together until smooth. Beat this dough vigorously to develop
the gluten. To make a very stiff dough, gradually add the flour.

Turn out on a floured surface and knead for a full 10 minutes.
Divide dough into 12 equal pieces. Shape each piece into a ball.
Cover balls of dough with a cloth and work with one at a time.
Place the ball on a very lightly floured surface. Flatten slightly.
Poke the center of the ball with a forefinger, going all the way
through. Now use the fingers of both hands to gently open up the
ring. Try to keep the doughnut-shaped roll you are forming
symmetrical. The hole should be about one-third of the bagel’s
diameter. Place shaped rings on a non-stick baking sheet. Cover
and let rise for 15 to 20 minutes. They should not quite double
in size. Meanwhile, ready the boiling liquid. In a large pot,
heat the water.

Stir the malt barley into water.

Heat to boiling. Reduce heat and keep regulated to a healthy
simmer. Preheat oven to 475 degrees F. One at a time, slip risen
bagels into simmering water. Bagels should float. If they sink,
do not worry. They will soon rise to the surface. After about
30 seconds, turn them over. They should remain in the water about
1 minute in all. You may simmer several at a time, but do not
crowd them in the pot. Remove with a skimmer and place one inch
apart on a non-stick baking sheet. Brush bagels with a mixture
of 1 egg and 1 T water. If desired, sprinkle with coarse salt or
poppy seeds.

Bake at 475 degrees F. for 10 to 12 minutes, or until well-browned.
Cool slightly on wire racks. Serve warm.

Note: In place of unbleached white flour, equal parts of
stone-ground rye flour, stone-ground whole-wheat flour,
and unbleached all-purpose flour may be used.

Popularity: 6% [?]