Recipe by Sarah Phillips © 2007 Sarah Phillips CraftyBaking.com
Bagels and photo by Kelly Hong © Sarah Phillips
The quintessential elusive Jewish water bagel has a thick crackly exterior and a chewy interior. It is called the water bagel because it is poached in a kettle of boiling alkalized water. High gluten flour provides the elasticity and chew, while malt or barley syrup, a thick molasses-like syrup, helps give bagels their unique flavor by hastening the release of natural sugars bound up in the flour starches. Bagels are made from very stiff and stretchy dough, which allows it to be boiled without deflating or losing its shape. When boiling bagels, some use plain water while others insist on putting either baking soda, salt, sugar, honey milk or some combination of them into the water. I like to use a small amount of baking soda because I find it induces more shine and a richer caramelization of the crust on the bagels when they bake.
BREAD RECIPE HELP
MsBreez, Premium Member, Says: "Sarah's Very Good Bagel's made with cinnamon and raisins!...I did add 1 tablespoon cinnamon and 1/2 cup raisins. I think they turned out great..."