NO-BOIL BAGELS
"Deputy food editor Susan LaTempa stopped in at Sweet Savory Cafe & Bakery in Covina and noticed the bagels among the house-made baked goods. "They're not real New York-style bagels, but they have a character and texture that's appealing in their own way. Very light, and with a chewy crust.", LaTempa says."
6 tablespoons sugar
1 1/2 teaspoons vegetable oil
2 1/4 pounds (between 7 1/2 and 9 cups) bread flour, divided use, plus additional if needed to work with dough
2 1/4 teaspoons instant yeast
1 teaspoon salt
2 eggs
In a stand mixer fitted with the dough hook attachment, combine 3 cups water with the sugar, vegetable oil and 3 cups of the flour. Mix it at low speed until combined.
Add the yeast and another 3 cups flour and continue to knead the dough at low speed until all of the flour has been incorporated. Add the salt and the remaining flour. Knead the dough at medium speed until it's soft and smooth and it comes away from the sides of the bowl. If the dough is sticky add 1 tablespoon of flour at a time, until smooth and no longer sticky.
Roll the dough into a ball. Place the dough in a lightly greased bowl, cover with a lightweight cloth or loosely with plastic wrap. Leave the dough for about 30 minutes to 1 hour, depending on room temperature, until it doubles in volume.
Punch down the dough. On a lightly floured surface, divide the dough into 12 even balls. (If dough is reverting when shaping, let it rest for a minute and start the process again.) To keep the dough from drying out, place a damp towel on top.
Roll each ball to about 15 inches in length. Press and roll the ends together to form a bagel.
Heat the oven to 425 degrees F.
Place 4 to 6 bagels on a parchment-lined cookie sheet, leaving 1 to 1 1/2 inches between each bagel as they will spread. Cover the bagels with a cloth. Allow them to grow by half again in size, about 15 minutes. They should be light and fluffy. Widen the holes in the bagels to 1 1/2 inches each, as they will shrink while baking.
In a small bowl, beat the eggs, then brush bagels with the egg wash.
Bake until golden, about 20 to 22 minutes.
Makes 12 bagels
From: Sweet Savory Cafe & Bakery in San Dimas and Covina, Californis
Source: Betty Hallock in the Los Angeles Times, June 13, 2007
"Deputy food editor Susan LaTempa stopped in at Sweet Savory Cafe & Bakery in Covina and noticed the bagels among the house-made baked goods. "They're not real New York-style bagels, but they have a character and texture that's appealing in their own way. Very light, and with a chewy crust.", LaTempa says."
6 tablespoons sugar
1 1/2 teaspoons vegetable oil
2 1/4 pounds (between 7 1/2 and 9 cups) bread flour, divided use, plus additional if needed to work with dough
2 1/4 teaspoons instant yeast
1 teaspoon salt
2 eggs
In a stand mixer fitted with the dough hook attachment, combine 3 cups water with the sugar, vegetable oil and 3 cups of the flour. Mix it at low speed until combined.
Add the yeast and another 3 cups flour and continue to knead the dough at low speed until all of the flour has been incorporated. Add the salt and the remaining flour. Knead the dough at medium speed until it's soft and smooth and it comes away from the sides of the bowl. If the dough is sticky add 1 tablespoon of flour at a time, until smooth and no longer sticky.
Roll the dough into a ball. Place the dough in a lightly greased bowl, cover with a lightweight cloth or loosely with plastic wrap. Leave the dough for about 30 minutes to 1 hour, depending on room temperature, until it doubles in volume.
Punch down the dough. On a lightly floured surface, divide the dough into 12 even balls. (If dough is reverting when shaping, let it rest for a minute and start the process again.) To keep the dough from drying out, place a damp towel on top.
Roll each ball to about 15 inches in length. Press and roll the ends together to form a bagel.
Heat the oven to 425 degrees F.
Place 4 to 6 bagels on a parchment-lined cookie sheet, leaving 1 to 1 1/2 inches between each bagel as they will spread. Cover the bagels with a cloth. Allow them to grow by half again in size, about 15 minutes. They should be light and fluffy. Widen the holes in the bagels to 1 1/2 inches each, as they will shrink while baking.
In a small bowl, beat the eggs, then brush bagels with the egg wash.
Bake until golden, about 20 to 22 minutes.
Makes 12 bagels
From: Sweet Savory Cafe & Bakery in San Dimas and Covina, Californis
Source: Betty Hallock in the Los Angeles Times, June 13, 2007
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boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
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