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

Tuesday, February 11, 2014

Sourdough Bagels


These bagels are Moe's favourite.



Using my regular bagel recipe, I turned them into
Sourdough Bagels.


Gave Moe the option of a Prime Rib dinner or
bagels with smoked salmon and cream cheese.

The bagels won.


Bagels are easy to make.
Check out my

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 20 years. I have tried other recipes but this is my favourite one.
I also make a Sourdough version of this recipe.


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
dtime) 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.

Sourdough Option
Make a biga using sourdough starter
2 ounces of starter
1 1/2 cups flour
1 cup water

Mix together, cover and leave on the counter to develop overnight.
Add Biga to above recipe using only 1 1/2 teaspoons of yeast.
Reduce flour by 1 cup.


Notes:

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.

6 comments:

  1. These look fabulous (as your food and photos always do!) I can vouch for your bagel recipe, it is by FAR the best I've ever made. I think it's time to make them again!

    Thanks for always sharing your wonderful recipes. ~m

    ReplyDelete
  2. Since Bev is not a bagel fan, none likely to be made at our place but I would love to bite into yours just the way you topped them.

    ReplyDelete
  3. Omg - I would eat a plateful of those bagels, especially the ones prettied up with the smoked salmon and accoutrement! I'll take an order to go, please! :-)

    Lori
    xoxo

    ReplyDelete
  4. I've always been frightened of making bagels...maybe I'll try!

    ReplyDelete
  5. Oh Ann..I love bagels..
    I want one:-)

    ReplyDelete
    Replies
    1. Monique, at least where you live you have access to the best bagels.

      ~Ann

      Delete

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