Using delayed salt method, place all
ingredients except SALT in the bowl of a 5 to 7 quart electric mixer fitted
with a dough hook. Mix for 4 minutes, add salt and continue mixing for 4
minutes, check for ALMOST good gluten structure, but not quite.
Cover dough and let it rest at room temperature 1 hour. The dough can be
retarded in the refrigerator up to 12 hours at this point.
Scale dough @ .21 lbs. (95 grams) yields 12 bagels.
Let scaled dough pieces rest 5 minutes before molding. Pull and stretch the
relaxed dough into an approximate 3 inch (7 cm) by 8 inch (20 cm) rectangle.
Roll up into a log shape. Wrap the log around your hand and overlap the ends by
at least 1 1/2 inches (3.8 cm) firmly seal the ends together, forming a
ring.
Let bagels rest in refrigerator 8 to 12 hours - un-wrapped.
Remove from refrigerator 10 minutes before boiling.
In a large rapidly boiling pot of water, boil bagels 2 to 3 at a time for 30
seconds on each side.
Remove from rapidly boiling water bath with a slotted spoon. Place on a
parchment lined baking sheet or a rye screen, 1 1/2 inches (3.8 cm) apart.
Bagels can be dipped in a topping at this time, i.e. poppy seeds, sesame seeds,
dried onions etc.
Bake on a parchment lined sheet pan or preferably a rye screen that has been
pan-coated. Bake in a hot oven 375 degree F (190 degrees C) until golden brown
and shiny. Slice 3/4 through before packaging, especially if they are to be
frozen.
ADDITIONS
2 egg yolks can be added to the liquid for egg
bagels. The liquid % should remain the same.
1/4 Cup of toasted sesame seeds can be added
to the flour mixture for a stronger sesame flavor. Poppy seeds also make a nice
bagel flavor.
1/2 Cup of dried cranberries can be added to
the flour mixture for a dried fruit bagel. Raisins, nuts and some dried fruits
such as chopped apples, apricots and bananas can be great bagel flavors.
* Green chili peppers should be mild or medium
hot depending on your taste.
