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Article: 8581 of rec.food.recipes
From: Gregory Larkin <greg@viewlogic.com>
Newsgroups: rec.food.recipes
Subject: Bagel Recipe
Date: 4 Apr 1994 11:18:10 -0400
Organization: University of Kentucky, Dept. of Math Sciences
Message-ID: <2npb3i$sf8@s.ms.uky.edu>
Date: 03 Aug 1993 00:07:00 -0500 (EST)
From: Lyn Jeanie Paterson <PATERSON@ABRSLE.AGR.CA>
Subject: BAGELS!
I've been meaning to post this for over a week.
The Basic Bagel Recipe
2-1/2 to 3 cups spelt or whole wheat bread flour
1-1/4 cups water
1 packet (1/4 oz or 1 tbsp) quick rising yeast
1 tsp salt
(1 tbsp molasses - I add it for the taste and to give the yeast oomph)
In a large mixing bowl combine 2-1/2 cups flour and yeast. Heat water
and salt in a saucepan 'til warm to the touch (110 F) Mix water into
flour to form a dough. Knead for 10 - 12 minutes until smooth and
elastic (earlobe consistency), adding remaining flour as necessary to
make a barely sticky dough.
Form the dough into an 8 inch long cylinder, and cut it into 8 equally
sized pieces. Form each piece into a smooth ball (try to remove any
seams by rolling it between your hands. Poke your thumb through the
center of each piece and twirl it between your index fingers to make a
hole.
Place uncooked bagels on a floured cookie sheet and allow to rise 20
to 30 minutes in a warm place until doubled in bulk. (gas oven with
the pilot light on, electric oven with light on, sunny window or
countertop next to warm oven) Preheat oven to 375F (400F if you want a
thicker crust). In a 4 qt pot boil 8 cups water and 1/2 tsp salt.
Drop bagels, 3 at a time into the boiling water. Cook uncovered 3 - 5
minutes over high heat, turn once with a slotted spoon. Remove bagels
and transfer to a well oiled or floured baking sheet.
Bake at 375F for 25-30 minutes or 400f for 20 minutes until firm to
the touch. Cool on racks. Enjoy.
Variations
Garlic bagels: add 3 cloves minced garlic, 1 tbsp onion flakes to dry ingreds.
Herbed bagels: add 2 tsp dried mixed herbs
Millet bagels: substitute 1 cup millet meal or flour and 1-1/2 to 2 cups spelt
or whole wheat bread flour in the basic recipe.
I got this recipe from a magazine called Veggie Life (july issue).
Author of the article: Sharon Mikkelson
Recipes by: Rachel Albert-Matesz
Lyn