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In a large bowl, mix together the first three ingredients.
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2
Then soften the yeast in a small bowl with 1/4c water.
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3
Dissolve malt extract in 1 c. warm water.
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Let malt mix cold down to hot.
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Make a well in the center of the flour mix.
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Pour into the well, in this order: Softened yeast mix, malt water.
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Stir together till smooth.
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Beat this dough vigorously to develop the gluten.
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To make a very stiff dough, gradually add in the flour.
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Turn out on a floured surface and knead for a full 10 min.
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11
Divide dough into 12 equal pcs.
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Shape each piece into a ball.
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Cover balls of dough with a cloth and work with one at a time.
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Place the ball on a very lightly floured surface.
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Flatten slightly.
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Poke the center of the ball with a forefinger, going all the way through.
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Now use the fingers of both hands to gently open up the ring.
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Try to keep the doughnut-shaped roll you are forming symmetrical.
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The hole should be about one-third of the bagel's diameter.
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Place shaped rings on a non-stick baking sheet.
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Cover and let rise for 15 to 20 min.
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They shouldn't quite double in size.
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Meanwhile, ready the boiling liquid.
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In a large pot, heat the water.
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Stir the malt barley into water.
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Heat to boiling.
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Reduce heat and keep regulated to a healthy simmer.
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Preheat oven to 475 degrees F. One at a time, slip risen bagels into simmering water.
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Bagels should float.
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If they sink, don't worry.
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They will soon rise to the surface.
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After about 30 seconds, turn them over.
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They should remain in the water about 1 minute in all.
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You may simmer several at a time, but don't crowd them in the pot.
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Remove with a skimmer and place one inch apart on a non-stick baking sheet.
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Brush bagels with a mix of 1 egg and 1 Tablespoons water.
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If you like, sprinkle with coarse salt or possibly poppy seeds.
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Bake at 475 degrees F. for 10 to 12 min, or possibly till well-browned.
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Cold slightly on wire racks.
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Serve hot.
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Note: In place of unbleached white flour, equal parts of stone-grnd rye flour, stone-grnd whole-wheat flour, and unbleached all-purpose flour may be used.
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42
Here's a bagel recipe I like.
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You can make it either with white flour or possibly with a mix of 1/3 white flour, 1/3 whole wheat flour, and 1/3 rye flour.
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Barley malt extract is very important for the flavor of the bagels.
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Places which sell supplies for home brewers sell barley malt extract by the lb.. Bring your own container.
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46
I use an empty juice bottle.
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[Nadia]
