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Granny White
frothy.
Meanwhile, mix the flours and salt in a large bowl. When yeast
mixture is ready, pour it on, mix with a wooden spoon and add enough
of the rest of the water to make a stiff dough − but not too stiff
to knead. Knead for 150 strokes, then return to the bowl, spray
lightly with water and leave, covered, for 1 hour − not at too hot
a temperature or the bagels will taste of yeast.
Remove from bowl and divide into equal portions. Knead each briefly
and form into a ball. Flatten and make a hole in the middle. You
know, make it look like a bagel. Place on a floured baking tray,
place the tray inside a carrier bag and leave to rise 30 minutes.
When the time is up, have a large pan of simmering salted water
ready. Do 2 bagels at a time − lower gently into the water and
simmer 1 1/2 minutes on each side. Drain on a wooden chopping board
while you do the others. Place all bagels on a lightly floured
baking tray and bake at Gas 6 (200 C, 400 F) for 20 minutes. Cool
on wire racks.
Eat fresh or freeze as soon as cold.
VARIATION: Cinnamon & Raisin Bagels − Add the cinnamon and extra
sugar with the flours and salt. Knead in the raisins a few at a
time between the first kneading and the proving, to get them evenly
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