Moe has been requesting that I bake a batch of bagels (tongue twister), so today was the day. What I love about baking bagels is that the whole process from start to finish takes not much more than three hours.
Three trays, one topped with sesame seeds, another with poppyseeds and a third with both seeds.
I took a package of smoked salmon out of the freezer earlier to defrost so we could have bagels and smoked salmon for lunch.
Topped with cream cheese, smoked salmon, onions, capers and black pepper.
Because the bagels didn't take long to bake, I also kneaded up an 8 cup batch of baguette dough, baking three loaves and refrigerating half the batch for later this week.
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 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
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.
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.