Wednesday, March 11, 2015

Rosie Branches Out With Bagels.


 Once I made the cinnamon raisin bagels,
I became empowered.
So I'm branching out in bagels with different toppings.

Rosie's Basic Bagel Recipe
1 cup warm water, plus a little extra if needed
1 tsp rapid rise yeast
1 TB brown sugar
3 1/2 cups King Arthur unbleached bread flour
1 1/2 tsp kosher salt
Mix all together and mix with the dough hook
on low for three minutes.
The flour should be fully hydrated.
If not, add water a tablespoon at a time and mix.
Let dough rest 5 minutes.
Mix on low speed again for another three minutes.
The dough should be supple and satiny.
Place in an oiled bowl,
cover tightly with plastic wrap,
let dough rise at room temperature for one hour,
then refrigerate overnight.

Turn onto a board and knead a minute or so by hand.

Turn in an oiled bowl to coat.
I covered this and let it sit overnight in the fridge.

Here it is the next morning.

Heat oven to 500°.

Roll into 8 balls.

When I made my cinnamon raisin bagels,
I formed the bagels by sticking my thumbs through the middle.
Then I read that the preferred method of professional bakers
is to roll the ball into a rope 8 inches long,
taper the rope slightly at each end,
moisten the last inch or so of the ends,
loop over your hand, and squeeze the ends together, sealing.
You want to manipulate the dough until
you have about a 2-inch hole.

Place on oiled parchment paper and lightly oil the bagels.

Let rise a bit, or until the bagel passes the "float test."
Place the bagel in a bowl of cold water.
If it floats, the bagel is ready to cook.
If it sinks, try again in 20 minutes.

While the bagels are waiting, bring a pot of water to a boil.
When your bagels are ready,
add 2 tablespoons honey, 1 1/2 teaspoon kosher salt, 
1 tablespoon baking soda.

When you throw in the baking soda,
the water will bubble vigorously.

I simmered the bagels for 1 minutes on each side.
Place back on oiled parchment paper.

My bagels made with the rope method
separated at the seams during the simmer.
Need to work on my method.

Now I'm ready for the toppings.
I have 2 TB unsalted butter,
chopped onion, sesame seeds, poppy seeds, and caraway seeds.

Sauté the onions in the butter over medium heat for 2 minutes.

Brush the bagels with an egg wash -
1 egg white mixed with 1 TB water.

I put caraway and sautéed onions on 4 bagels.
Sesame on 2 and poppy on 2.

When these go into the oven,
reduce heat to 450°.
Bake for 8 minutes,
turn pan around, 
and cook 10-12 more minutes,
tenting with foil if needed.


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