Paging bagel bakers. I’ve got a bread machine to do some of the work and making a first stab at home made bagels.
BTW, starting out with a very basic recipe for bread machine bagels, and the ingredients are:
1 cup warm water (110 degrees F)
1 1/2 teaspoon salt
2 tablespoons white sugar
3 cups bread flour
2 1/4 teaspoons active dry yeast
First question is how long to boil these suckers? recipes seem to vary from 30 seconds to about 4 minutes per side. any advice?
Second question: Better Homes and Gardens are into broiling then boiling and then baking. While not authentic maybe it ends up with pretty tasty home bagels??? Thoughts? Directions are:
Place on a greased large baking sheet. Cover; let rise for 20 minutes (start timing after first bagel is shaped). Broil, 5 inches from heat, 3 to 4 minutes, turning once (tops should not brown)
Meanwhile, in large pot bring 6 cups water and 1 tablespoon sugar to boiling. Reduce heat. Add bagels, 4 or 5 at a time, and simmer for 7 minutes, turning once. Drain on paper towels. (If some bagels fall slightly, they may rise when baked.) Place on a well-greased large baking sheet. Mix the egg white and the 1 tablespoon water; brush over bagels.
Third question: I’ve seen recipes for New York Style bagels that require malt. I’m wondering if any of the teeming millions out there have used beer instead of water and malt? Thinking it might kill two birds with one stone and have some good results. That and I like beer and it would give a good excuse to have a cold one whilst making bagels.
Any advice or tips on how to make the best bagels with the minimum effort. I don’t have the patience for 4 rising cycles or anything too involved like that. Then again, I can’t get a real bagel in China so something tasty if not completely authentic will be great. China Wife would like to see more things out of the bread machine that she likes, and she does like bagels.