Marcy Goldman - The Bakers Dozen Best Bagels: Best Bagels

The Bakers Dozen Series, Volume Three

Marcy Goldman Presents: The Bakers Dozen Best Bagels

Text and Recipes by Marcy Goldman

River Heart Press

Montreal, Canada

All rights reserved. No part of this book may be used or reproduced, in any form or by any means without prior written permission of the author/publisher, excepting brief quotations in connection with reviews written specifically for inclusion in magazines, newspapers and electronic media.

Marcy Goldman is a cookbook author, master baker and host of the www.BetterBaking.com/ www.MarcyGoldman.com.

Library and Archives Canada in Publication

ISBN 978-1-927936-32-0 E Book

Goldman, Marcy

The Bakers Dozen Series, Volume Three

Marcy Goldman Presents The Bakers Dozen Best Bagels

Caramel Apple Bagels

The quintessential fall and winter bagel, replete with butterscotch chips, caramel hunks and diced apples. How good are these? I traded some for regular bagels at my local bagel shop. The pros near fainted with delight!

Dough

2 cups warm water

2 1/2 teaspoons instant yeast

5-6 cups bread flour

2 tablespoons honey

3 tablespoons brown sugar

2 teaspoons salt

1 teaspoon malt powder, optional

Pinch cinnamon

1 cup butterscotch, caramel or white chocolate chips

4 cups diced, peeled apples

1 cup diced caramels

Kettle Water

6 quarts water

2 tablespoons honey

2 teaspoons salt

Finishing Touches

cup brown sugar

1/3 cup oatmeal

Line a doubled up baking sheet with parchment paper and set aside.

In a mixer bowl, hand whisk the water and yeast and let stand 2 minutes, Then briskly add in a cup of the flour, honey, brown sugar, salt, malt and cinnamon and blend well. Fold in most of the flour (all but 2 cups) to make a stiff dough. Attach dough hook and knead, 10-12 minutes adding more flour as required to make a very slick dough. Let rest 20 minutes, lightly covered in plastic wrap.

Meanwhile, heat fill a large pot two-thirds full with water, honey and salt and bring to a gentle boil. Press dough down and knead in the butterscotch chips, apples and caramels. If mixture gets wet and slack, dust in more flour. Let dough rest, lightly covered with plastic wrap, 15 minutes.

Gently deflate and then divide dough into 10-14 sections and cover lightly with a tea towel. Form each into an 8-10 inch rope. Press two ends together, and roll back and forth on a work surface to lock and form a ring or bagel. In a small bowl, mix the brown sugar and oatmeal.

Preheat oven to 450 F.

Place bagels in simmering water a few at a time and simmer, turning once, for about 3 minutes. Place boiled bagels on parchment-lined baking sheet. Dust the tops with brown sugar/oatmeal mixture. Place bagels back on baking sheet.

Bake until nicely browned on top side, turning once to brown undersides, about 15-20 minutes in total.

Makes 10-14

Dark Rye and Currant Pumpernickel Bagels

A short sponge starter greatly enhances the flavor and texture of these fragrant rye bagels. Great for sweet and savory snacks, or topped with cheese with a cup of tea or coffee. Dont forget to buy coarse or dark rye flour.

Dough

Quick Sponge

1 cup warm water

1 tablespoon instant yeast

2 tablespoons caraway seeds

2 teaspoons malt powder or brown sugar

1 cup coarse or dark rye for pumpernickel flour

1/4 cup white bread flour

Dough

1/2 cup warm water

2 teaspoons bakers caramel or Kitchen Bouquet Gravy Browning

2 teaspoons salt

1/4 cup brown sugar

1/4 teaspoon cinnamon

2 1/2 to 3 cups white bread flour

1 cup currants, plumped and dried

Kettle Water

6 quarts water

1/3 cup brown sugar

1 teaspoon salt

For the sponge, an hour before making dough, mix together the water, yeast, caraway seeds, malt powder or sugar, rye flour, white bread flour and caraway seeds. Stir to make a thick gloppy mixture and let stand one hour.

To make the bagel dough, stir down sponge mixture and add (from Dough ingredients) water, bakers caramel, salt, sugar, cinnamon and most of white bread flour. Stir until dough can be kneaded and knead 10-12 minutes, adding in additional flour as required to make a stiff. Let rest a couple of minutes then press currants into the dough. Place dough in a bowl that has been generously sprayed with non-stick cooking spray. Cover with plastic wrap and let rise 30 minutes.

Divide dough into 10-12 portions and form each into a bagel.

Meanwhile, fill a large pot two-thirds filled with water, add the sugar and salt. Allow to come to a gentle boil.

Preheat oven to 450 F. Meanwhile, bring water and brown sugar to a boil. Prepare a large baking sheet by lining with parchment paper. Place a few bagels at a time in boiling water. As they rise to the surface, turn them over and allow them to cook on other side another minute. Remove to baking sheet and let dry briefly.

Bake until done (bagels will be nicely browned all over) 18-22 minutes.

Makes 8-10

Pumpkin Cranberry Bagels

Like Thanksgiving in the round, these are simply amazing bagels: rustic and touched with a kiss of pumpkin spice, pumpkin puree, and a good smattering of dried cranberries. Feel free to swap in some whole-wheat flour if you like.

Dough

1 1/2 cup dried cranberries, plumped and dried

1 1/2 cups warm water

2 teaspoons instant yeast

2 tablespoons oil

3 tablespoons honey

1/3 cup light brown sugar, firmly packed

1 cup pumpkin puree

4 - 6 cups bread flour

1 3/4 teaspoons salt

1 teaspoons pumpkin pie spice

1 teaspoon cinnamon

Kettle Water

6 quarts water

1/3 cup brown sugar

1 teaspoon salt

Plump cranberries by covering them with very hot water and allow them to sit for five minutes. Drain and use a paper towel to dry thoroughly. Set aside. Stack two baking sheets together and line the top one with parchment paper.

In a mixer bowl, whisk together the water, yeast, oil, honey and brown sugar, stirring to dissolve yeast and sugar. Stir in pumpkin puree. Stir in half of the flour, salt, pumpkin pie spice and cinnamon and blend well. Add more flour and begin kneading, 10-12 minutes, adding more flour as required to make a very stiff dough but remember to add cranberries about half way through the kneading period. Place dough on work surface, cover with a clean tea towel and let rest 10 minutes; then divide into 10 portions. Form each portion into a rope about 10 inches long. Form into bagels by attaching ends together and rolling on board to lock ends. Let bagels rise about 15 minutes until they appear a little puffy.

Preheat oven to 450 F. Meanwhile, fill a large pot two-thirds full with water, add the brown sugar and bring to a gentle boil. Prepare a large baking sheet by lining with parchment paper. Place a few bagels at a time in boiling water. As they rise to the surface, turn them over and allow them to cook on other side another minute. Remove to baking sheet and let dry briefly. Dust with some cinnamon.

Bake until done (bagels will be nicely browned all over) 18-22 minutes.

Makes 10

Spelt & Whole Wheat and Flax Seed Bagels