Jewish Bagels?

New York Bagels - pareve

1 1/2 cups slightly warm water

1 1/2 teaspoons instant yeast

1 tablespoon oil

1 tablespoon sugar

2 teaspoons malt powder or syrup

2 teaspoons kosher salt

4 1/2 - 5 1/2 cups bread flour, preferably unbleached

Kettle water:

6 quarts of water

2 tablespoons malt syrup

1 teaspoon kosher salt

Cornmeal for sprinkling (optional)

Whisk together water, yeast, oil, sugar and malt. Stir in one cup of flour, then salt, then most of remaining flour. Knead 10-12 minutes to make a very stiff dough. Cover and let dough rest on a board about 10 minutes.

Meanwhile, line two large baking sheets with baking parchment and sprinkle generously with corn meal. Fill a large soup pot or Dutch oven three quarters full with water. Add the malt syrup and salt. Bring water to a boil. Preheat oven to 450 degrees F.

Divide dough in 10 to 12 sections and form into 10 inch long strips. Roll the ends together to seal and make a ring. Place on a very lightly floured surface near your stove. Let bagels rest 15 to 20 minutes. Bagels should have a 'half proof' - they should rise halfway or appear puffy.

Prepare two more baking sheets. Line one with a kitchen towel, the other with parchment paper which has been sprinkled with cornmeal (optional). Reduce water to simmer and add bagels a few at a time. Allow to come to surface and simmer thirty seconds. Turn over and cook other side about 45 seconds (total 1 1/2 minutes). Place on prepared, towel-lined baking sheet. Leave plain or sprinkle on topping of choice.

Place in oven, reduce heat to 425 F. and bake until done, about 17-22 minutes, turning bagels once, when almost baked. If you have a baking stone, finish bagels on the stone directly.

Yield: 10 to 12 bagels.

Topping variations:

(Sprinkle on after bagels have been boiled and are on baking sheet)

Sesame seeds

Poppy seeds

Dry or rehydrated garlic granules

Dry or rehydrated onion flakes

Minced fresh garlic

Minced fresh onions

Caraway seeds

Coarse salt

The 'everything' bagel: Sprinkle on to taste a variety of toppings including: minced onion flakes, poppy seeds, granulated garlic, and coarse salt.

Adjuncts to dough:

Frozen chopped or dried cranberries (1 cup)

Frozen or dried blueberries (3/4 cup)

Dried cherries (3/4 cup)

Granola (1/4 cup)

Extracts (such as maple) (l tsp.)

Nuts and seeds (1/4 cup)

Citrus zest (1-2 tsp.)

Miniature chocolate chips (1/4 cup)

Shredded cheddar cheese (about l cup)

Fresh herbs (1-3 tsp.)

Replace some of the flour for oat bran, wheat bran, cornmeal, kamut, spelt, etc.

YES HERE U GO I HAVE ONE

Bagels (Parve)

From Giora Shimoni,

Your Guide to Kosher Food.

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Eastern European Jews brought bagels to North America in the late 19th century. Although bagels are considered "Jewish food", they have no religious significance. Bagels simply have been popular in Jewish circles for generations. Given bagels are prepared by boiling and then baking yeast dough, they have a doughy interior and a somewhat crisp exterior.

INGREDIENTS:

1 package active-dry yeast

1 1/2 cups water, lukewarm

3 Tablespoons sugar

1 Tablespoon salt

4 cups all-purpose flour

PREPARATION:

1. In a mixing bowl, dissolve yeast and sugar ito warm water. Let stand for 10 minutes.

2. Stir in salt and flour.

3. Knead dough until soft, smooth and comes away from the side of the bowl. If dough is sticky, add more flour.

4. Cover dough with a cloth. Leave in a warm place for 20 minutes.

5. Punch down dough.

6. On a floured surface, roll out balls of dough to 4 x 6 x 1 inch thick rectangles.

7. Roll each rectangle into a 1/2 inch thick log. Moisten ends and press together to form a bagel.

8. Place on floured cookie sheet. Cover with a cloth. Leave in a warm place for 20 minutes.

9. Heat water in a large soup pot, but do not bring to a boil.

10. Place a few bagels at a time into the hot water. Simmer, uncovered, for 7 minutes.

11. Drain on towel. Repeat with remaining dough.

12. Place boiled bagels on a greased cookie sheet. Bake at 375 degrees Fahrenheit for 30 minutes, or until golden.