{"id":3921,"date":"2013-12-01T22:22:11","date_gmt":"2013-12-01T22:22:11","guid":{"rendered":"https:\/\/www.grandpacooks.com\/recipes\/?p=3921"},"modified":"2022-04-17T22:04:51","modified_gmt":"2022-04-18T05:04:51","slug":"bagels","status":"publish","type":"post","link":"https:\/\/www.grandpacooks.com\/recipes\/bagels\/","title":{"rendered":"Bagels"},"content":{"rendered":"<h2>Basic Bagel Instructions<\/h2>\n<ul>\n<li>2 C High Gluten Flour<\/li>\n<li>1 TBL Yeast<\/li>\n<li>3 TBL Brown sugar<\/li>\n<li>2 TBL Honey<\/li>\n<li>1\/2 Water (or as needed)<\/li>\n<li>1 egg yolk\n<ul>\n<li>MIX ALL TOGETHER FIRST AND THEN ADD<\/li>\n<\/ul>\n<\/li>\n<li>Salt (for later)\n<ul>\n<li>THIS IS FOR BRUSHING THE TOP JUST BEFORE BAKING<\/li>\n<\/ul>\n<\/li>\n<li>1 egg white (reserved)<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<ol>\n<li>Use pizza dough or bread dough &#8211; prepare as you would for bread<\/li>\n<li>Form into tennis ball sized pieces<\/li>\n<li>Form into donuts and place on spray-oiled piece of parchment paper<\/li>\n<li>Let rise 90 minutes<\/li>\n<li>Meanwhile bring hot water to boiling in a shallow pan with lots of salt and some honey plus 1 TBL baking soda to increase the pH of the water (to about 8-9) which will improve browning and texture by making it more chewy rather than dough<\/li>\n<li>Cut apart parchment paper so they don&#8217;t lose their rise<\/li>\n<li>Slide uncooked bagels into boiling hot water bath and cook 2 minutes per side\n<ul>\n<li>Parchment paper topside, then gently remove after two minutes, then flip<\/li>\n<\/ul>\n<\/li>\n<li>Set aside to completely drain<\/li>\n<li>Sprinkle cornmeal on cookie sheet<\/li>\n<li>Place bagels on cookie sheet<\/li>\n<li>Brush top with egg wash<\/li>\n<li>Sprinkle with sesame seeds<\/li>\n<li>Bake at 400\u00b0 for 25 to 30 minutes<\/li>\n<\/ol>\n<h2>Same Day Bagels<\/h2>\n<p>Bagels are better when they are allowed to rise overnight. This allows the dough to develop much more complexity. If you are in more of a hurry, use this recipe, otherwise, try Overnight Bagels for a better flavor<\/p>\n<p><strong>INGREDIENTS<\/strong><\/p>\n<ul>\n<li>PROOF YOUR YEAST\n<ul>\n<li>1\/4 CU PLUS 1 TBL warm water or broth<\/li>\n<li>1 TBL sugar<\/li>\n<li>1 tsp Instant Yeast (not quick rising)<\/li>\n<\/ul>\n<\/li>\n<li>IN A LARGE MIXING BOWL, SIFT TOGETHER<br \/>\n&gt; DRY INGREDIENTS<\/li>\n<li>1 CU all purpose flour<\/li>\n<li>1\/2 CU whole wheat flour<\/li>\n<li>1 tsp baking powder<\/li>\n<li>1 tsp baking soda<\/li>\n<li>scant salt<br \/>\n&gt; THEN COMBINE THE OTHER WET INGREDIENTS IN A SEPARATE BOWL<\/li>\n<li>1 TBL vegetable oil<\/li>\n<li>1 egg yolk (reserve the white)<br \/>\n&gt; YOU WILL USE THESE THINGS AFTER THE BAGEL HAS BAKED<\/li>\n<li>1 egg white<\/li>\n<li>1 1\/2 teaspoons water<\/li>\n<li>Sesame seeds or poppy seeds (optional)<\/li>\n<\/ul>\n<p><strong>STEP BY STEP<\/strong><\/p>\n<ol>\n<li>PROOF THE YEAST &#8211; Combine water, sugar and yeast into a small glass bowl, then let the mixture sit for 5 minutes so that the yeast can thoroughly dissolve. You should see lots of bubbles forming.<\/li>\n<li>Meanwhile, whisk together the six dry ingredients<br \/>\nOPTIONAL: Mix in onion powder or garlic powder<\/li>\n<li>Mix the egg yolk and vegetable oil in a small mixing bowl<br \/>\nThe next steps will happen quickly.&nbsp; Read Step 4, 5 and 6 before going any further.<\/li>\n<li>COMBINE EVERYTHING that you&#8217;ve done so far into your large mixing bowl.<\/li>\n<li>Stir to quickly combine. If you do it too slowly, the flour will absorb the moisture unevenly and be harder to mix completely.<\/li>\n<li>Remove the dough ball from the mixing pan and place on a floured surface and knead it with floured hands for 10 &#8211; 15 minutes, using additional flour as necessary to keep the dough from sticking. When fully kneaded, the dough will be firm but supple and should hold the imprint of your finger.<\/li>\n<li>OPTIONAL: Let rise for 1 hour, then beat down and proceed with Step 8<\/li>\n<li>Form two balls of dough into a ball, and then flatten into a doughnut, making a hole in the middle.<\/li>\n<li>Lay the doughnuts on a plate sprinkled with corn meal.&nbsp; Sprinkle some also on the top.<\/li>\n<li>Cover lightly with a piece of plastic wrap, then a lightweight dark cloth and let rise in a warm place for at least two hours<br \/>\nDO NOT compress them with the plastic, or they won&#8217;t be able to rise.<\/li>\n<li>While bagels are warming and rising, fill a large soup pot about two thirds with water. and start it boiling.<\/li>\n<li>Preheat oven to 350 F.<\/li>\n<li>Gently (and very carefully) tip or slide bagels into boiling water and boil about 45 seconds on each side. They should float, but don&#8217;t worry if they sink initially &#8211; they&#8217;ll quickly rise to the surface.&nbsp; Try not to deflate them with over handling.<\/li>\n<li>Using your slotted spoon, transfer the bagels to a greased or floured baking sheet, leaving space between them.<\/li>\n<li>The bagels will bake on the center oven rack until they are deep golden brown, about 22 to 25 minutes.<\/li>\n<li>Meanwhile, make a glaze by whisking half egg white and half water in a small bowl until frothy.<\/li>\n<li>Transfer the bagels to a wire rack to cool once baked<\/li>\n<li>Using a pastry brush, coat the surface of the bagels with the glaze.<\/li>\n<li>Sprinkle on sesame seeds or poppy seeds, if desired.<\/li>\n<\/ol>\n<p><strong>MORE NOTES<\/strong><\/p>\n<ul>\n<li>FLAT BAGELS ? &#8211; Collapsing breads lack insufficient protein to form the protein chains needed. Bagel dough should be stiff and you must knead it for a long enough period to form the gluten required. By hand, this is at least 15 minutes.<\/li>\n<li>Make smaller batches if you are hand kneading the dough. It can get tiresome.<\/li>\n<li>By mixer: knead 7 minutes at least.<\/li>\n<li>An old technique was roll the dough into a 12 inch rope then overlap the ends to form the bagel. This would insure sufficient gluten in the dough and provide a chewy texture.<\/li>\n<li>Another tip would be to use vital wheat gluten (available at many supermarkets) and add \u00bc cup to your recipe to provide the gluten needed.<br \/>\nReduce your flour by \u00bc cup<\/li>\n<li>You can also use a high-gluten flour like King Arthur\u2019s High Gluten flour or a bread flour.<\/li>\n<li>If you want a stiffer dough, cut back on the liquid by 1\/8 cup.&nbsp; A higher flour to water ratio will give you a chewier and heavier bagel, which many prefer.<\/li>\n<li>Mix spices or other items into flour prior to combining with water: (eg) garlic, onion powder, blueberry<\/li>\n<\/ul>\n<h2>Overnight Bagels<\/h2>\n<p>Bagels are better when they are allowed to rise overnight.&nbsp; This allows the dough to develop much more complexity.&nbsp; If you are in more of a hurry, make Same Day Bagels.<\/p>\n<p><strong>INGREDIENTS<\/strong><\/p>\n<ul>\n<li>PROOF YOUR YEAST\n<ul>\n<li>1\/3 CU warm water or broth<\/li>\n<li>1 TBL sugar<\/li>\n<li>1 tsp Instant Yeast (not quick rising)<\/li>\n<\/ul>\n<\/li>\n<li>IN A LARGE MIXING BOWL, SIFT TOGETHER<br \/>\n&gt; DRY INGREDIENTS<\/li>\n<li>1 CU all purpose flour<\/li>\n<li>1\/2 CU whole wheat flour<\/li>\n<li>1 tsp baking powder<\/li>\n<li>1 tsp baking soda<\/li>\n<li>1 tsp gluten (optional)<\/li>\n<li>scant salt<br \/>\n&gt; THEN COMBINE THE OTHER WET INGREDIENTS IN A SEPARATE BOWL<\/li>\n<li>1 TBL vegetable oil<\/li>\n<li>1 egg yolk (reserve the white)<br \/>\n&gt; YOU WILL USE THESE THINGS AFTER THE BAGEL HAS BAKED<\/li>\n<li>1 egg white<\/li>\n<li>1 1\/2 teaspoons water<\/li>\n<li>Sesame seeds or poppy seeds (optional)<\/li>\n<\/ul>\n<p><strong>STEP BY STEP<\/strong><\/p>\n<ol>\n<li>PROOF THE YEAST &#8211; Combine water, sugar and yeast into a small glass bowl, then let the mixture sit for 5 minutes so that the yeast can thoroughly dissolve. You should see lots of bubbles forming.<\/li>\n<li>Meanwhile, whisk together the six dry ingredients<br \/>\nOPTIONAL: Mix in onion powder or garlic powder<\/li>\n<li>Mix the egg yolk and vegetable oil in a small mixing bowl<br \/>\nThe next steps will happen quickly.&nbsp; Read Step 4, 5 and 6 before going any further.<\/li>\n<li>COMBINE EVERYTHING that you&#8217;ve done so far into your large mixing bowl.<\/li>\n<li>Stir to quickly combine. If you do it too slowly, the flour will absorb the moisture unevenly and be harder to mix completely.<\/li>\n<li>Remove the dough ball from the mixing pan and place on a floured surface and knead it with floured hands for 10 &#8211; 15 minutes, using additional flour as necessary to keep the dough from sticking. When fully kneaded, the dough will be firm but supple and should hold the imprint of your finger.<\/li>\n<li>OPTIONAL: Let rise for 1 hour, then beat down and proceed with Step 8<\/li>\n<li>Form two balls of dough into a ball, and then flatten into a doughnut, making a hole in the middle.<\/li>\n<li>Sprinkle the doughnuts with corn meal (to keep from sticking) and let rest on a small plate<\/li>\n<li>Cover lightly with a piece of plastic wrap and let rise at room temperature for at least two hours or overnight.<br \/>\nDO NOT compress them with the plastic, or they won&#8217;t be able to rise.<\/li>\n<li>The next morning, cover with a dark cloth and move into the sunlight (or other warm place)<\/li>\n<li>While bagels are warming and rising, fill a large soup pot about two thirds with water. and start it boiling.<\/li>\n<li>Preheat oven to 350 F.<\/li>\n<li>Gently (and very carefully) ease bagels into boiling water and boil about 45 seconds on each side. They should float, but don&#8217;t worry if they sink initially &#8211; they&#8217;ll quickly rise to the surface.<\/li>\n<li>Using your slotted spoon, transfer the bagels to a greased or floured baking sheet, leaving space between them.<\/li>\n<li>The bagels will bake on the center oven rack until they are deep golden brown, about 22 to 25 minutes.<\/li>\n<li>Meanwhile, make a glaze by whisking half egg white and half water in a small bowl until frothy.<\/li>\n<li>Transfer the bagels to a wire rack to cool once baked<\/li>\n<li>Using a pastry brush, coat the surface of the bagels with the glaze.<\/li>\n<li>Sprinkle on sesame seeds or poppy seeds, if desired.<\/li>\n<\/ol>\n<p><strong>MORE NOTES<\/strong><\/p>\n<ul>\n<li>These are best when you make them the night before, refrigerate, and bake the following morning, but you can make them that very morning if you wish.<\/li>\n<li>At step 11, just forget the words &#8220;The next morning.&#8221;<\/li>\n<li>FLAT BAGELS ? &#8211; Collapsing breads lack insufficient protein to form the protein chains needed. Bagel dough should be stiff and you must knead it for a long enough period to form the gluten required. By hand, this is at least 15 minutes.<\/li>\n<li>Make smaller batches if you are hand kneading the dough. It can get tiresome.<\/li>\n<li>By mixer: knead 7 minutes at least.<\/li>\n<li>An old technique was roll the dough into a 12 inch rope then overlap the ends to form the bagel. This would insure sufficient gluten in the dough and provide a chewy texture.<\/li>\n<li>Another tip would be to use vital wheat gluten (available at many supermarkets) and add \u00bc cup to your recipe to provide the gluten needed.<br \/>\nReduce your flour by \u00bc cup<\/li>\n<li>You can also use a high-gluten flour like King Arthur\u2019s High Gluten flour or a bread flour.<\/li>\n<li>If you want a stiffer dough, cut back on the liquid by 1\/8 cup.&nbsp; A higher flour to water ratio will give you a chewier and heavier bagel, which many prefer.<\/li>\n<li>Mix spices or other items into flour prior to combining with water: (eg) garlic, onion powder, blueberry<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Basic Bagel Instructions 2 C High Gluten Flour 1 TBL Yeast 3 TBL Brown sugar 2 TBL Honey 1\/2 Water (or as needed) 1 egg yolk MIX ALL TOGETHER FIRST AND THEN ADD Salt (for later) THIS IS FOR BRUSHING THE TOP JUST BEFORE BAKING 1 egg white (reserved) &nbsp; Use pizza dough or bread &hellip; <a href=\"https:\/\/www.grandpacooks.com\/recipes\/bagels\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Bagels&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-3921","post","type-post","status-publish","format-standard","hentry","category-grandpas-private-collection"],"_links":{"self":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/3921","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/comments?post=3921"}],"version-history":[{"count":7,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/3921\/revisions"}],"predecessor-version":[{"id":22189,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/3921\/revisions\/22189"}],"wp:attachment":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/media?parent=3921"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/categories?post=3921"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/tags?post=3921"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}