MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Cinnamon Cranberry Bagels
Categories: Breads, Fruits
Yield: 16 Bagels
MMMMM---------------------------SPONGE--------------------------------
1 ts Instant yeast
4 c Bread flour
2 1/2 c Water; room temp
MMMMM---------------------------DOUGH--------------------------------
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
+=OR=+
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 77┬║ to
71┬║F. 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 @ 500┬║F/260┬║C 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
nearby.
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
450┬║F/232┬║C and continue baking for about 5 minutes, or until the
bagels turn light golden brown. You may bake them darker if you
prefer.
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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