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July 26, 2010 / Sarah

National Bagelfest


Bagels seem like they would be difficult to make, but luckily the steps to make them are easy; it’s the lengthy process that seems intimidating.  If you use this recipe, give your self plenty of time to allow the bagels to sit and be aware that they have to sit in the refrigerator over night before they are ready to cook.

The bagel recipe is from Brown Eyed Baker and the sandwich adapted from a sandwich offered at Truckee Bagel Co.

Egg Bagels

1 1/2 teaspoon instant yeast
7 3/4 cups bread flour
2 cups water, at room temperature
8 egg yolks
2 3/4 teaspoons salt
1 tablespoon brown sugar
1 tablespoon baking soda
Cornmeal for dusting

  1. Stir together 1 teaspoon yeast and 4 cups flour in a large mixing bowl. Add the water, whisking or stirring only until all of the flour is hydrated. 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.
  2. After the mixture has sat for 2 hours, stir in the remaining yeast to the sponge. Add 3 cups of the flour, the egg yolks, salt, and brown sugar. Stir or mix with your hands until the ingredients form a ball, slowly working in the remaining ¾ cup flour to stiffen the dough.
  3. Transfer the dough to a floured surface and knead for 10 minutes.  The dough should be firm, but still pliable and smooth. There should be no raw flour – all the ingredients should be hydrated. 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. The kneaded dough should feel satiny and pliable but not be tacky.
  4. Immediately divide the dough into 12 equal pieces and form into round rolls.  Cover with a damp towel and allow to rest for approximately 20 minutes.  Line 2 large baking sheets with parchment paper and mist lightly with cooking spray.
  5. For each dough round, roll out into an 8-inch-long rope. Wrap the dough around the palm and back of your hand, between the thumb and forefinger, overlapping the ends by several inches. Press the overlapping ends on the counter with the palm of your hand, rocking back and forth to seal.
  6. Place each of the shaped pieces 2 inches apart on the prepared baking sheets. Mist the bagels very lightly with the cooking spray and cover loosely with plastic wrap. Let the pans sit at room temperature for about 20 minutes.
  7. Fill a small bowl with cool or room-temperature water and place one bagel in the water.  If the bagel floats within 10 seconds, place the bagel back on the baking sheet, pat dry, and recover the pan.  Place the baking sheets in the refrigerator overnight.  If the bagel does not float, place the bagel back on the baking sheet, pat dry, recover the pan and let sit at room temperature for an additional 10 minutes.  Repeat the float test until a tester floats.
  8. After the bagels have been in the refrigerator overnight, preheat the oven to 500 degrees F with the racks set in the middle of the oven.  Bring a wide pot of water to a boil and add the baking soda.
  9. Remove the bagels from the refrigerator and gently drop them into the water, boiling only as many as comfortably fit.  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 baking sheets’ parchment paper with cornmeal.  When the bagels are done boiling, place them back on the baking sheets.
  10. Place the baking sheets in the oven and bake for approximately 5 minutes, then rotate the pans, switching shelves and giving the pans a 180-degree rotation.  Lower temperature to 450 degrees F and continue baking for about 5 minutes, or until the bagels turn light golden brown.
  11. Remove the pans from the oven and let the bagels cool on a rack for 15 minutes or longer before serving.

Mount Rose Bagel Sandwich

1/2 cup mayonnaise
1 tablespoon prepared horseradish
1 tablespoon lemon juice
salt and pepper
1 lb. sliced rare roast beef
1/4 lb. slice smoked cheddar
1 large tomato, sliced
1/2 red onion, sliced
1 cup sprouts

  1. Mix the mayonnaise, horseradish, lemon juice, salt and pepper together in a small bowl.  Place in refrigerator until ready to use.
  2. Split a bagel in half and spread both sides with the horseradish mayonnaise.  Place roast beef, cheese, tomato slice, red onion slice, and sprouts on the bottom half and top with the other half of the bagel.
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