Metric Bagels When I Go Back Home Recipes

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.

BAGELS (IN METRIC CONVERSTION FOR EUROPEANS)

Steps:

• Mix together the unsifted flour, 3 tablespoons sugar, 1-1/2 teaspoons salt, yeast, water, and butter in the bread machine on the manual setting.
• OR, mix 1-1/2 cup flour, 3 tablespoons sugar, 1-1/2 teaspoons salt, and yeast.
• Heat water and butter to 120-130°F.
• Add water to dry ingredients; beat 2 minutes at medium speed on mixer.
• Add 1/2 cup flour, beat at high speed 2 minutes.
• Stir in more flour to make a stiff dough.
• Knead 8-10 minutes.
• Cover and let rise.
• Punch down.
• Cover; let rest 15 minutes.
• Remove from bread machine.
• Divide dough into 12 pieces; shape 3 pieces into smooth balls.
• Poke a 1-inch hole in each.
• Drop bagels into a large skillet with 1 inch water (simmering) with 1 tablespoon sugar and 2 teaspoons salt in the water.
• Cook on medium low heat for 3 minutes, turn and cook 2 minutes; turn again, cook 1 minute more.
• Drain on towels.
• Repeat for rest of dough.
• Place on greased cookie sheet.
• Bake at 375°F (190°C) for 20-25 minutes.
• Remove from sheets and cool.
• If desired, before baking, mix 1 egg white and 1 tablespoon water, brush on bagels, and sprinkle with sesame, poppy, or caraway seeds.

METRIC BAGELS (WHEN I GO BACK HOME)

Steps:

• In large bowl, sprinkle yeast over warm water to soften; stir to dissolve.
• Add 2 tablespoons sugar, oil, 6 cups of flour, and salt.
• Mix thoroughly until the dough forms up and leaves the sides of the bowl.
• Turn dough out on floured board and knead, adding small amounts of flour as necessary.
• Bagel dough should be pretty stiff.
• Work in as much extra flour as you can comfortably knead.
• Knead until smooth and elastic, 12-15 minutes.
• Roll the dough into a ball, place it in a large oiled bowl, and turn to coat.
• Cover and let fully rise until an impression made with your finger remains and does not sink into the dough (about an hour).
• Punch down and cut into thirds, and roll each piece between your palms into a rope.
• Cut each rope into 4 equal pieces and shape into balls.
• Roll the first ball into another rope that is about 2" longer than the width of your hand.
• Make a ring with the dough, overlapping ends about 1/2" and sealing the ends by rolling with your palm on the board.
• If the dough resists rolling, dab on a drop of water with your finger.
• Evenly place the bagels on 2 nonstick baking pans or very lightly oiled baking sheets.
• Cover and let stand until puffy, about 20 minutes.
• While bagels are proofing, fill a 4 quart saucepan 2/3 full with cold water; add 1 tablespoon sugar and bring to a boil.
• When ready to cook, drop 2 or 3 bagels at a time into the boiling water and wait until they rise to the top.
• Cook for a total of 1 minute, turning once.
• Carefully lift each bagel out with a slotted spoon or skimmer.
• Drain momentarily.
• Turn into a dish with topping, if desired.
• Evenly space bagels on 2 nonstick baking pans or very lightly oiled baking sheets.
• Bake with steam in a preheated 500 degree F (260 degrees C) oven until well-browned, about 20 minutes.
• Turn bagels over when the tops begin to brown, and continue baking until done.