Jewish Bagel Recipe From Scratch Food

HOMEMADE BAGELS

Steps:

• For the dough: Pour 1/2 cup warm water into a mixing bowl. Mix in the barley malt syrup, yeast packet and sugar until dissolved, then allow the yeast to foam, 10 minutes.
• To the bowl of a stand mixer fitted with the dough hook attachment, add the bread flour and salt and mix to combine. When the yeast mixture is ready, pour into the flour along with an additional 1 3/4 cups warm water. Mix until a soft dough forms. Your dough should clean the bowl and begin to climb the hook. Mix for about 5 minutes more on medium speed.
• After 5 minutes of mixing, pour the dough onto a clean surface and continue kneading by hand for an additional 15 minutes, until the dough is stiff, slightly tacky and very smooth. Put the dough in a clean bowl and cover with a damp towel. Let rise until doubled in size, 1 to 1 1/2 hours (see Cook's Note).
• Pre-shape the dough: Fold the dough down, deflating it, then turn out onto a clean work surface. Cut the dough into 12 equal pieces, about 4 ounces each. Form each piece of dough into a tight ball, rounding it in a circular motion until smooth. Place on a parchment-lined sheet tray lightly sprayed with cooking spray and repeat with the remaining dough, 6 to a tray. Cover with a damp towel and allow to rest for 10 to 15 minutes.
• Shape and proof: Roll out each ball into a rope roughly 9 to 10 inches. Pick up the rope and wrap it around your fingers where they meet your palm, overlapping the ends and forming a ring of even thickness. Seal the seam by rolling on your palm, then reshape if necessary into an even ring. Place back on the parchment and repeat with the remaining dough. Cover tightly with plastic wrap, then place the damp towel over the sheet tray. Refrigerate at least 4 hours or overnight.
• Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Your grill should be at 450 degrees F.
• Finishing and baking: Allow the chill to come off of the bagels for at least 1 hour before baking. The bagels are ready to finish when the dough floats in room temperature water. Fill a bowl with room temperature water, pick up a bagel and drop it into the bowl. If it floats, the bagels are ready to proceed with the rest of the finishing and baking process. If the dough sinks, allow the dough to set out at room temperature for another 30 minutes and test again.
• For the bagels: Fill a pot halfway with water and bring to a boil on the direct heat side of the grill. Whisk in the barley malt syrup and baking soda. The water should look like brewed black tea. Drop as many bagels as will comfortably fit, about 4, into the pot and boil for 1 minute, flipping halfway through. Remove to a draining rack and continue with the remaining bagels. Pour your desired toppings onto plates and dip the tops of each bagel into the topping, pressing gently.
• Put the bagels on a cast-iron pan, place on the offset heat part of the grill, close the grill and bake until the bagels are deep golden brown, 20 to 25 minutes. Let cool before serving.
• Oven method: Bake on a parchment-lined rimmed baking sheet at 450 degrees F for 40 to 45 minutes.

HOMEMADE BAGELS

Steps:

• Combine the water, yeast, and 3 tablespoons of the sugar in the bowl of an upright mixer fitted with a dough hook. Stir and let stand until foamy, about 5 minutes. Gradually add 4 cups of the flour and the salt, and mix until the mixture comes together.
• Add 1 to 1 1/2 cups additional flour 1/2 cup at a time to make a stiff dough, either stirring with the wooden spoon or working with your hands. Turn out onto a lightly floured surface and knead until smooth and no longer sticky, about 5 minutes, adding just as much flour as needed. (Dough should be heavier and stiffer than regular yeast bread dough.)
• Grease a large bowl with 1 teaspoon of the oil. Place the dough in the bowl, turning to coat. Cover and let rise in a warm, draft-free spot until almost doubled, about 1 hour.
• Grease a baking sheet with the remaining teaspoon of oil.
• Remove the dough from the bowl and punch it down. Divide into 12 equal pieces, about 2 to 3 ounces each, measuring about 4 inches across. Form each piece of dough into a ball. Roll each ball into a 4 to 6-inch log. Join the ends and place fingers through the hole and roll the ends together. Repeat with the remaining dough. Place on the prepared baking sheet, cover with a clean cloth, and let rest until risen but not doubled in a draft-free spot, 20 to 30 minutes.
• Preheat the oven to 400 degrees F.
• Sprinkle the cornmeal on another baking sheet.
• In a large, heavy pot, bring 12 cups of water and the remaining tablespoon of sugar to a boil. In batches, add the bagels to the water and boil, turning, for 30 seconds to 1 minute. Dip the bagel tops in desired toppings. Flip bagels onto the prepared sheet pan. Bake for 5 minutes, turn over and cook for another 30 to 35 minutes.
• Remove from the oven and let cool on a wire rack.

THE REAL NEW YORK BAGEL RECIPE

Steps:

• In a medium/large bowl or pot, stir the sponge together with a whisk or wooden spoon. Make sure to get all dry materials mixed in well.
• Cover with plastic wrap and keep at room temperature for 2+ hours.
• After sponge is bubbly with small holes at the top and about 2 hours have gone by, pour sponge into your mixing bowl.
• Attach dough hook. Then add all ingredients listed for dough. Flour can be added gradually as mixer is going.
• Knead with dough hook for approximately 10 minutes or until dough looks smooth and is not too sticky. Dough should be quite stiff (add more flour if needed).
• Turn out on counter and knead by hand for a few minutes. (More if your mixer couldn't handle the kneading for very long). Make sure dough does not stick to fingers to get to proper consistency.
• Divide dough with a knife into 12 equal pieces about 4.5 oz. each. make into "balls". Cover to rest with plastic wrap for 20 minutes.
• Shape each ball into a bagel by pushing your thumb(s) through the middle.
• then using your two index fingers in the hole, make fast circular motions, stretching the hole out a bit. Don't worry if they are not perfect.
• Place bagels on sheet pans or cookie sheets that have been sprayed with cooking spray oil. Leave an inch or so on all sides.
• Let rise under plastic wrap for 20 minutes then place in refrigerator.
• Refrigerate for at least 3 hours or preferably overnight.
• Pull pans from fridge, get a large pot (4 quarts) of water on the boil and preheat the oven to 500 deg. F. move racks to the top of the oven.
• Add 1 T. baking soda to water (this increases the color depth and flavor of the bagel while baking).
• When water is boiling, pull 2-3 bagels at a time gently and place them upside down in the water.
• Boil for 30 seconds then flip over with a large slotted spoon or similar and repeat for other side. (if perchance your bagels have had time to warm up from the fridge the boiling time decreases--if your bagels are coming out of the boiling water looking too flat, decrease the boiling time on each side but always go a minimum of 15 seconds per side).
• Remove each bagel with spoon and slide off on to a large clean cotton cloth (flour sack type material not terry cloth) for draining.
• Repeat with all other bagels.
• Place parchment paper in your sheet pans or cookie sheets.
• Spread corn meal evenly and lightly on parchment paper.
• Place moist, warm bagels gently on corn meal. You can place them touching one another. Sometimes we like our bagels plain with no toppings, if you do, skip the next couple steps --.
• Make an egg wash with 1 egg mixed with approx 1/2 cup of water and when well-mixed, brush across tops of bagels. If you don't like a slightly eggy taste, you could brush with just egg whites mixed with a bit of water. This will help hold topping on.
• Sprinkle with desired toppings (I like toasted sesame seeds and poppy seeds the best, but this could include a dizzying number of different toppings-whatever you like).
• Turn oven down to 450 deg F. as you place pan(s) in oven.
• Bake for 5-7 minutes then turn pan around and switch pans on racks as necessary.
• Bake for another 5-10 minutes turning as necessary and repeat this until all bagels are evenly deep golden brown. Total cooking time will be 20-25 minutes until all are evenly deep golden.
• Remove from oven, let cool on pan for a few minutes, then transfer to a wire rack for at least 15 minutes (ok, 5 minutes!) before devouring.

HOMEMADE BAGELS

Steps:

• In the bowl of an electric mixer, whisk together yeast and warm water. Let stand until foamy, about 5 minutes. Attach bowl to mixer fitted with the dough hook. With the mixer on a low speed, add sugar, 1 tablespoon malt syrup, flour, and salt. Knead until a dough forms, about 1 minute. The dough should be slightly tacky but not sticky (if necessary, add more flour or water, 1 tablespoon at a time). Continue to knead dough for 5 more minutes. Transfer the dough to a lightly oiled bowl; cover with oiled plastic wrap. Let rise in a warm place until doubled in bulk, about 2 hours. Divide dough into 10 equal pieces. Cover with a damp, clean kitchen towel, and let rest for about 20 minutes. (This will relax the dough and make it easier to shape.)
• Line two unrimmed baking sheets with parchment paper, and lightly brush with oil; set aside. With lightly oiled hands, roll each piece of dough into a 6-inch rope. Holding one end of rope between your thumb and forefinger, wrap dough around your hand to form a circle with overlapping ends (they should overlap by a few inches). Still holding the dough, press the overlapping ends on the work surface, rolling back and forth to seal with the palm of your hand.
• Place the bagels 2 inches apart on the prepared baking sheets. Cover with a piece of oiled plastic wrap, and let rest until slightly puffed, about 20 minutes.
• Preheat the oven to 500 degrees, with racks in the upper and lower thirds. Fill a large stockpot (the wider, the better) with about 5 quarts of water, and bring to a boil. Add remaining 2 tablespoons malt syrup. Gently drop bagels into the water. (Add as many bagels as will comfortably fit without touching each other.) After 30 seconds, use a slotted spoon or skimmer to flip bagels over; simmer for 30 seconds more.
• Using the slotted spoon, return bagels to parchment-lined sheets. Top with seeds or coarse salt, as desired, while bagels are still wet.
• Immediately place sheets in the oven. Bake for 5 minutes, then rotate sheets and reduce oven temperature to 350 degrees. Continue to bake until the tops of the bagels begin to turn golden brown, about 10 minutes. Using a spatula, flip bagels over, and continue to bake until other sides turn golden brown, about 5 minutes more. Transfer bagels to a wire rack to cool completely.
• Bagels can be kept in an airtight container at room temperature for up to 1 day, or frozen, tightly wrapped in plastic or stored in resealable bags, for up to 3 weeks. Preslice bagels before freezing for easy toasting.

BAGELS

Steps:

• Mix the yeast with 300ml lukewarm water. Put the flour, sugar and 1 tsp salt in a large bowl and mix together. Pour over the yeasty liquid and mix into a rough dough.
• Tip out onto the work surface and knead together until smooth and elastic - this should take around 10 mins.
• Put the dough in a lightly oiled bowl and cover with a piece of oiled cling film. Place in a warm area and leave until doubled in size, about 1 hr, then uncover and tip onto your work surface.
• Divide the dough into 10 portions and form into balls - I like to weigh them to make sure that they're all the same size. Line up on 2 parchment-lined baking trays and cover lightly with cling film.
• Leave for around 30 mins or until risen and puffy, then remove the cling film.
• Use a floured finger to make a hole in the centre of each bagel, swirling it around to stretch the dough a little, but being careful not to knock out too much air. Heat oven to 180C/160C fan/gas 4.
• Fill a large saucepan with water and bring to the boil. Add the bicarbonate of soda to alkalise the water (see tip, below left). Place 1-2 of the bagels in the water at a time and boil for 1 min (2 mins if you want a chewier bagel), turning over halfway through. Using a slotted spoon, lift out the bagels, drain well and place back on the baking tray.
• Brush the bagels with the egg white and sprinkle with your chosen seeds. Bake for 20-25 mins or until golden brown. Transfer to a wire rack to cool before eating. They will keep for 3-4 days, or freeze for 2 months (see How to freeze, below left).

BROOKLYN BIALY RECIPE(BIALYSTOK KUCKEN)

Steps:

• Cover two baking sheets with parchment paper and sprinkle lightly with cornmeal. Prepare Onion Topping:.
• In a small bowl, combine vegetable or olive oil, poppy seeds, onions, and salt; set aside, set aside.
• In a large bowl, combine 1/2 cup water, yeast, and sugar; let stand 10 minutes or until foamy.
• Add remaining 1 1/2 cups water, salt, bread flour, and all-purpose flour.
• Knead by hand or with dough hook of mixer for 8 minutes until smooth (the dough will be soft).
• Add flour if you think the dough is too moist , a tablespoon at a time.
• If the dough is looking dry, add warm water, a tablespoons at a time.
• Form dough into a ball and place in a lightly oiled bowl, turning to oil all sides. Cover with plastic wrap and let rise 1 1/2 hours or until tripled in bulk. Punch dough down in bowl, turn it over, cover with plastic wrap, and let rise another 45 minutes or until doubled in bulk.
• On a floured board or counter, punch dough down and roll into a log.
• With a sharp knife, cut log into 8 rounds. Lay dough rounds flat on a lightly floured board, cover with a towel, and let them rest 10 minutes.
• Gently pat each dough round into circles (a little higher in the middle than at the edge), each about 3 to 4 inches in diameter. Place bialys on prepared baking sheets, cover with plastic wrap, and let rise an additional 30 minutes or until increased by about half in bulk (don't let them over-rise).
• Make an indention in the center of each bialy with two fingers of each hand, pressing from the center outward, leaving a 1-inch rim.
• Place approximately 1 teaspoon of Onion Topping in the hole of each bialy.
• Dust lightly with flour, cover with plastic wrap, and let rise 15 minutes.
• Preheat oven to 425 degrees F.
• Bake on upper and lower shelves of the oven for 6 to 7 minutes, then switch pans and reverse positions of pans (front to back), and bake another 5 to 6 minutes until bialys are lightly browned.
• NOTE: These are soft rolls, and it is important not to bake them too long or they will be very dry.
• Remove from oven and let cool on wire racks.
• After cooling, immediately place in a plastic bag (this will allow the exterior to soften slightly).
• NOTE: These rolls are best eaten fresh, preferably lightly toasted and smeared with cream cheese. For longer storage, keep in the freezer.
• Makes 8 bialys.

REAL HOMEMADE BAGELS

Steps:

• Combine 1 1/4 cup water, flour, sugar, 1 teaspoon salt, vegetable oil, and yeast in the mixing bowl of a stand mixer. Mix on low speed using the dough hook until well-developed, about 8 minutes. To ensure the gluten has developed fully, cut off a walnut-sized piece of dough. Flour your fingers, and then stretch the dough: if it tears immediately, the dough needs more kneading. Fully developed dough should form a thin translucent "windowpane."
• Transfer the dough to a lightly oiled bowl, cover it with plastic wrap and a kitchen towel, and let rise for 2 hours.
• Punch the dough down, place it on a lightly floured work surface, and use a knife or dough scraper to divide the dough into 6 pieces (or more, for smaller bagels). Roll each piece of dough into a sausage shape about 6 inches long. Join the ends to form a circle. Repeat with the remaining dough, and let the bagels rest for 15 minutes.
• Preheat oven to 475 degrees F (245 degrees C). Line a baking sheet with parchment paper. Arrange small plates with poppy seeds, sesame seeds, and onion flakes next to the baking sheet.
• Bring 4 quarts water to a boil in a large pot. Add honey, if desired (see Editor's Note). Boil the bagels, three at a time, until they rise to the surface of the pot, about 1 minute per side. Remove the bagels with a slotted spoon and place them on the parchment-lined baking sheet.
• Dip the tops of the wet bagels into the toppings and arrange them, seeds up, on the baking sheet. Sprinkle with coarse salt, if desired. Bake in the preheated oven until the bagels begin to brown, 15 to 20 minutes.