I need a really good bagel recipe? I need to make a large quantity of bagels. ?
Monday ~ March 03, 2010
http://www.bagelrecipes.net/simple-bagel...
2 tbsp. sugar
1 pkg. dry yeast
1 1/2 c. warm water
4 1/2-5 c. flour, divided
1 tsp. salt
Vegetable cooking spray
1 egg white, lightly beaten
1 tsp. milk
Dissolve sugar and yeast in warm water in a large bowl, let stand 5 minutes. Stir in 4 cups flour and salt to form a soft dough. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes). Add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place 20 minutes or until almost doubled in bulk. Punch dough down, cover and let rest 5 minutes. Divide dough into 16 equal portions, shape each portion into a ball. Pat each ball into a 3 1/2 inch disk. Poke a hole through the center of each disk. Gently lift each disk from work surface and twirl on index finger until the hole is 1 1/2 inches in diameter. Place on baking sheets coated with cooking spray. Cover and let rise in a warm place 20 minutes or until puffy. (Dough will not double in bulk.) Bring water to a boil in a large pan, reduce heat and simmer. Add 1 bagel to water, immediately turn bagel over and carefully remove from water with a large slotted spatula. Place bagel on a sheet of wax paper coated with cooking spray to drain. Repeat procedure with remaining bagels. Place bagels on baking sheets coated with cooking spray. Combine egg white and milk, brush over bagels. Bake at 275 degrees for 22 minutes or until golden
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PIZZA BAGELS
Slice bagels in half (6). Preheat oven to 325 degrees.
1 med. green pepper
1 med. onion
1 (27 oz.) can spaghetti sauce
Mozzarella cheese
On ungreased cookie sheet sliced sides up, place bagels. It doesn't matter if you crowd them. Spoon spaghetti sauce over each half. Now spread green peppers and onion (be creative - add your own favorites). Cook until pizza cheese is nice and goey.
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Ingredients:
3 cups warm water (110°F.)
4 T. dry yeast
7 1/2 cups bread flour
6 T. sugar
2T. salt
a large (12") frying pan filled with boiling water and 1 T. malt syrup or sugar
glaze:
1 egg white, beaten with a fork until frothy
2-4 T. sesame or poppy seeds to decorate
Yield: 12-18 bagels, depending on how large you like them
Preheat oven to 425°F.
Mix warm water and yeast in a measuring cup. Let it sit 1 minute until creamy. Put flour, sugar and salt in the bowl of a food processor fitted with the plastic blade (or in a large bowl if you are doing this by hand), turn on the motor, and add the yeast mixture. If the liquid is not quickly incorporated, turn off the motor, scrape down the sides of the bowl, and continue to process. Process (knead) the dough until smooth and elastic (about 8 minutes by hand or 2 minutes in food processor). Put the dough in a clean bowl, covered with plastic, to rise for about 1 hour.
Meanwhile, prepare a large frying pan with boiling water and sugar or malt, let simmer. It's worthwhile trying to find the barley malt syrup. It gives a darker color and nutty flavor to the crust of the bagels.
When the dough has risen, turn it onto a flour-dusted surface, punch down, and divide into 12-18 pieces (depending on the size you want). Shape each of these pieces into a bagel as follows: roll the piece of dough into a smooth ball, press a hole with your thumb through the center of the ball, with thumb and forefinger, smooth the rough edges, pulling the dough slightly away from the hole to form a torus.
By the time you are done forming all the bagels, the first ones will be ready to boil. Have a slotted spoon or Chinese skimmer ready. Put 3 or 4 bagels at a time into the boiling water, and leave them for 30 seconds. If they don't immediately rise to the top of the water, use a spatula to release them from the bottom of the pan. Turn them carefully with the skimmer or spoon, and continue to boil on the other side for 15 seconds. Remove from the pan, using the skimmer or spoon, drain briefly, and put on a greased baking sheet. When all the bagels have been boiled, brush them with the glaze and sprinkle generously with seeds.
Bake at 425° for 25-30 minutes, turning at the half-way point, until brown but not overdone. Place on a rack to cool. Freeze if bagels are to be kept longer than a day.
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Overnight Bagel Bake [4 serv; ready in 1hr 30min]
3 day old cinnamon raisin bagel
3 eggs
1 cup milk
1 teaspoon vanilla
2 tablespoons brown sugar
2 tablespoons butter, melted
powdered sugar
Grease a 9" square pan.
Cut bagels in half, then into 2 inch pieces; place in greased casserole.
Beat eggs lightly; add milk and vanilla and mix until blended; pour over bagels.
Push bagels into egg mixture to get them well coated. Cover and refrigerate 8 hours or overnight.
Heat oven to 350 degrees. Remove casserole from fridge and let stand 15-30 minute Sprinkle with brown sugar and drizzle melted butter on top.
Bake for 30 minutes; Sprinkle with powdered sugar and serve...
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