"Recipes are meant to be shared"...Ann Thibeault

Tuesday, February 17, 2009

Sourdough Bagels


It has been a while since I made Bagels. I'd forgotten how much Moe liked them. He had his first two when the first batch came out of the oven. And two more toasted from the third batch. Morning snack. Good thing Matthew isn't home or there would be none for the freezer.




Home Cookin Chapter: Recipes From Thibeault's Table

Bagels



Source: Hors d'oeuvres Cook Book.

I have typed it exactly how 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 in to normal size bagels. I have used this recipe for over 20years. 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 or until 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.


Note:

Here is what I did to make Onion Cheese Bagels:


I sauted some onions in butter just until tender. Not brown.

After the dough had risen, I divided it into three parts. I took one of the parts, flatten it out and topped with some of the onions and some grated three year old white cheddar. Then I formed a log and divided it into 6 parts. Then I just proceeded to make 6 bagels and let them rise for about 20 minutes. After they were boiled I brushed them with the
oil that the onions were cooked in and then topped them with some of the onions. The onions got a little more brown then I would have liked so next time I would wait until half way through baking before adding the onions. I sprinkled some grated cheddar on top about 5 minutes before they were finished baking.

10 comments:

  1. Ann, the bagels looks wonderful.... heavy on the poppy seed is my favorite way, too. Lucky, Moe.

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  2. This reminds me I must try your bagel recipe again. Not the sour dough, but the other one you shared with me. They were such a hit when I brought them to work and a lot of fun to make. Your's look great.

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  3. Your bagels look so good ! Please, where is your recipe ? I'd like to try to make some bagels as gorgeous as yours !

    Cheers,

    Miette

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  4. These look delicious! I'm planning to make some with cinnamon and raisins today! :)

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  5. These photos are gorgeous. I've never tried making my own bagels but I'm definitely rethinking that now.
    Thanks.
    Michelle
    http://oneordinaryday.wordpress.com/

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  6. I've always wanted to try homemade bagels- those look SO good!

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  7. These are absolutely gorgeous! They are begging for some dilled cream cheese and smoked salmon

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  8. Quick question about sourdough because I just started a sourdough starter for the first time. Why don't you use sourdough starter to make these bagels? Is this truly a "sourdough" bagel? Just need to confirm because we only eat cultured bread. Thanks!

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  9. Ive always wanted to learn to make my own bagels. They look great! I love the poppyseeds!

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  10. Thank you all for your kind words.

    Comfybelly, The recipe I posted is the original recipe. But the Bagels in the photo are Sourdough. I used the same recipe but started them with a sourdough Biga made the night before. I'm not sure what starter you use but mine is based on the recipe in Amy's Bread cookbook. Developed with just Rye Flour and Spring water.

    Hope that answers your question.

    Ann

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