Recipe by MechanicalJen
A coworker lent me a book titled "Breads of New England" by Judy Gormand. I haven't had a chance to try these, but he needs the book back! I'm posting this here as reference. Looks very good!
Top Review by Julie_Rushton
These bagels tasted great and while they were a little time intensive, I would make them again. Mine ended up being quite flat because I handled them too much taking them from the pan they were rising on to the boiling water. I would let them rise on parchment paper next time so I could just flip them into the water.
- 1 cup water, plus
- 1 teaspoon water
- 1⁄4 cup butter
- 3 tablespoons sugar
- 1 teaspoon salt
- 1⁄2 teaspoon yeast (1 package, dissolved in 1/4 cup waterm water)
- 1 egg, separated
- 2 1⁄2 cups 100% bran flakes
- 2 1⁄2-3 cups bread flour
Directions See How It's Made
- In a saucepan, combine 1 cup water, butter, 2 tablespoons sugar, and salt. Place over medium heat and stir until butter is melted. Transfer to a large mixing bowl to cool.
- When the miexture is barely warm, stir in the dissolved yeast. Whisk in egg white until foamy and set the yolk aside in a glass measuring cup. Blend the egg white into the yeast mixture. Stir in the bran flakes. Add 1 cup of the flour and beat wit ha wooden spoon until smooth. Gradually blend in additional flour until the dough becomes too difficult to stir. Turn out onto a floured surface and knead in as much of the remaining flour as necessary to form a cohesive dough. Dust with flour to prevent sticking and continue kneading until doug his smooth and resilient. Transfer to a grased bowl and cover. Let rise.
- When dough is light (do not wait for it to double), turn it out onto a floured surface. Roll into a 12 inch rope. Cut into 12 1 inch pieces. Shape each into a ball bu rolling betwen the palms of your hands. Flatten balls slightly with floured fingertips. Poke your index finger through the center of each ball and twirl the dough around your finger in such a way as to enlarge the hole Transfer to a floured board. Cover loosely and let rise for 30 minutes until puffed but not double in bulk.
- Pour tap water into 12 inch skillet to a depth of 2 inches. Add the remaining tablespoon of suar and bring to a gentle bubble. Stir to dissolve the sugar. Using a metal spatula, lower 3 bagels into the water and cook exactly 1 minute. Turn and cook 1 minute on the other side. Transfer to an absorbent paper to drain. Repeat with remaining bagels.
- Preheat oven to 400°F generously grease a baking sheet. Whisk the reserved egg ylk with the remaining tsp of cold water and brush over surface of the bagels. Place on the prepped sheet. Bake for 20 to 25 minutes, or until browned.