Bagels

Yield: 10 servings (serving size - 1 bagel)
Source: Cooking Light Web Magazine, October 2005
Amy's Comments: Curiousity got me to make these! They were time consuming, but quite tasty! Im not sure I would make them again just because they took so long and tasted like the ones you get at the store! :) But I enjoyed the experiment!!

INGREDIENTS:

1 (12-ounce) can brown beer (such as Newcastle Brown Ale), divided
1 cup water
1 package dry yeast (about 2 1/4 teaspoons)
1 large egg white, lightly beaten
4 1/2 cups bread flour, divided (about 21 1/2 ounces)
1 1/2 teaspoons salt
Cooking spray
4 cups water
1 teaspoon brown sugar
1 teaspoon stone-ground yellow cornmeal
1 teaspoon water
1 large egg yolk
1 teaspoon sesame seeds
1 teaspoon poppy seeds

INSTRUCTIONS:

  1. Heat 1/2 cup beer and 1 cup water over low heat in a small, heavy saucepan to between 100° and 110°. Combine beer mixture and yeast in a large bowl, stirring until yeast dissolves. Let stand 5 minutes. Stir in egg white.
  2. Lightly spoon flour into dry measuring cups; level with a knife. Add 4 1/4 cups flour and salt to beer mixture; stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).
  3. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour and 15 minutes or until doubled in size. (Gently press two fingers into dough. If an indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 5 minutes.
  4. Turn dough out onto a lightly floured surface. Divide dough into 10 equal portions. Working with one portion at a time (cover remaining dough to prevent drying), shape each portion into a ball. Make a hole in the center of each ball using your index finger. Using fingers of both hands, gently pull dough away from center to make a 1 1/2-inch hole. Place bagels on a baking sheet coated with cooking spray.
  5. Lightly coat bagels with cooking spray; cover with plastic wrap. Let rise 10 minutes (bagels will rise only slightly).
  6. Preheat oven to 400°.
  7. Combine remaining beer, 4 cups water, and sugar in a Dutch oven. Bring to a boil; reduce heat, and simmer. Gently lower 1 bagel into simmering beer mixture. Cook 30 seconds. Turn bagel with a slotted spoon; cook an additional 30 seconds. Transfer bagel to a wire rack lightly coated with cooking spray. Repeat procedure with remaining bagels.
  8. Place bagels on a baking sheet sprinkled with cornmeal. Combine 1 teaspoon water and egg yolk in a small bowl; stir with a fork until blended. Brush bagels with yolk mixture; sprinkle with sesame and poppy seeds.
  9. Bake at 400° for 17 minutes or until golden. Transfer to a wire rack to cool.

NUTRITIONAL INFO:

Healthy Units: 4 per serving
CALORIES 211(14% from fat); FAT 3.2g (sat 0.2g,mono 1.1g,poly 1g); PROTEIN 8.3g; CHOLESTEROL 20mg; CALCIUM 11mg; SODIUM 357mg; FIBER 1.6g; IRON 2.8mg; CARBOHYDRATE 40.8g

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