| From the Kitchen |
Bagels - from the kitchen of Lauren Groveman
Dissolve in 2 1/4 cups warm water:
2 1/4 tsp/ yeast
2 Tbs. sugar
1 Tbs. salt
3 Tbs. vegetable shortening
1 tsp. ground pepper
I use a lovely Kitchen Aid mixer at this point, adding
2 cups all purpose flout
4 cups high gluten flour.
Mix well and knead for 5 minutes. Place in lovely
bowl which has been sprayed with a cooking spray,
cover and let rise for about 2 hours.
Refrigerate 4-24 hours. Punch down, divide into 8
pieces, and form tidy balls of each piece of dough.
Poke hole in middle with finger and proceed to form
donut-like bagel. Add 1/4 cup sugar and 1 Tbs.
baking soda to water and bring large pot of water to
boil. Boil each bagel 1 1/2 minutes per side. Drain
on towel,
Paint bagels with egg wash and sprinkle with
toppings. I like sesame seeds, fennel seeds, kosher
salt, and poppy seeds.
Heat oven to 450 degrees. Bake 25 minutes. Turn
off oven for 5 minutes but leave bagels in the oven.
Open oven door and let them stay in the oven
another 5 minutes. Enjoy!
Dissolve in 2 1/4 cups warm water:
2 1/4 tsp/ yeast
2 Tbs. sugar
1 Tbs. salt
3 Tbs. vegetable shortening
1 tsp. ground pepper
I use a lovely Kitchen Aid mixer at this point, adding
2 cups all purpose flout
4 cups high gluten flour.
Mix well and knead for 5 minutes. Place in lovely
bowl which has been sprayed with a cooking spray,
cover and let rise for about 2 hours.
Refrigerate 4-24 hours. Punch down, divide into 8
pieces, and form tidy balls of each piece of dough.
Poke hole in middle with finger and proceed to form
donut-like bagel. Add 1/4 cup sugar and 1 Tbs.
baking soda to water and bring large pot of water to
boil. Boil each bagel 1 1/2 minutes per side. Drain
on towel,
Paint bagels with egg wash and sprinkle with
toppings. I like sesame seeds, fennel seeds, kosher
salt, and poppy seeds.
Heat oven to 450 degrees. Bake 25 minutes. Turn
off oven for 5 minutes but leave bagels in the oven.
Open oven door and let them stay in the oven
another 5 minutes. Enjoy!
