RECIPE: Help Need Bagel Recipe/ Ann t's?? i think?

michelebernard

16 years ago

Help

My computer crashed and I Lost my bagel recipe/ I tried a new recipe and they were sinkers!

I think it was last spring?

Also- how does one get Ann's Cookbook? I would love to

have access....

THanks :)

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Comments (4)

traceys
16 years ago
Here you go and all you have to do to get Ann's wonderful cookbook is ask her. She shares. You might try emailing through GW.

Tracey

Bagels
======
Source: Hors d'oeuvres Cook Book.
I have typed it exactly how the recipe is printed in the book. If you
have a bread machine or kitchenaide by all means use it to do most of
the kneading. I always like to finish the kneading by hand. You can
also make these in to normal size bagels. I have used this recipe for
over 20 years. I have tried other recipes but this is my favourite one.
2 cups warm water
2 packages active dry yeast
3 tablespoons sugar
1 tablespoon salt
about 5 3/4 cups all-purpose flour, unsifted
3 quarts water with 1 tablespoon of sugar
Cornmeal
1 egg yolk beaten with 1 tablespoon water
about 2 tablespoons poppy or sesame seeds.
. Stir together water and yeast in large bowl of electric mixer; let stand
5 minutes to soften yeast. Stir in the Sugar and Salt. Gradually mix in 4
cups of the flour and beat at medium speed for 5 minutes. With a
spoon, stir
in about 1 1/4 cups more flour to make a stiff dough.
turn out on a floured board and knead until smooth, elastic, and no
longer
sticky, (about 15 minutes); add more flour as needed to prevent
sticking -
dough should be firmer than for most other yeast breads. Place in a
greased
bowl, cover, and let rise in a warm place until almost doubled ( about
40
minutes to 1 hour).
Punch dough down and divide into thirds. Set 2/3 of dough aside on a
floured
board; cover with clear plastic. form remaining 1/3 dough in a log and
cut
into 16 equal pieces.

To shape, knead each piece into small ball and poke thumbs through
centre.
With one thumb in hole (hole should be at least 1/2 inch) work fingers
around perimeter, shaping ball into a small donutlike shape about 1 1/2
inches in diameter. Place bagels on a floured board or tray and let
stand 20
minutes.
Bring water-sugar mixture to a boil in a 4 to 5 quart pan; adjust heat to
keep it boiling gently. Lightly grease a baking sheet and sprinkle with
cornmeal. Lift bagels carefully and drop into water (about 6 at a time)
boil gently for 1 minute turning only once (30 seconds each side). Lift
out
with slotted spoon and drain very briefly on paper towels, and place on
baking sheet. Brush with 1/3 of the egg yolk glaze, sprinkle with seeds
and
bake in a 400Â° oven for 20 minutes or until richly browned. cool on
racks.
Repeat with remaining 2/3 dough (you may need to punch it down
before
shaping,) working with 1/3 at a time. Makes 48 cocktail size bagels.
lindac
16 years ago
Here ya go....copied from the copy on my computer.

Source: Hors d'oeuvres Cook Book.

I have typed it exactly how the recipe is printed in the book. If you
have a bread machine or kitchenaide by all means use it to do most of
the kneading. I always like to finish the kneading by hand. You can
also make these in to normal size bagels. I have used this recipe for
over 20 years. I have tried other recipes but this is my favourite one.

2 cups warm water
2 packages active dry yeast
3 tablespoons sugar
1 tablespoon salt
about 5 3/4 cups all-purpose flour, unsifted
3 quarts water with 1 tablespoon of sugar
Cornmeal
1 egg yolk beaten with 1 tablespoon water
about 2 tablespoons poppy or sesame seeds.

.
Stir together water and yeast in large bowl of electric mixer; let stand
5
minutes to soften yeast. Stir in the Sugar and Salt. Gradually mix in 4
cups of the flour and beat at medium speed for 5 minutes. With a
spoon, stir
in about 1 1/4 cups more flour to make a stiff dough.

turn out on a floured board and knead until smooth, elastic, and no
longer
sticky, (about 15 minutes); add more flour as needed to prevent
sticking -
dough should be firmer than for most other yeast breads. Place in a
greased
bowl, cover, and let rise in a warm place until almost doubled ( about
40
minutes to 1 hour).

Punch dough down and divide into thirds. Set 2/3 of dough aside on a
floured
board; cover with clear plastic. form remaining 1/3 dough in a log and
cut
into 16 equal pieces.

to shape, knead each piece into small ball and poke thumbs through centre. With one thumb in hole (hole should be at least 1/2 inch) work fingers around perimeter, shaping ball into a small donutlike shape about 1 1/2 inches in diameter. Place bagels on a floured board or tray and let stand 20 minutes.
Bring water-sugar mixture to a boil in a 4 to 5 quart pan; adjust heat to keep it boiling gently. Lightly grease a baking sheet and sprinkle with cornmeal. Lift bagels carefully and drop into water (about 6 at a time) boil gently for 1 minute turning only once (30 seconds each side). Lift out with slotted spoon and drain very briefly on paper towels, and place on baking sheet. Brush with 1/3 of the egg yolk glaze, sprinkle with seeds and bake in a 400Â° oven for 20 minutes or until richly browned. cool on racks.
Repeat with remaining 2/3 dough (you may need to punch it down before shaping,) working with 1/3 at a time. Makes 48 cocktail size bagels.
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michelebernard
Original Author
16 years ago
Thank you for your help! I was so upset I lost this recipe// it is the best...

Off to make bagels :)
cookie8
16 years ago
Also, if a little extra help is needed...

Here is a link that might be useful: http://thibeault.smugmug.com/gallery/1421770_Bd5d2#94624567

RECIPE: Help Need Bagel Recipe/ Ann t's?? i think?

Comments (4)

traceys

lindac

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RECIPE: Help Need Bagel Recipe/ Ann t's?? i think?

Comments (4)

traceys

lindac

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