Bagel recipe on the egg

Darnoc

I have a passion for good home made pizza dough and have a few favorites but I do love a good bagel now and then.Looking for a good recipe that works well on the egg.Did a search and nothing came up on the forum.

Richard

Darnoc,
Here is one my ex did in the '80's. Maybe it can be adapted to the BGE?[p]Bread, Bagels
[p]INGREDIENTS:
2 Pkg. Active Yeast
4 1/4-4 1/2 cups Flour, Sifted
1 1/2 Cup Luke Warm Water
3 Tbs. Sugar
1 Tbs. Salt




Preparation:
1 In a large mixing bowl, combine yeast and 1 3/4 cup of flour. Combine water, salt and sugar. Add to yeast mixture. Beat at low speed for 1/2 minute, scraping sides of bowl constantly. Beat 3 minutes at high speed. By hand, stir in enough of remaining flour to make a moderately stiff dough. Turn out on lightly floured surface and knead till smooth, 5-8 minutes. Cover and let set 15 minutes. Cut into 12 portions, shape into smooth balls. Punch hole in center of each with a floured finger. Pull, gently to enlarge hole, working each bagel into uniform shape.
2 Cover and let rise 20 minutes or longer. In large kettle combine 1 gallon water and 1 Tbs salt. Bring to a boil. Reduce to simmer. Cook bagels, 4 or 5 at a time for 7 minutes, turning once. Drain. Place in ungreased cookie sheet. Bake at 375°F -30-35 minutes.


Recipe Type
Bread

Recipe Source
Source: Marsha Howe, 03/21/84


[p]

Darnoc

Richard,
Thank you for such a fast reply.Sorry I was slow to respond on my end,kind of fell into never never land on the sofa.Will give it a try.Have you attempted the fried tomatoes yet?

Not Sirius

Darnoc,
Richard's recipe looks good and includes the essential boiling step. Also crucial is the use of high gluten flour. Bread flour is better in this sense than all purpose flour, but I believe there are others on the forum who can point you to commercial high gluten flours that will be even better.[p]Phil

galoot

Darnoc,
I posted one on July 14th. Look for "Authentic Montreal Bagel recipe"