As a few of you requested, here's my recipe for bagels using the bread machine to make the dough. It's adapted from "The Bread Machine Baker" by Elizabeth M. Harbison.
2 t. Kosher salt
2 T. granulated sugar
1 1/8 c. water
3 c. bread flour (can use regular flour)
1 T. (NOT t.) yeast
Put all the ingredients into your bread machine and set it to dough or manual. Let it knead and rise once, then remove the dough and turn the machine off--you don't want bagels to become too airy.
Divide the dough into 8 to 10 equal balls. Punch your thumbs through each ball, forming the circle that way. (You may also roll each ball into a thick cord and form it into a circle, wetting the ends to make it stick together.)
Grease a cookie sheet and put the bagels on it. Cover them with a lint-free dish cloth and let them rise in a warm, draft-free place for 15-30 minutes. (Preheat oven to 550
The question is, do you import real NYC water for the bagels? [img]http://uumor.pair.com/nutalle2/peanutallergy/wink.gif[/img]
Amy
Amy...what can I say but that my husband is a "New Yorker" and just loves these bagels! Never told him I didn't import the water! Just one of those things you do to "save the marriage!" Ha! Ha! Donni
Thanks for posting Donni.
One question.
Is t teaspoon and T tablespoon?
Donni, the recipe sounds great! Thanks so much for posting it. (I never even knew my oven could get [b]that[/b] hot! [img]http://uumor.pair.com/nutalle2/peanutallergy/biggrin.gif[/img]
Amy, my MIL has finally admitted that we can get decent bagels out here. She used to bring them from New York. (We still love it when she brings Bruce's onion rolls!)
[img]http://uumor.pair.com/nutalle2/peanutallergy/smile.gif[/img] Miriam
I was joking about the water because when my cousins first moved out to L.A. (about 25 years ago) the only place that had decent bagels claimed to have hundreds of gallons of NYC water flown in daily! [img]http://uumor.pair.com/nutalle2/peanutallergy/eek.gif[/img]
Amy
Amy, that's hilarious. I have definitely heard that the NY water somehow makes the bagels extra delicious - but I didn't know that a restaurant actually had water flown in! [img]http://uumor.pair.com/nutalle2/peanutallergy/smile.gif[/img] Miriam
I know all the jokes (some so serious--take my MIL, for instance...but that's another story!) about NY water! Gosh, I've been there many times and drank the water--I'll take bottle water any day over NY water! But then, I'm a "Southerner!" so my opinion/taste doesn't count!
Yes, t is teaspoon and T is tablespoon...sorry, I was lazy and didn't spell it out!
So...who's having fresh homemade bagels for breakfast in the morning???? (Not me--I just had guests for Shabbat dinner and my 4-year-old has been a terror all day that I sent him with DH to the synagogue without me. In fact, I shoved them both out the door! Tomorrow, I'm hosting a "congratulations on your retirement" party for a former co-worker so I've lots of non-bagel breads to make in the AM.)
First I had to make plain bread, now I'm working on French Stick (goes with tonights dinner of home made chili). I think tomorrow we're off to visit MIL, so, hopefully I can get started Monday morning.
Hubby is in *one of those moods*. Walking around saying - big deal I had bagels three times this week.
Can't even get mad at him over it though. He showed up late one night and brought a peace offering of Krispy Kreme. Then when I went to give him a kiss he jumped back put his hand over his mouth and said he'd cheated, eaten a snickers earlier that day. So although he teases, he also takes care. [img]http://uumor.pair.com/nutalle2/peanutallergy/smile.gif[/img]
Yesterdays trip was cancelled, so I made the bagels. They were delicious.
Donni - thanks for the bagel recipe. Does the pan/pot HAVE to be non-aluminum? All of mine are aluminum! What do you use?
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