*  Exported from  MasterCook  *
 
                              Brooklyn Bagels
 
 Recipe By     :  (Nadia Jorgensen)
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Breads                           Vegetarian
                 Vegan                            Eat-Lf Mailing List
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2  cups          all-purpose flour -- unbleached (see note)
      1/2  c             vital wheat gluten
    1 1/2  t             salt
                         ***
      1/4  c             warm water
    1      pkt           active dry yeast --  (or 1 scant T)
                         ***
    1      c             hot water
    1      T             barley malt extract --  (liquid)
                         ***
      1/2  cup           all-purpose flour -- (1/2 to 1)(see note)
                         unbleached
                         ***
    2      qt            water
    3      T             barley malt extract
 
 In a large bowl, mix together the first three ingredients.
 
 Then soften the yeast in a small bowl  with 1/4c water.
 
 Dissolve malt extract in 1 cup hot water.
 
 Let malt mixture cool down to warm.  Make a well in the center of
 the flour mixture.  Pour into the well, in this order:  Softened
 yeast mixture, malt water.
 
 Stir together until smooth.  Beat this dough vigorously to develop
 the gluten.  To make a very stiff dough, gradually add the flour.
 
 
 Turn out on a floured surface and knead for a full 10 minutes.
 Divide dough into 12 equal pieces.  Shape each piece into a ball.
 Cover balls of dough with a cloth and work with one at a time.
 Place the ball on a very lightly floured surface. Flatten slightly.
 Poke the center of the ball with a forefinger, going all the way
 through.  Now use the fingers of both hands to gently open up the
 ring.  Try to keep the doughnut-shaped roll you are forming
 symmetrical.  The hole should be about one-third of the bagel’s
 diameter.  Place shaped rings on a non-stick baking sheet.  Cover
 and let rise for 15 to 20 minutes.  They should not quite double
 in size.  Meanwhile, ready the boiling liquid.  In a large pot,
 heat the water.
 
 Stir the malt barley into water.
 
 Heat to boiling.  Reduce heat and keep regulated to a healthy
 simmer.  Preheat oven to 475 degrees F.  One at a time, slip risen
 bagels into simmering water.  Bagels should float.  If they sink,
 do not worry.  They will soon rise to the surface.  After about
 30 seconds, turn them over.  They should remain in the water about
 1 minute in all.  You may simmer several at a time, but do not
 crowd them in the pot.  Remove with a skimmer and place one inch
 apart on a non-stick baking sheet.  Brush bagels with a mixture
 of 1 egg and 1 T water.  If desired, sprinkle with coarse salt or
 poppy seeds.
 
 Bake at 475 degrees F. for 10 to 12 minutes, or until well-browned.
 Cool slightly on wire racks.  Serve warm.
 
 Note:  In place of unbleached white flour, equal parts of
        stone-ground rye flour, stone-ground whole-wheat flour,
        and unbleached all-purpose flour may be used.