Bagel and Bialy recipies
More stuff to try one of these days.
Water Bagels
3 ¼ tsp. yeast
1 Tbsp. sugar
2 2/3 Tbsp. malt powder (optional)
1 Tbsp. oil
4-5 cups bread flour
1 Tbsp.+ 1 tsp. kosher salt
2 Tbsp. cornmeal
2 Tbsp. sesame or poppy seeds
In large bowl, whisk 1 ½ cups lukewarm water, yeast, sugar, 2/3 tablespoon malt powder and oil until yeast dissolves. Stir in 1 cup of flour. Then stir in 1 tablespoon salt and enough additional flour to make a soft dough, about 2 ½ cups. Knead dough on a floured surface, gradually incorporating more flour until the dough is smooth and quite firm, 10 to 12 minutes. Cover with a towel and let rest 10 minutes.
Divide dough into 12 pioeces. Roll and form bagels. Let rise about 20 minutes. Don’t let rise too long!
Preheat oven to 450. Line 1 or 2 large baking sheets with parchment paper, sprinkle with cornmeal and set aside. In a large pot, bring 6 quarts water, and additional 2 tablespoons malt and 1 tsp. salt to a boil. Reduce heat to a gentle simmer.
Slip several bagels at a time into the pot. Cook for 45 seconds. Turn over and cook 45 seconds longer. Drain the boiled bagels on a clean dish towel. Sprinkle with desired toppings. Place bagels in oven, reduce heat to 425 and bake 15 minutes. Turn over and bake 5 minutes more until golden brown.
Bialys
2 Tbsp. yeast
5 tsp. sugar
4-5 cups bread flour
1 Tbsp. kosher salt
1-2 Tbsp. corn meal
1 cup finely chopped onion
1 ½ Tbsp. poppy seeds
1 Tbsp. oil
1 egg
In a large bowl, whisk together 1 ½ cups lukewarm water, yeast and sugar until the yeast dissolves. Stir in 1 cup of the flour. Stir in 1 tablespoon of the salt and enough additional flour to make a soft dough, about 2 ½ cups. Turn the dough out onto a lightly floured surface and knead, gradually incorporating more flour as needed to prevent sticking, until the dough is smooth and elastic, 8 – 10 minutes. Cover and let rise 45 minutes.
Meanwhile, line 2 baking sheets with parchment paper. Lightly sprinkle with cornmeal and set aside. Stir together onions, poppy seeds and oil in a small bowl and set aside. In another bowl, whisk the egg and 2 tablespoons water together.
When the dough has risen, punch down and divide into 12 equal pieces. Cover and let rest for 10 minutes. Roll or stretch each piece into a 4-5 inch oval and place on prepared baking sheets. Brush each bialy with egg/water mixture and sprinkle with a heaping tablespoon of the onion/poppy seed mixture and some salt. Over with a floured dish towel and let rise until they appear puffy, 30-40 minutes. Preheat oven to 450. Place bialys in the oven, lower temperature to 425 and bake 20-25 minutes or until golden brown.
Water Bagels
3 ¼ tsp. yeast
1 Tbsp. sugar
2 2/3 Tbsp. malt powder (optional)
1 Tbsp. oil
4-5 cups bread flour
1 Tbsp.+ 1 tsp. kosher salt
2 Tbsp. cornmeal
2 Tbsp. sesame or poppy seeds
In large bowl, whisk 1 ½ cups lukewarm water, yeast, sugar, 2/3 tablespoon malt powder and oil until yeast dissolves. Stir in 1 cup of flour. Then stir in 1 tablespoon salt and enough additional flour to make a soft dough, about 2 ½ cups. Knead dough on a floured surface, gradually incorporating more flour until the dough is smooth and quite firm, 10 to 12 minutes. Cover with a towel and let rest 10 minutes.
Divide dough into 12 pioeces. Roll and form bagels. Let rise about 20 minutes. Don’t let rise too long!
Preheat oven to 450. Line 1 or 2 large baking sheets with parchment paper, sprinkle with cornmeal and set aside. In a large pot, bring 6 quarts water, and additional 2 tablespoons malt and 1 tsp. salt to a boil. Reduce heat to a gentle simmer.
Slip several bagels at a time into the pot. Cook for 45 seconds. Turn over and cook 45 seconds longer. Drain the boiled bagels on a clean dish towel. Sprinkle with desired toppings. Place bagels in oven, reduce heat to 425 and bake 15 minutes. Turn over and bake 5 minutes more until golden brown.
Bialys
2 Tbsp. yeast
5 tsp. sugar
4-5 cups bread flour
1 Tbsp. kosher salt
1-2 Tbsp. corn meal
1 cup finely chopped onion
1 ½ Tbsp. poppy seeds
1 Tbsp. oil
1 egg
In a large bowl, whisk together 1 ½ cups lukewarm water, yeast and sugar until the yeast dissolves. Stir in 1 cup of the flour. Stir in 1 tablespoon of the salt and enough additional flour to make a soft dough, about 2 ½ cups. Turn the dough out onto a lightly floured surface and knead, gradually incorporating more flour as needed to prevent sticking, until the dough is smooth and elastic, 8 – 10 minutes. Cover and let rise 45 minutes.
Meanwhile, line 2 baking sheets with parchment paper. Lightly sprinkle with cornmeal and set aside. Stir together onions, poppy seeds and oil in a small bowl and set aside. In another bowl, whisk the egg and 2 tablespoons water together.
When the dough has risen, punch down and divide into 12 equal pieces. Cover and let rest for 10 minutes. Roll or stretch each piece into a 4-5 inch oval and place on prepared baking sheets. Brush each bialy with egg/water mixture and sprinkle with a heaping tablespoon of the onion/poppy seed mixture and some salt. Over with a floured dish towel and let rise until they appear puffy, 30-40 minutes. Preheat oven to 450. Place bialys in the oven, lower temperature to 425 and bake 20-25 minutes or until golden brown.
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