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

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

           DIRECTIONS CONTINUE

  Check to see if the bagels are ready to be retarded in
  the refrigerator by using the "float test". Fill a small
  bowl with cool or room-temperature water. The bagels are
  ready to be retarded when they float within 10 seconds
  of being dropped into the water. Take one bagel and test
  it. If it floats, immediately return the tester bagel to
  the pan, pat it dry, cover the pan, and place it in the
  refrigerator overnight (it can stay in the refrigerator
  for up to 2 days). If the bagel does not float, return
  it to the pan and continue to proof the dough at room
  temperature, checking back every 10 to 20 minutes or so
  until a tester floats. The time needed to accomplish the
  float will vary, depending on the ambient temperature
  and the stiffness of the dough.

  The following day (or when you are ready to bake the
  bagels), set the oven @ 500°F/260°C with the two racks
  set in the middle of the oven. Bring a large pot of
  water to a boil (the wider the pot the better), and add
  the baking soda (and optionally, a few tablespoons of
  barley syrup, see Note at the end). Have a slotted spoon
  or skimmer nearby.

  Remove the bagels from the refrigerator and gently drop
  them into the water, boiling only as many as comfortably
  fit (they should float within 10 seconds). After 1
  minute flip them over and boil for another minute. If
  you like very chewy bagels, you can extend the boiling
  to 2 minutes per side. While the bagels are boiling,
  sprinkle the same parchment-lined sheet pans with
  cornmeal or semolina flour. (If you decide to replace
  the paper, be sure to spray the new paper lightly with
  spray oil to prevent the bagels from sticking to the
  surface.) If you want to top the bagels, do so as soon
  as they come out of the water. You can use any of the
  suggestions in the ingredients list or a combination. I
  make a seed and salt blend.

  When all the bagels have been boiled, place the pans on
  the 2 middle shelves in the oven. Bake for approximately
  5 minutes, then rotate the pans, switching shelves and
  giving the pans a 180-degree rotation. (If you are
  baking only 1 pan, keep it on the center shelf but still
  rotate 180°.) After the rotation, lower the oven setting
  to 450°F/232°C and continue baking for about 5 minutes,
  or until the bagels turn light golden brown. You may
  bake them darker if you prefer.

  Remove the pans from the oven and let the bagels cool on
  a rack for 15 minutes or longer before serving.

  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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