Hi everyone. Hope your week is going well so far.
Today I am joining everyone including our hostess Kathy over at Food Wednesday.
Last week I had a hankering for a bagel. We had bought some maybe a month ago, and they had tasted good. Then they were gone, but I still wanted one. This time instead of going to buy some more, I figured since I had the ingredients and the time, I would make some.
I used the recipe from this cookbook I have and that I'll describe in this post. I've made them with this recipe before, and they aren't difficult to make, except there are several steps and you need to time what you do. You also need to let them raise in the fridge overnight, so it is best to make the dough later in the day or evening. It's a fun occasional baking project, but not something I think I would want to do just because I feel like a bagel. (But worth the time and effort as they do taste great.)
I was making plain bagels. This cookbook also has recipes for wheat and other bagels, but I wanted plain so I could use cream cheese and some cherry jam I have on them.
While they are sitting, you put 4 cups of bread/strong flour, a pinch of salt, and a recommended 1 heaping tablespoon plus 2 teaspoons of diastatic malt powder together in a bowl. This malt powder gives a good rise because it adds enzymes that help the yeast make use of the starch in the flour. There are substitutes you can add to replicate the taste but I'm not sure the substitutes add the enzymes.