Recipe#2441

Title: Bagels 04

From: "Kate Pugh" katherine.sheppard@corpus-christi.oxford.ac.uk 
 Newsgroups: rec.food.recipes 
 Subject: Fatfree Bagels (Plain or Sweet) 
 Date: 7 Oct 1996 22:02:57 -0600 
 Message-ID: B0000036488@corpus1.ccc.ox.ac.uk 

Yield: 4 Bagels
 7 oz water
 1/2 tb dried active yeast
 1 ts sugar
 1/2 tb salt
 7 oz strong wholemeal flour (wholewheat bread flour)
 7 oz strong plain flour (white bread flour)
 2 ts ground cinnamon
 1 tb sugar
 raisins
 CONVERSIONS: 7 oz flour = 200 g flour = 1 1/2 cups
 NOTES: The quantity of liquid given is approximate. The amount you
 need depends on the flour. Basically make the dough very stiff -
 much less water than if you were making an ordinary loaf.
 Heat half the water, in a small saucepan, until hand-hot.  Sprinkle
 on the sugar and stir well with a wooden spoon.  Sprinkle on the
 yeast a teaspoon at a time, stirring well after each addition (this
 avoids "lumps"). Cover and leave in a warm place 15 minutes until
 frothy.
 Meanwhile, mix the flours and salt in a large bowl. When yeast
 mixture is ready, pour it on, mix with a wooden spoon and add enough
 of the rest of the water to make a stiff dough - but not too stiff
 to knead. Knead for 150 strokes, then return to the bowl, spray
 lightly with water and leave, covered, for 1 hour - not at too hot
 a temperature or the bagels will taste of yeast.
 Remove from bowl and divide into equal portions. Knead each briefly
 and form into a ball. Flatten and make a hole in the middle.  You
 know, make it look like a bagel. Place on a floured baking tray,
 place the tray inside a carrier bag and leave to rise 30 minutes.
 When the time is up, have a large pan of simmering salted water
 ready. Do 2 bagels at a time - lower gently into the water and
 simmer 1 1/2 minutes on each side. Drain on a wooden chopping board
 while you do the others. Place all bagels on a lightly floured
 baking tray and bake at Gas 6 (200 C, 400 F) for 20 minutes. Cool
 on wire racks.
 Eat fresh or freeze as soon as cold.
 VARIATION: Cinnamon & Raisin Bagels - Add the cinnamon and extra
 sugar with the flours and salt. Knead in the raisins a few at a
 time between the first kneading and the proving, to get them evenly
 distributed. Put sugar in the simmering water instead of the salt.