291897 Sat Feb 15 02:33:37 -0800 2003 5 27 General Chowhounding Topics 0 1590973 Can anyone point me to a recipe for classic NY bagels, malt sugar and all? Thanks. Sat Feb 15 02:33:37 -0800 2003 0 Josh Mittleman 1 1590975 Here is the recipe from a recent discussion Link: http://www.chowhound.com/topics/show/291405#1585390 Sat Feb 15 06:20:49 -0800 2003 1590973 0 Pat Goldberg 2 1590979 I haven't actually tried the recipe linked above, but I'm suspicious of it because 1. It calls for bread flour instead of the high gluten (at least 14%) flour that professionals use. 2. It states that the glossy quality comes from malt syrup (no, it comes from boiling). 3. The rising time seems awfully short. An overnight retardation in the fridge would really develop the flavor. My current bagel recipe comes from Peter Reinhart's "The Bread Baker's Apprentice", which offers no shortcuts or compromises. Link: http://meglioranza.com Sat Feb 15 09:01:51 -0800 2003 1590975 0 Tom Meg 3 1590998 Tom, I have never used this recipe, but there was a report about two weeks after the original posting that said it works. I agree that the gluten level is a little low. I fix that by simply adding vital gluten to bread flour, if that is the best available. The comment about malt syrup is correct, but it is not the malt syrup that goes into the dough that matters -- it is the malt that goes into the boiling water. The first comment on malt is misleading. I recently tried a "new" NY bagel recipe from an old issue of Fine Cooking, written by a professor from Johnson and Wales. He too extolled an overnight in the refrigerator. What I ended up with were fine rolls, but poor excuses for bagels. I am going to go back to my old recipe. It is similar to this one, but start with a stiffer dough. Unfortunately, it is at my other house, so I can't post it. Sat Feb 15 13:00:07 -0800 2003 1590979 0 Pat Goldberg 4 1591016 Cook's Illustrated had a bagel recipe a few years back that I made once or twice. I believe it called for supplementing the bread flour with gluten flour, then forming and allowing to rise overnight (which is in fact convenient, if one wishes the bagels for breakfast). I've used other recipes, including some from The Best Bagels are Made at Home, and I have concluded that any bagels I make at home are far superior to any I can buy. I've also found that any leftover bread dough can be turned into good bagels. (Although buckwheat sourdough rye pumpernickel with seeds is the best!) Nobody's ever complained when they come out of the oven. My feeling is that if I can't tell the difference when batches are made on different days, it's small enough for me to ignore. You do need to be careful not to let the formed bagels rise too much, though. For baked goods, the dough should double in size, but for bagels made of regular bread dough, that is too much. Sat Feb 15 16:17:58 -0800 2003 1590998 0 ironmom 5 1591034 I made bagels from this recipe,and they worked pretty well--my only complaint was that they seemed slightly gummy inside--I don't know if I boiled them too long or let them proof too long before boiling. Being over here in Bologna, I'm also using Italian flour--I thought the typical "OO" white flour was a soft, low-gluten flour, like cake flour, so I used a "hard" wheat flour that was more like semolina flour (slightly yellowish). However, in one of Nigella Lawson's recent articles in the NYT, she claimed that Italian "OO" flour was high-gluten. Anyone know the scoop? Thanks! I was able to find malt syrup (in a health food store) and I definitely think it made a difference, esp. for the boiling part. Sun Feb 16 07:05:12 -0800 2003 1591016 0 dixieday