815 Bagel recipe from Wilford's book "Adventures in San Francisco Sourdough Cooking and Baking".
Description
This article is from the collection of recipes from the Sourdough Mailing List, by David Adams with numerous contributions by others.
815 Bagel recipe from Wilford's book "Adventures in San Francisco Sourdough Cooking and Baking".
# From Tim Dudley <dudley.chi@xerox.com> ()
Here's the bagel recipe from Wilford's book "Adventures
in San Francisco Sourdough Cooking and Baking". (This is
in "Chapter 9: Breads of Other Lands" ! Ah yes, California...)
As for the disclaimer: I haven't tried these, but everything
else I've tried from this book has turned out well. David will
almost certainly put any review of this recipe in the FAQ...
Tim
(I almost feel apologetic, bringing this group back to reality.
"Watch things turn sour?" "Proof positive"?? "Trying to get
a rise"?? "Last thing you needed"?? ouch. Back to the
mushrooms...)
1 1/2 cups proofed starter (sponge, batter, etc...)
1 3/4 cups flour
1 tsp salt
3 TBS sugar
3 TBS salad oil
2 eggs
2 TBS sugar in 4 quarts boiling water
Yield: 12-14 bagels
1. Assemble all ingredients and utensils. Let ingredients come
to room temperature.
2. Sift 1 1/2 cups of the flour, 1 tsp salt, and 3 TBS sugar into
a warm bowl. Stir in the 3 TBS salad oil and the 2 eggs.
3. Stir in the 1 1/2 cups of proofed starter, and add enough
additional flour for the dough to leave the sides of the bowl.
4. Turn the dough onto a well floured board and knead in
enough additional flour to make the dough smooth and
elastic (about 1/4 cup).
5. Place in a warm greased bowl, cover, and set the bowl in
a warm 85-degree F. spot until doubled in bulk. This will
about two hours. When doubled, punch down and let proof for
an additional 1 1/2 hours, or until doubled in bulk again.
6. Turn the dough out onto a floured board and divide it into
12-14 equal pieces. Roll each piece into a 6-inch roll about
3/4 inch thick. Pinch the two ends together to form a
doughnut shape.
7. Boil the 4 quarts of water and add the 2 TBS of sugar. Drop
each bagel into the boiling water one at a time. Boil only
4 at at time. Cook until they rise to the top of the water, and
then turn over and cook for two minutes longer.
8. Remove with a slotted spoon and place on a greased cookie
sheet. When all have been boiled and placed on the cookie
sheet, put in a preheated 375-degree F. oven and bake for
20-25 minutes until crusty and golden brown.
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