• 12/11 Nat'l Bagel Day - 5

    From Dave Drum@1:18/200 to All on Sun Dec 10 15:15:15 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Cinnamon Cranberry Bagels
    Categories: Breads, Fruits
    Yield: 16 Bagels

    1 ts Instant yeast
    4 c Bread flour
    2 1/2 c Water; room temp

    1 ts Instant yeast
    3 3/4 c Bread flour
    1 tb Ground cinnamon
    5 tb Sugar
    2 3/4 ts Salt
    2 ts Malt powder
    1 tb Malt syrup or honey
    2 c Craisins

    MMMMM-------------------------TO FINISH------------------------------
    1 tb Baking soda
    Semolina flour; for dusting
    Melted butter for brushing
    Cinnamon sugar to sprinke

    DAY ONE: To make the sponge, stir the yeast into the flour in a 4
    quart mixing bowl. Add the water, whisking or stirring only until it
    forms a smooth, sticky batter (like pancake batter). Cover the bowl
    with plastic wrap and leave at room temperature for approximately 2
    hours, or until the mixture becomes very foamy and bubbly. It should
    swell to nearly double in size and collapse when the bowl is tapped
    on the countertop.

    TO MAKE THE DOUGH: In the same mixing bowl (or in the bowl of an
    electric mixer), add the additional yeast to the sponge and stir. Then
    add 3 cups of the flour, cinnamon, sugar, salt and malt. Stir (or mix
    on low speed with the dough hook) until the ingredients form a ball,
    slowly working in the remaining 3/4 cup flour to stiffen the dough.
    In the last two minutes of mixing, add the Craisins.

    Transfer the dough to the counter and knead for at least 10 minutes
    (or for 6 minutes by machine). The dough should be firm, stiffer than
    French bread dough, but still pliable and smooth. There should be no
    raw flour-all ingredients should be hydrated. The dough should 77º to
    71ºF. If the dough seems too dry and rips, add a few drops of water
    and continue kneading. If the dough seems tacky or sticky, add more
    flour to achieve the stiffness required.

    Immediately divide the dough into 16 (3.3/8 oz) pieces. Form pieces
    into rolls. Cover the rolls with a damp towel and allow them to rest
    for approximately 20 minutes.

    Line 2 sheet pans with baking parchment and mist lightly with spray
    oil. Poke a hole in a ball of bagel dough and gently rotate your
    thumb around the inside of the hole to widen it to about 2" diameter.
    The dough should be as evenly stretched as possible.

    Place each of the shaped pieces two inches apart on the pans. Mist the
    bagels very lightly with the spray oil and slip each pan into a
    food-grade plastic bag, or cover loosely with plastic wrap. Let the
    pans sit at room temperature for about 20 minutes.

    Check to see if the bagels are ready to be retarded in the
    refrigerator by using the float test. Fill a small bowl with cool or
    room-temperature water. The bagels are ready to be retarded when they
    float within 10 seconds of being dropped into the water. Take one
    bagel and test it. If it floats, immediately return the tester bagel
    to the pan, pat it dry, cover the pan, and place it in the
    refrigerator overnight (it can stay in the refrigerator for up to 2
    days). If the bagel does not float. Return it to the pan and continue
    to proof the dough at room temperature, checking back every 10 to 20
    minutes or so until a tester floats. The time needed to accomplish
    the float will vary, depending on the ambient temperature and the
    stiffness of the dough.

    DAY TWO: (or several hours later if that's all your schedule allows),
    set the oven @ 500ºF/260ºC with the two racks set in the middle of the
    oven. Bring a large pot of water to a boil (the wider the pot the
    better), and add the baking soda. Have a slotted spoon or skimmer

    Remove the bagels from the refrigerator and gently drop them into the
    water, boiling only as many as comfortably fit (they should float
    within 10 seconds). After 1 minute, flip them over and boil for
    another minute. If you like very chewy bagels, you can extend the
    boiling to 2 minutes per side. While the bagels are boiling, sprinkle
    the same parchment lined sheet pans with semolina flour.

    When all the bagels have been boiled, place the pans on two middle
    shelves in the oven. Bake for approximately five minutes, then rotate
    the pans, switching shelves and giving the pans a 180-degree rotation.
    (If you are baking only one pan, keep it on the center shelf but still
    rotate 180 degrees.) After the rotation, lower the oven setting to
    450ºF/232ºC and continue baking for about 5 minutes, or until the
    bagels turn light golden brown. You may bake them darker if you

    Remove the pans from the oven and let the bagels cool on a rack for 15
    minutes or longer before serving. Optionally, when they come out of
    the oven and are still hot, you can brush the tops with the melted
    butter and dip them in cinnamon sugar to create a cinnamon-sugar
    crust, if desired.

    By: Barbara Schieving

    RECIPE FROM: https://www.barbarabakes.com

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