BAGELS, BOILED, BAKED OR BROILED - PROBABLY THE BEST KNOWN JEWISH STREET FOOD
Split a bagel in half, smear on a little cream cheese, a slice or two of smoked salmon (Lox), a sprinkle of fresh dill and maybe a squeeze of lemon. Is this going to be good or...what?
One of the very few breads that are boiled before baking. The boiling makes for a nice "chewy" texture. The bagel will stand up to any sandwich filling without falling apart. It is the perfect platform for piling on the toppings without the whole thing breaking apart and falling in your lap. How convenient is that? Once you get the hang of making your own, there will always be bagels around to knosh on.
RECIPE PRINTED FROM: THEGUTSYGOURMET.NET©
INGREDIENTS:Probably makes a "Bakers Dozen" (13)
• 4¼ cups all-purpose flour
• 2 (.25 ounce) packages active dry yeast
• 1½ cups warm water (110ºF (45º C)
• 3 tablespoons white sugar
• 1 tablespoon salt
• 1 tablespoon white sugar
1. In large bowl, combine 1½ cups flour and yeast. Mix water, 3 tablespoons sugar and salt
together, and add to the dry ingredients. Beat with a mixer for half a minute at a low speed,
scraping the sides of the bowl clean. Beat at a higher speed for 3 minutes. Then, by hand, mix
in enough flour to make a moderately stiff dough.
2. Turn out onto a lightly floured surface and knead until smooth and elastic (8-10 minutes). Cover,
let rest for 15 minutes.
3. Cut into 12 portions, shape into smooth balls. Poke a hole in the center with your finger, and
gently enlarge the hole while working the bagel into a uniform shape. Cover, let rise 20 minutes.
4. Meanwhile, start a gallon of water boiling. Put 1 tablespoon of sugar in it, mix it around a bit.
Reduce to simmering.
5. When the bagels are ready, put 4 or 5 bagels into the water, and cook 7 minutes, turning once.
Drain them.**SEE COOK'S NOTE** Place on a greased baking sheet, and bake at 400ºF for 30 to 35 minutes.
DO NOT LET THE BAGELS TOUCH EACH OTHER WHEN BAKING
Remove from oven, eat hot or cold.
Just after you remove the bagels from the boiling water and drain them, it is time to dip them in a
topping of your choice. This can be poppy seeds, sesame seeds, finely diced onion or even a sweet
topping like a mixture of sugar and cinnamon. You can also leave them plain with no topping.
6. Broiling option:
For a glossier surface, place raised bagels on a non-greased baking sheet prior to boiling them.
Broil them five inches from heat for 1 to 1½ minutes on each side**SEE COOK'S NOTE**. Then
put them into the hot water to be boiled as above. Note: do not bake broiled bagels as long as
non-broiled ones, 25 minutes should be long enough.
Note: do not bake broiled bagels as long as non-broiled ones, 20 minutes should be long enough.
NOTE: ALTHOUGH NOT THE EXACT RECIPE SHOWN, THE VIDEO BELOW MIGHT BE OF HELP.
HOW TO MAKE BOILED BAGELS
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