 |
Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 8 |
|
When you live in N.Y. all your life, you really get to know and appreciate a good bagel. They should be crisp on the outside and somewhat doughy on the inside. The varieties are endless! Ingredients:
2 1/2 tsp dry yeast |
1 tbsp sugar |
1 - 1/4 cups tepid water, divided |
3 cups whole-wheat or bread flour (you might need more) |
healthy pinch of salt |
2 very ripe bananas, mashed |
1 tbsp honey |
handful of pecans, roughly chopped |
1ttbsp cinnamon |
Directions:
1. Method is much the same, but the flour is much more variable in this recipe since the banana makes it a lot stickier. Also, it will vary due to the size of your bananas.
2. Mix the yeast, sugar and 3/4 cup of tepid water in a large bowl. Let it sit for five minutes. Mix in bananas, honey and cinnamon. Then, mix the flour with the salt, and add gradually, and add the remaining 1/2 cup of water. If you don't have a Kitchen-Aid for mixing, you could mix by hand. Mix for 5 mins. Add nuts and mix to distribute. You might need to add more flour - you're looking for a very smooth elastic dough, that doesn't feel sticky when you touch it. It shouldn't look dry and floury though!
3. Transfer dough to a greased bowl, cover with clean cloth and allow to double in size. About an hour.
4. Punch dough down and leave it for ten more minutes.
5. Divide into 8 equal pieces and shape into balls. Using your finger, poke a hole in each ball, while turning and stretching until it resembles a bagel. Place on a baking sheet, cover with a towel, and let rest for ten minutes
6. Bring a large pot of water with a pinch of sugar in it to a boil. Then you can lower it to simmer. Poach the bagels, two or three at a time, for about one minute on each side. Once they puff up, use a slotted spoon to remove and place back on baking sheet. Bake in a 425 degree oven for 15-18 minutes.
7. Note: Depending on where you live, the water you're using can have different results in bagel making.
|
|