MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Peter Reinhart's Bagels - Part One
 Categories: Breads
      Yield: 18 servings

MMMMM--------------------------SPONGE--------------------------------
      1 ts Instant yeast
      4 c  Unbleached high-gluten or
           - bread flour
  2 1/2 c  Water; room temp

MMMMM---------------------------DOUGH--------------------------------
    1/2 ts Instant yeast
  3 3/4 c  Unbleached high-gluten or
           - bread flour
  2 1/4 ts Salt
      2 ts Malt powder
           +=OR=+
      1 tb Dark or light malt syrup,
           - honey, or brown sugar

MMMMM--------------------------FINISH--------------------------------
      1 tb Baking soda
           Cornmeal or semolina flour
           - for dusting
           Sesame seeds, poppy seeds,
           - kosher salt, rehydrated
           - dried minced garlic or
           - onions, or chopped fresh
           - onions that have been
           - tossed in oil (opti)

  TO MAKE THE SPONGE: Stir the yeast into the flour in a 4
  quart mixing bowl. Add the water, whisking or stirring
  only until it forms a smooth, sticky batter (like
  pancake batter). Cover the bowl with plastic wrap and
  leave at room temperature for approximately 2 hours, or
  until the mixture becomes very foamy and bubbly. It
  should swell to nearly double in size and collapse when
  the bowl is tapped on the countertop.

  TO MAKE THE DOUGH: In the same mixing bowl (or in the
  bowl of an electric mixer), add the additional yeast to
  the sponge and stir. Then add 3 cups of the flour and
  all of the salt and malt. Stir (or mix on low speed with
  the dough hook) until the ingredients for a ball, slowly
  working in the remaining 3/4 cup flour to stiffen the
  dough.

  Transfer the dough to the counter and knead for at least
  10 minutes (or for 6 minutes by machine). The dough
  should be firm, stiffer than French bread dough, but
  still pliable and smooth. There should be no raw
  flour-all ingredients should be hydrated. The dough
  should pass the windowpane test and register 77 to 81°F.
  If the dough seems too dry and rips, add a few drops of
  water and continue kneading. If the dough seems tacky or
  sticky, add more flour to achieve the stiffness
  required. The kneaded dough should feel satiny and
  pliable but not be tacky.

  Immediately divide the dough into 4 1/2 ounce pieces for
  standard bagels, or smaller if desired. Form the pieces
  into rolls.

  Cover the rolls with a damp towel and allow them to rest
  for approximately 20 minutes.

  Line 2 sheet pans with baking parchment and mist lightly
  with spray oil. Proceed with one of the following
  shaping methods:

  METHOD 1: Poke a hole in a ball of bagel dough and
  gently rotate your thumb around the inside of the hole
  to widen it to approximately 2 1/2 inches in diameter.
  The dough should be as evenly stretched as possible (try
  to avoid thick and thin spots.)

  METHOD 2: Roll out the dough into an 8-inch long rope.
  (This may require rolling part of the way and resting if
  the pieces are too elastic and snap back, in which case,
  allow them to rest for 3 minutes and then extend them
  again to bring to full length. Wrap the dough around the
  palm and back of your hand, between the thumb and
  forefinger, overlapping the ends by several inches.
  Press the overlapping ends on the counter with the palm
  of your hand, rocking back and forth to seal.

  Place each of the shaped pieces 2" apart on the pans.
  Mist the bagels very lightly with the spray oil and slip
  each pan into a food-grade plastic bag, or cover loosely
  with plastic wrap. Let the pans sit at room temperature
  for about 20 minutes.

  CONTINUED IN PART TWO

  Makes 12 large or 24 mini bagels

  From: The Bread Baker's Apprentice

  BY: Jasmine Wiggins

  RECIPE FROM: https://www.nationalgeographic.com

  Uncle Dirty Dave's Archives

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