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bagels/bialys: bagels 2006 . wild bagels 2008 . Beranbaum bagels 2009 . bialys 2013

bagels

bagels - September 2006

scroll down for more photos

Preparation: Divide dough evenly. Shape each portion into a ball. With your thumb, push a hole through the center of a ball. Use your hands (spinning) to make the hole larger. Make sure the hole is quite large.

shaped bagels on left; unshaped on right - September 2006 push a hole through the center of a ball - September 2006
use your hands to make the hole larger - September 2006 use your hands to make the hole larger - September 2006
use your hands to make the hole larger - September 2006 use your hands to make the hole larger - September 2006

Lay the shaped bagel on a parchment lined baking sheet. Cover with a damp cloth and let rise.

shaped bagel on a parchment lined baking sheet - September 2006

Parboiling: When the bagels are close to double in size, parboil each one in malted (or sugared) water for about one minute per side.

parboiling bagel - September 2006 parboiling bagel - September 2006
parboiling bagel - September 2006 parboiling bagel - September 2006

As one bagel is boiling, sprinkle the most recently parboiled bagel with sesame and/or poppy seeds. When all are parboiled, bake the bagels. Then cool on a rack.

bagels - September 2006

Some of the dough can be used to make apricot braids as well...

bagels and apricot braids - September 2006

to blog from OUR kitchen:
braided apricot buns
I ♥ Bagels - 2006 (includes recipe based on Jo Goldenberg's bagels in "New Complete Book of Breads" by Bernard Clayton & Peter Reinhart's Classic Water Bagels)
wild bagels - 2008 (includes recipe based on 2006 recipe but using the wild yeast starter recipe from "Piano Piano Pieno" by Susan McKenna Grant)
Beranbaum's bagels from "The Bread Bible" - 2009 (includes recipe based on Levy's bagels in "The Bread Bible")





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