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momgardens
Member
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Posted: Fri Nov 9th, 2007 03:07 am |
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| Does anyone have a tried and true whole wheat bagel recipe that you make? I'd love recipes, please!
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bizymom
Member
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Posted: Mon Jan 7th, 2008 03:49 pm |
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| I have tried the whole wheat bagel recipe in the Breadbeckers recipe collection, and they are wonderful and very easy. I dipped them in cornmeal after boiling before putting them on the cookie sheet to bake, and this eliminated the need to grease the pan and gave them a nice crunch on the bottom. If you need that recipe, let me know. I will send it to you.
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Gigmaster
Member
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Posted: Wed Mar 19th, 2008 09:42 am |
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Legend has it that bagels were invented in Vienna, Austria in 1683. A local Jewish baker wanted to thank the king of Poland for protecting his people from the maurading Ottoman Turk invaders. Jan III Sobieski was the last of the great Polish Kings, dubbed the Lion of Lechistan by the Turks. His favorite pass-time was horse-riding. The unknown baker made a special, hard dough in the shape of a stirrup. It was an instant hit. They were sancioned as gifts for child-bearing women, used as nutritious teething rings for infants, and rapidly spread to Russia, where they were called Bubliki. They were sold on strings. As were most other ring-shaped objects, bagels were considered good luck, and to be able to ward off evil, so few traveled without a good supply. They made thier way to Canada and America with Eastern European immigrants, and the rest, as they say...is history.
This is a recipe I helped develop for Einstein Brothers Bagels. The Boulder, Co. based company started in 1995, and has expanded to over 450 stores nation-wide. Thier bagels have won every culinary award there is.
Here is the recipe:
3 cups-Freshly ground hard white wheat
1 cup-warm water (around 115 degrees...not steaming)
1-1/2 Tbsp-sugar (for the water bath)
1-1/2 Tbsp-light corn syrup, or honey.
1-1/2 Tbsp-molassas
1/2 Tbsp-yeast
1 tsp-salt
1/2 tsp-olive oil (or vegetable oil)
cornmeal (for dusting)
In your mixer, on med-low setting, with the dough hook, combine water, molassas, corn syrup, oil, salt, yeast and 1 cup of flour. When well mixed, add the remaining flour, a little at a time, until a smooth, relatively dry, non-sticky doughball s formed. Knead for 6 minutes. Allow dough to rise until double.
Punch down the dough and turn out onto a floured work surface. Cut the dough into 4 equal portions. Working with your hands, on each portion of dough, form it into a ball. Then, turn the edges of the dough inward while punching a hole in the center with your thumb. Work the dough into a circle by stretching it and enlarging the center hole, until each portion resembles a large doughnut. The center hole should be about 1" to 1-1/2" in diameter. Place the portions on a greased baking sheet and allow to rise until double.
Pre-heat oven to 400 degrees, and fill a med saucepan 2/3 full of water. Bring it to a boil on the stove-top.
Doing one portion at a time, drop the bagel in the boiling water and cover. Boil for 20 seconds, flip the bagel over and boil for another 20 seconds. Remove bagel from the water with a slotted spoon and allow to drain for about 10 seconds. Place on a baking sheet dusted with cornmeal. Repeat for each portion.
Bake the bagels in the oven until they are light brown (about 20 minutes).
If you want, you can brush them with egg-whites and sprinkle with large Kosher salt before baking, but go easy. They are pretty salty by themselves.
Serve with smoked salmon, cream-cheese with chives, or any of your favorites.
Bon Apetit.
Last edited on Thu Feb 5th, 2009 03:06 pm by Gigmaster
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Mick
Member
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Posted: Tue May 19th, 2009 07:51 pm |
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Thanks Gigmaster!
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