New York Bagels - pareve
1 1/2 cups slightly warm water
1 1/2 teaspoons instant yeast
1 tablespoon oil
1 tablespoon sugar
2 teaspoons malt powder or syrup
2 teaspoons kosher salt
4 1/2 - 5 1/2 cups bread flour, preferably unbleached
6 quarts of water
2 tablespoons malt syrup
1 teaspoon kosher salt
Cornmeal for sprinkling (optional)
Whisk together water, yeast, oil, sugar and malt. Stir in one cup of
flour, then salt, then most of remaining flour. Knead 10-12 minutes
to make a very stiff dough. Cover and let dough rest on a board
about 10 minutes.
Meanwhile, line two large baking sheets with baking parchment and
sprinkle generously with corn meal. Fill a large soup pot or Dutch
oven three quarters full with water. Add the malt syrup and salt.
Bring water to a boil. Preheat oven to 450 degrees F.
Divide dough in 10 to 12 sections and form into 10 inch long strips.
Roll the ends together to seal and make a ring. Place on a very
lightly floured surface near your stove. Let bagels rest 15 to 20
minutes. Bagels should have a 'half proof' - they should rise
halfway or appear puffy.
Prepare two more baking sheets. Line one with a kitchen towel, the
other with parchment paper which has been sprinkled with cornmeal
(optional). Reduce water to simmer and add bagels a few at a time.
Allow to come to surface and simmer thirty seconds. Turn over and
cook other side about 45 seconds (total 1 1/2 minutes). Place on
prepared, towel-lined baking sheet. Leave plain or sprinkle on
topping of choice.
Place in oven, reduce heat to 425 F. and bake until done, about
17-22 minutes, turning bagels once, when almost baked. If you have a
baking stone, finish bagels on the stone directly.
Yield: 10 to 12 bagels.
(Sprinkle on after bagels have been boiled and are on baking sheet)
Dry or rehydrated garlic granules
Dry or rehydrated onion flakes
Minced fresh garlic
Minced fresh onions
The 'everything' bagel: Sprinkle on to taste a variety of toppings
including: minced onion flakes, poppy seeds, granulated garlic, and
Adjuncts to dough:
Frozen chopped or dried cranberries (1 cup)
Frozen or dried blueberries (3/4 cup)
Dried cherries (3/4 cup)
Granola (1/4 cup)
Extracts (such as maple) (l tsp.)
Nuts and seeds (1/4 cup)
Citrus zest (1-2 tsp.)
Miniature chocolate chips (1/4 cup)
Shredded cheddar cheese (about l cup)
Fresh herbs (1-3 tsp.)
Replace some of the flour for oat bran, wheat bran, cornmeal, kamut,