291405 Wed Jan 01 09:53:24 -0800 2003 7 27 General Chowhounding Topics 0 1585368 Anyone got a good recipe for making homemade, boil-and-bake New York style bagels? Or handy tips? Much, much appreciated...the occasionally homesick expat students here in Bologna would really appreciate it! Email me privately if you don't want to post your recipe.. thanks! Wed Jan 01 09:53:24 -0800 2003 0 dixieday 1 1585369 Julia Child has a good recipe on her website, complete with a video showing how to make these. Here's the link: Link: http://www.pbs.org/juliachild/meet/groveman.html Wed Jan 01 10:44:40 -0800 2003 1585368 0 Nancy Berry 1 1585376 I've made bagels from the recipe in the cookbook, "Secrets of a Jewish Baker" a number of times. Superb! Get a copy of this book, it's filled with great bread and roll recipies. The bialys are my favorite. Wed Jan 01 12:03:06 -0800 2003 1585368 0 Bob Libkiind 2 1585377 As a former expat myself, I, too, sought out a recipe for make-them-myself bagels, and found the "Secrets..." to be excellent. I don't imagine you will find the book in Bologna, but if you want the recipe, I'll email it to you. Let me know. Wed Jan 01 12:16:42 -0800 2003 1585376 0 James G 3 1585383 Thank you! Please email me the recipe--I'd really appreciate it! thanks again. Wed Jan 01 13:46:13 -0800 2003 1585377 0 dixieday 4 1585390 I'd forgotten how long this recipe is... Let me think what I could use from Bologna... Bagels (Secrets of a Jewish Baker) Recipe By :George Greenstein Serving Size : 12 Preparation Time :0:00 Categories : Bread Breakfast Ethnic Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups warm water 1 1/2 teaspoons active dry yeast -- scant 2 tablespoons malt syrup -- or sugar (though they won't be as glossy) 1 tablespoon vegetable oil 8 cups bread flour -- could need from 6 to 8 1 tablespoon salt flour -- for dusting board oil -- for greasing bowl and sheets 1 tablespoon malt syrup -- or sugar (though they won't be as glossy) to add to water In a large bowl sprinkle the yeast over the warm water to soften; stir to dissolve. Add the 2 Tbs malt syrup/sugar, oil, 6 cups flour, and salt. Mix thoroughly until the dough forms a ball and comes away from the sides of the bowl. Turn out the dough onto a floured work surfact and knead, adding small amounts of flour as needed. Bagel dough should be soft. Work in as much extra flour as you can comfortably knead. When using bread flour, the dough will soften slightly as the gluten develops. Knead until smooth and elastic (about 12 to 15 minutes). RISING: Roll the dough into a ball, place it in a large 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 1 hour). Punch down, cut into thirds, and roll each piece between your palms into a rope. SHAPING: Cut each rope into 4 equal pieces and shape into balls. Roll the first ball into a rope 2 inches more than the width of your hand. Flip the rope around your fingers to form a ring, with the ends overlapping about 1/2 inch. Seal the ends by rolling with your palms on a worktop. If the dough slides and resists rolling, dab on a drop of water with your fingers. Evenly space the bagels on 2 nonstick baking pans or very lightly oiled baking sheets. I apply a thin film with my fingers. Cover and let stand until puffy (about 20 minutes). BOILING: Bagels are boiled before they are baked. While they are proofing, fill a 4-quart saucepan 2/3 full with cold water; add the 1 tablespoon malt syrup/sugar and bring to a boil. Have ready pans or dishes containing poppy seeds, sesame seeds, coarse salt, or other toppings. When ready to cook the bagels, drop two or three at a time into the boiling water and wait until they rise to the top. Cook for a total of 1 minute, turning once. If they have been proofed too long, they will float instead of sinking but you can continue without too much difference. Carefully lift out each bagel with a slotted spoon or skimmer. Drain momentarily, then turn them over into the dish of toppings. You may prefer to leave some plain. Evenly space the bagels on 2 baking sheets, topping side up [note from James G: I put toppings on both sides]. BAKING: Bake with steam (by spritzing water from a spritzing gun) in a preheated 500F oven until well browned (15-20 minutes). TUrn them over when the tops begin to brown. Continue baking until done. Source: "Secrets of a Jewish Baker" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 360 Calories; 3g Fat (6.8% calories from fat); 12g Protein; 71g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 538mg Sodium. Exchanges: 4 1/2 Grain(Starch); 0 Lean Meat; 0 Fat; 1/2 Other Carbohydrates. Wed Jan 01 14:52:37 -0800 2003 1585383 0 James G 5 1585400 >> Bagel dough should be soft. Work in as much extra flour as you can >> comfortably knead. Does this mean the dough should still be soft when I'm done kneading? I'm a pretty good size old boy and I can comfortably knead in enough extra flour to make quite a stiff dough. Wed Jan 01 18:10:46 -0800 2003 1585390 0 Bruce H. 6 1585402 Yes, the dough should wind up pretty soft; add enough flour only to make it into a nice, soft dough. Wed Jan 01 19:02:34 -0800 2003 1585400 0 James G