Make 6 large bagels( the recipe wrote by Peter Reinharp). Because my KitchenAid is small, so I cut half amount.
Sponge
1/2 teaspoon instant yeast ( or 1 teaspoon active dry yeast)
2 cups (600g) unbleached high-gluten bread flour
1 and 1/4 cups room temperature water
Dough
1/4 teaspoon instant yeast( or 1/2 teaspoon active dry yeast)
1 and 1/2 cups ( 550g) unbleached high-gluten bread flour
1 and 1/2 teaspoon salt
1 teaspoon malt powder ( or 1 tablespoon malt syrup,honey, or brown sugar) Diastase enzymes found in barley malt that help break down carbohydrates and release flavors trapped in the flour.
To boiling
1 tablespoon baking soda ( to make the outside of bread shine and caramelization)
To finish
Cornmeal or semolina flour for dusting
Sesame seeds, poppy seeds, kosher salt, rehydrated dried minced garlic or onions.
1. To make the sponge.
Add the water into mixing bowl, stir the yeast into the water until it forms. Add the flour, whisking until smooth, sticky batter. Cover the bowl with plastic wrap and leave at room temperature about 2 hours.
2. To make the dough
In the same bowl add the additional yeast into the sponge and stir. Then add salt, malt and 1 and 1/2 cups flour( if it's too dry, add few drops of water). Stir until the ingredients form a ball about 6-10 minutes.
3.Fermentation( This process my experience is different author. he wrote: divide the dough make roll and rest 20 minutes until be retarted and then put in refrigerator overnight.But I found it is hard to lift the roll out next day, I ruin the shape of the roll.)
Transfer the dough into oiled counter ,cover with plastic or damp towel, let it rest for 30 minutes and then put it in refrigerator overnight.( long, slow cold fermentation allows the naturally bagel occurring enzymes to release flavors.)
4. To make roll
Next day, remove the dough from the refrigerator and set at room temperature about 1 hour.Divide the dough into 6 pieces into rolls.Poke a hole in a ball and rotate thumb around the inside of the hole to widen it in diameter. Set aside about 20 minutes.
5. Preheat the oven 500F.
6. Ready to bake the bagels.
Bring a large pot of water to a boil, add 1 tablespoon bake soda, gently drop the bagels into the water.( each side with 1 minute).. When the bagels are boiled, take them out of water, put in the sprinkled cornmeal parchment-lined sheet pan.Top the bagels with blended seeds.
7.To bake
Place the pan on the middle shelve in the oven. 500F bake for 5 minutes, then rotate the pan 180 degree rotation,lower the oven to 450F and continue baking for about 5 minutes or until the bagels turn light golden brown.
8. Remove the pan from oven and let the bagels on a rack to cool.
我喜欢贝果，是因为它相当有嚼劲，不仅是用了高筋的面粉，而且它的面团和得比较干。这款面包的方子是基础方，没有什么花样，如果把这个做熟习了，再任它千变万化，都不离其中。
材料一、初次发酵的面团
1/2茶勺活性酵母instant yeast（或者1茶勺干酵母 active dry yeast）
2杯（600克）没有漂白的高筋面粉
1又1/4杯室温水
做法：
把酵母粉放在和面机的盆里，加上水，搅拌均匀起泡，放入面粉用钩子状的搅拌头和面至光滑没有颗粒。（这个面团比较稀。）盖上保鲜膜或者湿布，室温放2小时左右。
材料二、再次发酵的面团
1/4茶勺的活性酵母instant yeast（或者1/2茶勺的干酵母 active dry yeast）
1又1/2杯（550克）没有漂白的高筋面粉
1又1/2茶勺的盐
2 茶勺麦乳精（或者1大勺蜂蜜，红糖）麦乳精里的淀粉酵素可以帮助分解面粉里的碳水化合物。
做法：
在第一次做的面团的搅拌盆里加入这些材料，搅拌成光滑的面团，如果面团还有干粉，加几滴水。（这个面团比一般的面包面团要干，所以注意水量不要多。）盖上保鲜膜，室温发酵３０分钟。移入冰箱过一夜。（长时间的低温发酵，可以增加它的风味。）
第二天把面团从冰箱里拿出来，室温放回暖，大概１个小时。
材料三：１大勺苏打粉（煮贝果的水加苏打粉，可以使面包表面有光泽并且色泽好看）
材料四：芝麻，罂粟籽(poppy seeds),或者蒜粉，油葱酥
把面团分成６份，松弛２０－３０分钟。
烤箱预热５００华氏度。
大锅里烧开水，加入苏打粉，把贝果放进去每一面煮１分钟，捞出放有玉米粉或者粗粉的烤纸上。
趁面团是湿的时候撒上混合籽。
放入５００华氏度的烤箱烤５分钟，把烤盘转１８０度，烤箱的温度降低到４５０华氏度，再烤５分钟至金黄色 。放架子上晾凉。
Breadsticks 香脆面包棍
Use bagel dough.
Preheat the oven 325F to 350F ( long time at low temperatures to make dry and crisp.Or 400F to 450F hight temperature to make soft breadsticks.)
Roll out the dough, cut off sticks with pizza cutter.Brush with water then to seed the breadsticks.Set in room temperature for 20 minutes. 325F bake 25-30 minutes.
面团用的就是上面贝果的方子。
第二次面团发酵完后，取一块面，用压面机压成面片。（用手擀也行，但是因为面筋比较多，比较难擀薄。）
切成细条。
刷上水，撒上芝麻或者罂粟籽，室温放２０分钟。
烤箱预热３２５华氏度（烤的时间长一些）或者３５０华氏度。
烤箱烤２５－３０分钟至金黄色。放架子上晾凉。
Blueberry Bagel(soft)
1 tablespoon active dry yeast
3/4 cup warm water
2 tablespoon molasses
1 teaspoon salt
2 cups unbleached bread flour
1 egg( room temperature)
3 tablespoon butter( room temperature)
1/2 cup blueberries
1/2 cup walnuts
２tablespoon honey( into boiled water)v
1.Mix yeast, water, molasses in the mixing bowl,stir flour,salt, egg. Stir together, add butter and stir until to smooth dough. Put blueberries and walnuts, hand kneed into the dough. Let it rest 1 hour in room temperature.
2. Divided the dough into 8 pieces, roll out around, make a central hole.Set on the oiled pan for 20 minutes.
3.Preheat the oven 375F.
4. In a boiled water pot, put 2 tablespoon honey.Cook the bagels ３０seconds each side then put on the oiled pan and bake for 17-20 minutes or until golden.
蓝莓贝果（这一款是松软的面包）
1teaspoon茶勺干酵母
３／４杯温水v
２tablespoon大勺红糖
2杯没有漂白的高筋面粉
１teaspoon小勺盐
１个蛋( 室温）
３tablespoon大勺黄油（室温）
１／２杯蓝莓干
１／２杯核桃仁（切小粒）
核桃仁和蓝莓干切小。
这个就是红糖浆。
把酵母粉，水，红糖，混合融化，加入面粉，鸡蛋，盐和成团，然后加入软化的黄油,和成光滑的面团；最后加入切碎的蓝莓干和核桃仁。室温放１个小时。
１个小时后，把面团的空气排掉，分成８份。揉成圆，用拇指中间压一个洞。
你既可以用两个手把圆圈拉大，也可以象我这样挂在大拇指上转圆圈摔大（因为面团比较软）。放抹油的烤盘上室温静置２０分钟。
烤箱预热到３７５华氏度。
小锅里加２大杯水，２大勺蜂蜜烧开，把松弛好的贝果放进去两面各煮半分钟。
用漏勺捞出，滤掉水分，放在抹油的烤盘上。
３７５华氏度烤１７－２０分钟或者直到表面成金黄色。（中途把烤盘转１８０度）
