Guest guest Posted December 2, 2001 Report Share Posted December 2, 2001 I think you can adapt one of these recipes to make bagel buns. There are some more recipes on the King Arthur flour website. They have tons of great basic baking recipes for breads etc. * Exported from MasterCook * Bagel Buns Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Breads, Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dough 1 teaspoon instant yeast 3 tablespoons non-diastatic malt powder 4 cups Hi-Gluten Flour 1 1/2 teaspoons salt 1 1/2 cups water 1 cup Asiago, Gruyère or Swiss cheese -- (4 1/2 ounces), cut into 1/4-inch dice or smaller dice Glaze 3 tablespoons non-diastatic malt powder 1/4 cup water Dough: Combine all of the dough ingredients except the cheese, and mix and knead them together -- by hand, mixer or bread machine -- till you've made a very soft, smooth dough. Knead the cheese in at the end. Allow the dough to rise, covered, for 1 1/2 hours. Turn the dough out onto a lightly greased work surface. Divide it into 10 equal pieces, and round each piece into a ball. Cover the balls lightly, and let them rest for 15 minutes. Shaping: Shape the bagels by poking your index finger through the center of each ball, then twirling the ball till the hole's about 2 inches in diameter. Place the bagels on a parchment-lined baking sheet, cover them, and allow them to rise for 1 hour, or until they begin to look puffy. Glazing and Baking: Mix together the malt and water, and brush the buns with the mixture. Let them rest, uncovered, for 10 to 15 minutes while you preheat your oven to 400°F. Brush the buns with the malt water again, put them in the oven, then brush them a third time after baking for 10 minutes. Bake the buns for 12 to 15 minutes longer, until they're a deep, golden brown. Remove them from the oven, and cool on a wire rack. Yield: 10 buns. Description: " These chewy buns, studded with bits of cheese, are great for sandwiches. " Source: " King Arthur Flour " - - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 3210mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Bagels Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups lukewarm (110°F) water 1 tablespoon malted barley extract* 1 tablespoon or packet active dry yeast 5 cups King Arthur Unbleached All-Purpose Flour -- (5 to 6 cups) 1 tablespoon salt 1 egg beaten with 2 teaspoons water sesame seeds poppy seeds or other topping In a large bowl, dissolve the malted barley extract in the lukewarm water. Add the yeast and two cups of flour. Let work for about 10 minutes, or until the mixture is expanded and bubbly. Add the salt, then an additional 3 cups of flour. When the dough begins to hold together and pull away from the sides of the bowl, it's ready to knead. Turn it out onto a kneading surface where you've sprinkled another 1/2 cup of flour. Knead the dough for 3 to 4 minutes, then let the dough rest while you clean and grease your bowl. Knead an additional 3 to 4 minutes, adding additional flour if necessary, until the dough is smooth, elastic and no longer sticky. Form the dough into a ball and place in the greased bowl, turning to coat all sides. Cover the bowl with a damp towel or piece of plastic wrap and set it somewhere cozy (no drafts) until it has doubled in bulk, 1 to 2 hours. Shaping After the first rising, punch down the dough and, on a well-floured board with a well-floured rolling pin, roll it out to about 1/2 inch in thickness. There are several ways to form bagels. Experiment and pick whatever method suits your fancy. o Cut strips about 3/4 inch wide by 6 or 7 inches long. Pinch the two ends together, moistening the ends with water to help them stick. Unless you seal them well, they tend to come apart as you cook them. o Cut them out with large and small cookie cutters (or try our set of nested biscuit cutters ). If you don't have the appropriate sizes, small coffee or large tuna sized cans will work for the outside, and a small juice or other can (even a film cannister with a hole punched in the end to relieve pressure) will work for the inside. o Take a piece of dough slightly larger than a golf ball, poke a hole through it with your finger, enlarge it a bit, and twirl the dough around your finger on your floured surface until the hole is an inch or so in diameter. Boiling Let the formed bagels rest for 15 minutes or longer, while you preheat your oven to 450°F. After 10 minutes or so, begin heating a large saucepan containing about 3 inches of water. Add a tablespoon of malt extract if you want a shiny shell, or add a tablespoon of salt if you want a slightly salty surface. Just before the bagels are ready to cook -- they should have risen somewhat -- bring the water to a full boil and then turn it down so it's still bubbling gently, but not rolling. This keeps the action of the boil from deflating the bagel dough. Carefully slip 2 or 3 bagels into the water, making sure you give them enough room to expand. Keep the water at a simmer. After 1 minute, flip them over gently and continue cooking them 3 more minutes. While the bagels are simmering, grease a baking sheet. Baking At the end of 3 minutes, lift the bagels carefully out of the water with a slotted spatula or spoon, and place them on the greased cookie sheet very gently, to keep them from deflating. Repeat with remaining bagels. Slide bagels into the oven and bake them for 10 minutes. At this point you can safely brush them with the egg wash and sprinkle sesame or poppy seeds on them. Bake the bagels 8 to 10 minutes more (18 to 20 minutes altogether), turning them over 4 to 5 minutes before they're done. Cool them on a wire rack. Variations Egg Bagels: To make a classic bagel, make up a batch of Hearth Bread dough, replacing the 2 cups water with 2 extra-large eggs (equals 1/2 cup liquid) and 1 1/2 cups water in which you've boiled potatoes. Any Bread Dough Bagels: Use any yeasted bread dough flavored any way you want for a whole variety of bagels. Sprinkle on chopped onion or garlic, or caraway or dill seeds, or whatever you want to bring out or add to the flavor of the dough. " Bagins " : These are just bagels with the holes left in. The Sands' son, Davis, devised this English muffin/bagel hybrid to maximize the surface that cream cheese or other yummy things can be spread on. Source: " King Arthur Flour " - - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 6395mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Bagels can be made from any bread dough. In fact, the easiest way to begin is to start with a batch of our Hearth Bread dough. *( Barley extract can be ordered order from King Arthur Flour website if unavailable in your area ) Bagels are a bit tricky to make, but there's something about doing it successfully that gives one a sense of victory. And any small victory these days is bound to lift your spirits. This recipe reprinted from King Arthur Flour's Baking Sheet, Vol. III, No. 4, March-April 1992. Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Bagels... Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Breads, Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups lukewarm (110°F) water 1 tablespoon malted barley extract 1 tablespoon or packet active dry yeast 5 cups King Arthur Unbleached All-Purpose Flour -- (5 to 6) 1 tablespoon salt 1 egg beaten with 2 teaspoons water sesame seeds -- poppy seeds or other topping In a large bowl, dissolve the malted barley extract in the lukewarm water. Add the yeast and two cups of flour. Let work for about 10 minutes, or until the mixture is expanded and bubbly. Add the salt, then an additional 3 cups of flour. When the dough begins to hold together and pull away from the sides of the bowl, it's ready to knead. Turn it out onto a kneading surface where you've sprinkled another 1/2 cup of flour. Knead the dough for 3 to 4 minutes, then let the dough rest while you clean and grease your bowl. Knead an additional 3 to 4 minutes, adding additional flour if necessary, until the dough is smooth, elastic and no longer sticky. Form the dough into a ball and place in the greased bowl, turning to coat all sides. Cover the bowl with a damp towel or piece of plastic wrap and set it somewhere cozy (no drafts) until it has doubled in bulk, 1 to 2 hours. Shaping After the first rising, punch down the dough and, on a well-floured board with a well-floured rolling pin, roll it out to about 1/2 inch in thickness. There are several ways to form bagels. Experiment and pick whatever method suits your fancy. o Cut strips about 3/4 inch wide by 6 or 7 inches long. Pinch the two ends together, moistening the ends with water to help them stick. Unless you seal them well, they tend to come apart as you cook them. o Cut them out with large and small cookie cutters (or try our set of nested biscuit cutters ). If you don't have the appropriate sizes, small coffee or large tuna sized cans will work for the outside, and a small juice or other can (even a film cannister with a hole punched in the end to relieve pressure) will work for the inside. o Take a piece of dough slightly larger than a golf ball, poke a hole through it with your finger, enlarge it a bit, and twirl the dough around your finger on your floured surface until the hole is an inch or so in diameter. Boiling Let the formed bagels rest for 15 minutes or longer, while you preheat your oven to 450°F. After 10 minutes or so, begin heating a large saucepan containing about 3 inches of water. Add a tablespoon of malt extract if you want a shiny shell, or add a tablespoon of salt if you want a slightly salty surface. Just before the bagels are ready to cook -- they should have risen somewhat -- bring the water to a full boil and then turn it down so it's still bubbling gently, but not rolling. This keeps the action of the boil from deflating the bagel dough. Carefully slip 2 or 3 bagels into the water, making sure you give them enough room to expand. Keep the water at a simmer. After 1 minute, flip them over gently and continue cooking them 3 more minutes. While the bagels are simmering, grease a baking sheet. Baking At the end of 3 minutes, lift the bagels carefully out of the water with a slotted spatula or spoon, and place them on the greased cookie sheet very gently, to keep them from deflating. Repeat with remaining bagels. Slide bagels into the oven and bake them for 10 minutes. At this point you can safely brush them with the egg wash and sprinkle sesame or poppy seeds on them. Bake the bagels 8 to 10 minutes more (18 to 20 minutes altogether), turning them over 4 to 5 minutes before they're done. Cool them on a wire rack. Description: " Bagels can be made from any bread dough. In fact, the easiest way to begin is to start with a batch of our Hearth Bread dough. " Source: " King Arthur Flour " - - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 6395mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Variations Egg Bagels: To make a classic bagel, make up a batch of Hearth Bread dough, replacing the 2 cups water with 2 extra-large eggs (equals 1/2 cup liquid) and 1 1/2 cups water in which you've boiled potatoes. Any Bread Dough Bagels: Use any yeasted bread dough flavored any way you want for a whole variety of bagels. Sprinkle on chopped onion or garlic, or caraway or dill seeds, or whatever you want to bring out or add to the flavor of the dough. " Bagins " : These are just bagels with the holes left in. The Sands' son, Davis, devised this English muffin/bagel hybrid to maximize the surface that cream cheese or other yummy things can be spread on. Bagels are a bit tricky to make, but there's something about doing it successfully that gives one a sense of victory. And any small victory these days is bound to lift your spirits. Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Basic Bagels Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 teaspoons instant yeast 4 cups King Arthur Unbleached Special Bread Flour 2 teaspoons salt 3 tablespoons non-diastatic malt powder 1 1/3 cups lukewarm water -- (approximately) Make a very stiff dough, by machine or by hand. Be sure to knead it sufficiently; we're using high-gluten bread flour here, which takes a bit to develop. Cover the dough and allow it to rise for 1 1/2 hours; it won't double in bulk, but will get puffy. Divide the dough into eight pieces, and shape each piece into a bagel -- with a bagel cutter, or using your own favorite method. Place the bagels on a lightly greased or parchment-lined baking sheet, and allow them to rise, UNCOVERED, for 1 to 1 1/2 hours. Again, they'll get puffy, but won't double. Prepare a water bath of 2 quarts simmering water, 2 tablespoons non-diastatic malt powder, and 1 tablespoon sugar. Working in batches, transfer the bagels to the bath and simmer them 2 minutes, then GENTLY flip them over and simmer an additional 1 minute. Be careful -- they're delicate at this point. Return the bagels to the baking sheet, and bake in a preheated 425°F oven for 20 to 25 minutes, or till golden brown. . Source: " King Arthur Flour " Yield: " 8 bagels " - - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 4263mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Water Bagels Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Breads, Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon active dry yeast 2 cups water -- warm 1/4 cup natural-flavored instant malted milk powder or non-distatic malt powder 2 tablespoons granulated sugar 1 tablespoon salt 5 3/4 cups King Arthur Unbleached All-Purpose Flour FOR WATER BATH: 2 quarts water 2 tablespoons natural-flavored instant malted milk powder or non-distatic malt powder 1 tablespoon sugar In a large bowl, dissolve the yeast in the warm water. Stir in the malt and sugar, then the salt and flour. Knead the dough till smooth (by hand, mixer or machine). Shape the dough into a ball, place it in a lightly greased bowl covered with lightly greased plastic wrap, and allow it to rise till doubled in bulk, 1 to 1 1/2 hours. When the dough has risen, punch it down and transfer it to a lightly greased work surface. Put the water into a large, shallow pan -- the water should be about 3 inches deep -- and add the malt and sugar. Bring the water to a boil while you're shaping the bagels. Divide the dough into 16 pieces. Working with one piece of dough at a time, shape it into a ball, poke a hole through the center with your index finger, and twirl; the dough will form a ring. Place the bagels on a parchment-lined baking sheet as they're shaped. Boil them immediately, or let them rise a bit. Reduce the boiling water bath to a very gentle simmer. Gently transfer the bagels, 3 or 4 at a time, to the water bath; don't crowd them. Simmer them for about 30 seconds on each side, then return them to the baking sheet. Bake the bagels in a preheated 425°F oven for 20 minutes, or until they're a deep golden brown. Yield: 16 to 20 bagels, depending on size. You can use a doughnut cutter to make bagels; it's an easy, quick method to shape nice-looking bagels. If you've made the full recipe, divide the dough in half. Working with one half at a time, roll the dough out to a 9-inch circle, and cut as many bagels as you can. Gather the scraps and cut more bagels; you should end up with about 10. Repeat with the remaining piece of dough. After you've boiled the bagels, and before you bake them, you may sprinkle them with sesame seeds, poppy seeds, caraway seeds, coarse salt, or whatever you wish. Bagels brushed with a bit of beaten egg white before topping will be shinier, and hold onto their topping better. To make flavored bagels, add ingredients to the dough before kneading. Bits of cooked spinach or fresh chive or garlic, diced onions, cinnamon and raisins are all popular. Source: " King Arthur Flour " - - - - - - - - - - - - - - - - - - - Per serving: 181 Calories (kcal); 1g Total Fat; (2% calories from fat); 5g Protein; 42g Carbohydrate; 0mg Cholesterol; 6473mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 2 1/2 Other Carbohydrates NOTES : natural-flavored instant malted milk powder or non-distatic malt powder is something natural added to bagels to make them shiny. I usually mail order it from the King Arthur Flour wen site and it lasts quite a while Additional Notes: We used non-diastatic malt powder in place of the instant malted milk powder. You can use diastatic malt powder, but given the somewhat volatile nature of this ingredient -- used in too great a quantity, it'll " melt " the structure of your dough -- we prefer the non-diastatic. Malt powder not only gives the bagels a good taste; when used in the water bath it gives them a shiny crust. 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