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62.
DOUGHS (continued)
Bagels
9 bagels
water 80˚F/27˚C p cup
sugar 2 TBL
salt 1 tsp
bread flour 2 cups
Red Star
®
active dry yeast 24 tsp
Use Dough mode and 4 Bagel menu
boiling water 3 qts
barley malt syrup 1 TBL
1. Bring 3 quarts water to boil in a large pot. Stir in 1
tablespoon barley malt syrup.
2. Place dough on a lightly floured surface. Let dough
rest for 5 minutes.
3. Cut dough into 9 equal pieces. Roll each into a
smooth ball. Flatten balls and poke a hole in the
middle of each with your thumb. Next, twirl the
dough to enlarge the hole and even out the dough
around it. Cover bagels with a clean cloth and let
rest for 10 minutes.
4. With a large metal spatula, carefully transfer bagels
to boiling water, three at a time. Let boil for 1
minute, turning bagels over midway. Remove bagels
from water with a slotted spoon and drain briefly on
a clean towel. Transfer drained bagels to baking
sheets, four to five bagels per sheet.
5. If desired, glaze tops of bagels with egg white and
sprinkle with poppy or sesame seeds, coarse salt
and/or reconstituted dry onions. Bake bagels in pre-
heated oven at 375˚F/190˚C for 20 to 25 minutes, or
until well-browned.
Method