killer bagels!

[m brown]

Found a great and super easy bagel recipe in the "Small Breads" Cook book by Clayton.
I added malt to the formula and voila!
You can make them in a food processor in less than and hour and a half!
(this was at home)
some boiling sugar'd water, an oven and holy moly!

M,
Wow, an hour and a half I would love to give them a try. What effect does the malt have, I've done some baking but I haven't really studied the purpose of each individual ingredient(beyond yeast)
Can you post the recipe?
Thank you
After posting this I read your post on french bread and answred my question.


[ February 22, 2001: Message edited by: Debin ]

[m brown]

4 cups unbleached ap flour
2 tbl potato flour or starch
1 and 1/2 cups hot water 120
1 tbl sugar
2 tsp malt syrup or powder
2 and 1/4 tsp dry yeast
1 and 1/2 tsp salt

place half flour, yeast, sugars and hot water in cusinart. process 10 sec. let proof for 15 min. (voila, sponge.) add the rest of the ingredients and process for 1 min. (metal blade attachment)
proof one hour. form, proof 5 min. boil for 30 sec in water with sugar or malt ( tblspoon )
bake 425 until golden.

makes 12 mid size bagels. mmmmmmmmmmmmmmmmmm

[angrychef]

m.brown, What color grade of malt powder? My boss got me some at a beer supply store and had to call me because there were so many varieties(dark, amber, amber light, etc.). I think he got me the light amber kind. Up to now I have not tried it because I'm unsure of how much to use.

Thanks M,
I was able to find barley malt powder in the sweetener section of a local natural foods store. I plan to make them this weekend.

Made them, they were great!
Thanks so much for the recipe.

[thebighat]

Peter Reinhart had an article in the next to last Fine Cooking on bagels, and they were some of the best I've made.