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Topic: Kosher Salt Bagels (with recipe)  (Read 13387 times)
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« on: August 07, 2010 03:38:15 PM »

Why god why did these bagels come into my life?!  I can feel the carbs infiltrating the last nooks and crannies where protein had a desperate receding foot hold!!!

ok, overly dramatic for bagels?  Probably, but these are awesome bagels Wink  I can't find a single place near where I live that does a fresh bagel..  the suggestion to add kosher salt came from a Jerseyite who swears they're the best (and he's right).

I've eaten two already, it's an awful (and delicious) thing Smiley  Ok recipe:

Adapted from chow.com (http://www.chow.com/recipes/11820-chow-bagel


    * 1 1/2 cups tepid water (105F to 110F) plus 1 tablespoon for the egg wash
    * 1 (1/4-ounce) packet active dry yeast (2 1/4 teaspoons)
    * 4 cups bread flour (I used all purpose)
    * 2 tablespoons honey (or malt syrup if you have it..  I didn't)
    * 2 teaspoons kosher salt
    * 1 large egg
    * Kosher salt for topping


   1. Place 1 1/2 cups of the tepid water in a bowl and dissolve the yeast completely; set aside. Combine flour, honey, and salt in the bowl of a stand mixer fitted with a dough hook attachment. Add yeast mixture, scraping any undissolved yeast out of the bowl with a spatula.
   2. Mix on low until the dough looks shredded, about 2 minutes. Increase the speed to medium low and continue mixing until the dough is stiff, smooth, and elastic, about 8 to 9 minutes more. (I had to scrape off the hook and mash the dough back into the bottom of the bowl a couple of times). The dough should be dry, not tacky or sticky, and somewhat stiff So they say, mine was sticky as all hell.
   3. Shape the dough into a ball, place it in a large oiled bowl, and turn it to coat in oil. Cover the bowl with a damp towel and let the dough rise in a warm place about 20 minutes. (The dough will not double in size.)
   4. Meanwhile, heat the oven to 400-425F and arrange the rack in the middle. Fill a stock pot with water, bring to a boil over high heat, then reduce heat to medium low and let simmer (letting it boil first made a huge difference in the way the bagels look for some reason..  they were much more smooth and pretty this time than the last time I made bagels).
   5. Turn the risen dough out onto a dry lightly floured surface. Divide the dough into 12 equal pieces, about 3 ounces each (I got 15 out of mine). Roll each piece into a 9-inch-long rope, overlap the ends by about 1 inch, put your hand inside the bagel, and using your palm, roll the edges of the bagel together against the table.  As necessary, widen the hole in the middle so it is approximately the size of a quarter (mine were bigger than a quarter). Cover the shaped bagels with a damp towel and let rest 10 minutes.
   6. After resting, stretch the dough to retain the quarter-size hole (the dough will have risen a bit) and simmer the bagels 3 or 4 at a time, making sure they have room to bob around. Cook for about 30 seconds on each side until the bagels have a shriveled look, then remove to the baking sheet.
   7. Whisk together the remaining 1 tablespoon water and the egg until evenly combined. Brush the egg wash lightly over the bagels, then sprinkle with coarse salt. Arrange the bagels on the baking sheet lined about 1 inch apart and bake. Rotate the pan after 15 minutes and bake until the bagels are a deep caramel color and have formed a crust on the bottom and top, about 10 minutes more. Remove from the oven and let cool on a rack for at least 30 minutes so the interiors finish cooking and the crusts form a chewy exterior scarf instantly with a schmere.

Thanks for looking!
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« Reply #1 on: August 07, 2010 04:02:57 PM »

they look divine! i will deffinitely be trying this out tomorrow! cross your fingers for me Wink thanks everso for the recipe and instructions. x


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« Reply #2 on: August 07, 2010 06:39:17 PM »

hmmm could you do this without a stand mixer with a dough hook and just use a hand mixer?

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« Reply #3 on: August 07, 2010 08:22:50 PM »

Yuuummmmm! These look look so good. Curse my low carb diet!! I'm dreaming about all the toppings that I'd like to put on one of these....cream cheese, tomatoes, green onions, lox, ohh maybe some roasted peppers or just butter. MMMmmmmm.


« Reply #4 on: August 07, 2010 08:29:59 PM »

Oh, I was so convinced, when I saw the thumbnail, that these were going to be polyclay, and another cruel trick of those masterful crafters to tempt me with yummy, too good to be true food looking stuff that's utterly inedible.  And I am more than OVERJOYED to see that they're real food!  Delicious, terrific looking bagel food, with a recipe!  You're awesome!

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« Reply #5 on: August 07, 2010 08:43:55 PM »

Hmm might have to try that... but the old fashioned, handmixer way  Cheesy
Might have to ask Santa for a few baking things this Christmas  Wink


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« Reply #6 on: August 07, 2010 10:09:41 PM »

Oh thank you soooooooo much for posting this!  Yours look delish!  I had to try it, they're in the oven as we speak!  I must say though, that I don't think mine will turn out like yours.  They didn't really rise at all and they didn't 'bob' in the water.  They SANK like a TANK!  I've got my fingers crossed though!

« Reply #7 on: December 31, 2010 06:16:17 PM »

Oh, I'm so glad you posted this - I'm making bagels at the moment and they are not pretty.  I think I know why now.  The recipe I am using instructs to shape the bagels and then let the dough rise.  Then when I go to boil them, the bagels become all mishappen and ugly.  I'll try your recipe next time!  Thanks so much for posting.   

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« Reply #8 on: January 07, 2011 11:32:23 AM »

Oooo, yummm... The local bagel shop is super spendy, but I'm definitely addicted to bagel-y goodness. I know what I'm making this weekend!

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