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Recipe Name: Brooklyn Bagels Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Breads Comments:
Preparation Time:
Number of Servings: 1

1 1/2 Cup(s) All-Purpose Flour
unbleachedsee note
1/2 Cup(s) Vital wheat gluten
1 1/2 Teaspoon(s) Salt
1/4 Cup(s) Warm Water
1 Active Dry Yeast, Or 1
scant T
1 Cup(s) Hot water
1 Tablespoon(s) Barley malt extract
1/2 Cup(s) All-purpose flour, 1/2 to
1see note
2 Quart(s) Water
In a large bowl, mix together the first three ingredients.Then soften
the yeast in a small bowl with 1/4c water.Dissolve malt extract in 1
cup hot water.Let malt mixture cool down to warm. Make a well in the
center of theflour mixture. Pour into the well, in this order:
Softened yeastmixture, malt water.Stir together until smooth. Beat
this dough vigorously to develop thegluten. To make a very stiff
dough, gradually add the flour. Turn outon a floured surface and knead
for a full 10 minutes. Divide dough into12 equal pieces. Shape each
piece into a ball. Cover balls of doughwith a cloth and work with one
at a time. Place the ball on a verylightly floured surface. Flatten
slightly. Poke the center of the ballwith a forefinger, going all the
way through. Now use the fingers ofboth hands to gently open up the
ring. Try to keep the doughnut-shapedroll you are forming symmetrical.
The hole should be about one-third ofthe bagel's diameter. Place
shaped rings on a non-stick baking sheet. Cover and let rise for 15 to
20 minutes. They should not quite doublein size. Meanwhile, ready the
boiling liquid. In a large pot, heat thewater.Stir the malt barley
into water.Heat to boiling. Reduce heat and keep regulated to a
healthy simmer.Preheat oven to 475 degrees F. One at a time, slip
risen bagels intosimmering water. Bagels should float. If they sink,
do not worry. Theywill soon rise to the surface. After about 30
seconds, turn them over.They should remain in the water about 1 minute
in all. You may simmerseveral at a time, but do not crowd them in the
pot. Remove with askimmer and place one inch apart on a non-stick
baking sheet. Brushbagels with a mixture of 1 egg and 1 T water. If
desired, sprinkle withcoarse salt or poppy seeds.Bake at 475 degrees F.
for 10 to 12 minutes, or until well-browned. Coolslightly on wire
racks. Serve warm.Note: In place of unbleached white flour, equal
parts of stone-groundrye flour, stone-ground whole-wheat flour, and
unbleached all-purposeflour may be used. Recipe By : (Nadia
Jorgensen)Posted to EAT-L Digest 23 October 96Date: Thu, 24 Oct 1996
12:00:36 +0600From: Serene Ong <sereneo@INFO.BISHKEK.SU>

Nutrition (calculated from recipe ingredients)
Calories: 2388
Calories From Fat: 50
Total Fat: 6g
Cholesterol: 0mg
Sodium: 3570.9mg
Potassium: 1316.3mg
Carbohydrates: 518.3g
Fiber: 19.7g
Sugar: 83.5g
Protein: 60.5g

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