I got tired of buy expensive four - packs of bagels at the food market store and realized that I must be able to make them by hand . They ’re not quite New York beau ideal , but they ’re very tasty fresh from the oven ( once they ’re nerveless enough ! ) . The price is correct , and it ’s a sport process to check .
proceeds : Depends on how thick you make the bagels , but this can usually make 3 - 4 .
Ingredients :
· 2 tsp yeast
· 3 tsp brown lucre
· 1 ½ cup warm water ( 110 degrees Fahrenheit )
· 4 cup white flour
· 1 Tbsp saltiness
· 2 tsp baking soda water
· Indian meal to junk broil pan
Preparation :
Dissolve the sugar in the warm water . When fade away , add the barm and stir to merge . commix the flour and salt . When the yeast mixture is frothy , pour it into the flour mixture . Stir to combine and then knead the dough on a well - floured countertop for five minutes or until it is fluent . roll out the dough into an approximately 12 - inch - retentive tube , dwell it on a baking pan , pass over it with a textile , and let it originate for two hours . Place the rise underground on a flour - dusted countertop . With a serrate knife , cut the dough into adequate portions of approximately 4 ounce each ( I press the first one and eye the remainder ) . leave each slice to sit down for five minutes . Here ’s the fun part ! exercise with each portion , poke your index finger into the center of the lettuce piece while it is still on the counter and then gyrate it around your finger until you create a hole of the desired size . countersink each make out slice on a cornmeal - dusted baking canvass , cover the pieces with a light textile or a piece of plastic wrap , and refrigerate overnight . The next day , preheat the oven to 450 degrees Fahrenheit . Dust another baking sheet with Indian meal and flour . Fill a large wide - mouthed deal or pan with weewee , add the baking sal soda , and bring it to a boil . The pot should be large enough so that the bagels wo n’t concern the bottom or each other when float in the water . Drop the bagel in low batches into the boiling water — but do n’t let the bagels relate , or they ’ll deposit together . Boil for two minutes and then become the bagel over ( kitchen tongs are good for this step ) to boil on the other side for one minute . They should puff up up and feel slightly firm . Remove the bagels with a slotted spoon and place them on a wrack until they appear dry . Put the roil juiceless bagels on the prepared baking sheet and broil them in the oven for ten moment . bend the sheet 180 degrees and broil for another five to ten minute or until the beigel are golden brown . Remove now and let the bagels cool on a single-foot — they’ll be hot!—before slue them .
For cinnamon - raisin bagels :
Reduce the salt to 1 teaspoon and add 1 teaspoonful cinnamon .
Before making your dough , bring ¾ cupful raisins and ½ loving cup piss to a boil . Remove from the heat , enfeeble , and set the raisins aside to cool . contain the raisins in the initial kneading ( Step 3 ) .
Use flour rather of Indian meal to dust the baking trays .
This clause was extract with license from the bookUrban Farm project : Making the Most of Your Money , Space , and Stuff , right of first publication 2014 , I-5 Publishing , LLC . For more budget - well-disposed and environmentally conscience labor and recipes , pick up a written matter today !
