Magazine article Sunset

A Better Bagel

Magazine article Sunset

A Better Bagel

Article excerpt

Sure, you can buy them. But this baking experience is worth some time in the kitchen this weekend

Bagels have moved in. They are naturally low in fat, high in complex carbohydrates, satisfyingly chewy, and flavorful unadorned. In short, they make great snacks.

Making your own bagels is an adventure. Boiling before baking gives them that characteristic density.

Bagels also take well to lots of added flavorings. These-studded with chunks of asiago cheese-were inspired by the popular version served at the Bagel Works in Palo Alto. 1. Combine yeast and 2 cups warm (110deg) water in a large bowl; let stand 5 minutes. Stir in sugar, salt, and 5 1/2 cups flour until moistened. 2. Spread1/2cup flour on a board and scrape dough onto it. Knead dough until very smooth and elastic, 10 to 15 minutes; add more flour as required to prevent sticking.

3. Place dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place until almost doubled, about 40 minutes.

4. When dough is almost risen, bring 3 quarts water to boiling in a covered 4to 5-quart pan over high heat. 5. Meanwhile, knead dough on a lightly floured board to expel air, then divide into 12 equal pieces. To shape bagels, knead each piece into a smooth ball. …

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