OK, with the caveat that I am an intuitive baker, so the things like ratio of flour to water have to be just 'known' by feel, but I'll try to be sufficiently graphic. Also, I am used to using metric measures, but I'll convert.
Ginger Bagels
10 standard-sized bagels
The players, in order of appearance...
1/2 cup hot water (mine is 130°F straight from the tap)
small pinch sugar
1/6 cake of yeast (one could use dried I suppose)
1 tsp salt
1 tsp sugar
1 tbsp coarse, whole wheat flour
4+ cups flour (use a high gluten bread flour)
1 tsp vegetable oil
1 cup water hot from the tap
ca. 2 tbsp chopped crystallized or preserved ginger
Sprinkle the tiny pinch of sugar into the 1/2 cup of hot water, then dump in the yeast.
Let it sit while you put the salt, sugar, whole wheat flour, and about 3-1/2 cups of bread flour into a mixing bowl, Make a well in the flour mix, and pour in the oil.
When the yeast looks like it is awake (5-10 minutes), stir and pour the slurry into the well in the flour. Mix with a fork was you add the rest of the hot water. Mix, adding flour as needed until you can transfer the dough to a floured surface. Knead with real effort, adding flour as needed to give a stiff dough that is smooth and not sticky. You will probably have to knead for 12-15 minutes to get the right 'feel' to the dough. I find that I get bored at 10 minutes, then go on and do the next 5 anyway.
Place dough in a bowl, cover and let rise until doubled.
While the dough is rising, place a large pot of plain water on the stove and turn the heat up to low medium setting. Turn the oven on to 390°F. I like to use a baking stone, and it stays in the oven almost all the time.
Chop the ginger so the pieces are ca. 1/8" or so cubelets.
When dough is risen, flop it out and cut in half. Press out one half with your hands to make an about 4" x 6" rectangle. Use a rolling pin or bottle to roll out to a 8" x 12" slab. Sprinkle half the chopped ginger in the center third of the slab, leaving the two ends ungingered. Roll from one end to make a jelly roll log. Set it at the back of the board and make the second jelly roll from the other half of the dough, and set it to rest.
Take the first log, and roll it to make a smooth, uniform cylinder. Cut across the cylinder to make five equal 'biscuits'. Pinch the dough over any exposed pieces of ginger in the cut ends and flatten the chunks onto the board with your palm. Pick up the pieces one at a time and poke your thumb through the center to start the doughnut. Then just rotate it around your thumb while you use the fingers to make a smooth bagel shape. Pinch dough over any pieces of ginger that attempt to escape.
Place the shaped bagels on a floured towel as you finish each one, repeating with the second roll. Cover with another floured towel and let rise until puffy, but not excessively so.
By now the water in the pot should be boiling. Carefully drop in the bagels, two to a batch, and let boil for 30 seconds. Turn over with a slotted spoon or whatever and boil for another 30 seconds. Remove the boiled bagels with the slotted spoon and place on a dry towel, not letting them touch.
After the bagels have dried a bit - like 10-30 minutes - it's not critical. Place in the oven. I lay then directly on a baking stone. If you use cookie sheets, you might want to use cooking paper or a Teflon baking film. Bake for 20 minutes or until golden brown. Remove from oven and let cool uncovered on a rack.
Bagel aficionados will note that I don't use sugar or malt syrup in the boiling water. To me it adds nothing.
So, give them a try. It may take you a few batches to get into the rhythm, but I think they are worth the trouble.
Ron
(3/4/00)
