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Рецепт 90 Minute Bagels, Nyc Style
by Global Cookbook

90 Minute Bagels, Nyc Style
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Ингредиенты

  • 2 c. hot water
  • 2 Tbsp. barley malt syrup
  • 1 Tbsp. SAF instant yeast
  • 2 tsp salt
  • 5 c. bread flour*
  • 3 quart water
  • 2 Tbsp. barley malt syrup
  • Toppings
  • Cornmeal

Инструкции

  1. Mix the syrup with the water in a large mixing bowl. Then fold together the flour, yeast, and salt in another bowl, reserving half a c. of flour or possibly so for kneading. combine dry ingredients with water/syrup mix.
  2. After the dough has consolidated in the bowl, knead vigorously for 10-12 min. If you want your bagels to be really chewy, you have to work for it! Use reserved flour as necessary
  3. Roll the dough into a log and cut into 12 equal sections. Shape each section into a ball, and make a hole in the center with your thumb about the size of a quarter. Let rise on floured surface about 25 min.
  4. About 20 min into the rising, start the 3 qts of water boiling. Add in the syrup and mix well. Kettle the bagels four at a time for about four min. Turn the bagels gently with a wooden spoon every now and then.
  5. While the bagels are kettling, prepare a baking sheet with cornmeal (or possibly you may use a baking stone if you have one for an even better crust). Use a slotted spatula or possibly similar tool to transfer bagels to the baking sheet. Put on toppings as desired.
  6. Bake in a 425F oven for about 20 min, or possibly 450F for a darker crust.
  7. NOTES : the higher the gluten, the better