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Anything is good, in moderation. I cook because I love to and because I can share with those around me. I crochet for the same reason.

Do what you want to do, enjoy what you do and use it to touch those around you.

Jan 28, 2013

MMMM...Bagels...First Up - New York Style

A recent trip to visit my niece and help her overcome a trepidation about yeast led me to consider making bagels.  I have made bread, I have made dinner rolls, aside from the boiling, how different could they be.  Right?  I went searching for a recipe and stumbled on - I love this site.  I have made the New York and the Egg Bagels.  Below are the New York Bagels - with some slight modifications.  Not because there is anything wrong with the recipe, it is perfect, but I added some steps to allow for baking of one pan while boiling with the other.  The outcome - fantastic - and the egg bagels, coming tomorrow, were even better.

You can use a full cup of the potato water.  Don't throw out the potato - I mashed it and added it to the cheesy potatoes.   Finally, if your baking pan won't hold all 18, boil 9.  Stop there and brush them with egg wash.  Put them in the oven to bake while you boil the remaining bagels.  If you use a large enough pot, you can boil more than one at a time, but you don't want them to be crowded.

  1 Medium Potato, peeled, quartered                                        ¼ Cup olive oil
  2 1/4 Tsp Active Dry Yeast                                                     2 Large Eggs
  4 Cups All Purpose Flour                                                         1 Egg White
  ½ Tbl Kosher Salt                                                                    1 Tsp Water
  1/2 Tbl Sugar                                                                          

Bring a large pot of water to a boil over high heat; add potato and cook 15 minutes, until softened. Remove from water, reserving 1/3 cup liquid; drain and set aside.

Cool 1/3 cup cooking liquid to about 110 degrees in a small bowl then sprinkle yeast over and stir gently. Set aside for 3 minutes.

Sift flour, salt and tablespoon of sugar together in a large bowl.

Add yeast mixture. Add oil and another 2/3 cup water; stir well.   Add eggs and stir to form a dough ball.

Turn dough out onto a floured surface; knead 10 minutes, until firm. Transfer dough to a medium greased bowl; cover and allow to rise in a warm place 60 minutes.

Punch down the dough to flatten; remove from bowl. Cut dough into 18 equal pieces; shape each into a 6-inch long, ¾-inch thick rope. Bring the ends of each rope together and pinch to a close, using a little water on the end to help secure. 

Cover all rings with a towel; allow to rise 20 minutes.   

Fill a large pot half full of water, add 1 Tbl of salt and put over high heat to begin to boil.

Preheat oven to 450F. Put a silicone mat or non stick foil on a baking sheet.  Drop bagels into boiling water one at a time, cooking each 1 1/2 minutes on each side; remove from water, place on paper towels, and repeat with remaining bagels.

Transfer boiled bagels to prepared baking sheet. Brush tops of bagels with egg white mixture. Bake 15 minutes, until bagels are golden.

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