Homemade bagels are broiled, boiled, baked, eaten


April 21, 1993|By Ellen Hawks | Ellen Hawks,Staff Writer

A request for a bagel recipe in which the bagel was first boiled in water and then baked in the oven was answered by Helen Cass of Phoenix. She responded with a recipe that she noted was published in The Sun 12 years ago.

Cass' bagels

Makes 12 bagels.

3 to 3 1/2 cups bread flour (approximately)

1 to 1 1/4 cups quick or uncooked oats to make 1 cup ground oat flour

3 tablespoons sugar

2 envelopes active dry yeast

2 teaspoons salt

1 1/2 cups warm water (110 to 115 degrees

1 egg, beaten

Note: To make 1 cup of oat flour put 1 to 1 1/4 cups quick or old-fashioned uncooked oats in a blender or food processor. Cover and blend for about one minute. Larger quantities may be made and stored in a covered container in cool, dry place for up to six months.

Instructions: Combine 1 cup bread flour, 1 cup oat flour, sugar, yeast and salt in mixing bowl. Add water and beat with a mixer at low speed for about 30 seconds or until blended. Beat at high speed for 3 minutes, scraping bowl often.

Gradually add enough remaining bread flour to make a moderately stiff dough. Knead on a lightly floured surface for 10 to 12 minutes or until smooth and elastic. Shape into a ball and place in a greased, medium-sized bowl turning once to coat the surface of the dough. Cover and let rise in a warm place for up to one hour. The dough will not double in size.

Punch the dough down and let rest for 15 minutes. Divide it into 12 equal portions and shape each portion into a 2- to 2 1/2 -inch ball. With the end of a wooden spoon, punch a hole in the center of each ball and gently enlarge the hole to 1- to 1 1/2 -inch diameter, which forms the dough into a ring shape. Place on a greased baking sheet, cover and let rise about 30 minutes. They will not double in size.

Heat bagels in broiler, five inches from heat source about two minutes on each side. The surface should not brown.

Meanwhile, fill a deep skillet or Dutch oven with water to a depth of about 3 inches and heat the oven to 375 degrees.

Bring the water to a boil then reduce the heat. Simmer four or five bagels at a time in the water for 1 to 2 minutes on each side, until the bagels pop to the surface like dumplings. Remove from water and drain on absorbent paper. Do not over-boil or they will become soggy after baking.

If desired, while the bagels are still wet from boiling, they may be rolled in a topping of your choice such as coarse salt, poppy seeds, sesame seeds or dried onion flakes.

Place bagels on a greased baking sheet and brush with the beaten egg. Bake at 375 degrees for 25 to 30 minutes or until golden brown.

Cool on wire rack. Serve warm or split in half and toast.


Chef Syglowski, with the help of chefs and students at the Baltimore International Culinary College, selected and tested these recipes.

Recipe requests

* Beth Kerr of Monkton wrote, "For years this baby boomer has been scanning recipe books for the cookie from my childhood which was made at Arthur's bakery in Waverly. It was a thick and chewy sugar cookie with a slight lemon-vanilla flavor and sprinkled with sugar on top. I want to make them for my children."

* Katzy Banker of Phoenix remembers that some years ago "The Sun published a recipe for a thin Brie wafer. I would appreciate it if anyone has it," she wrote.

* Julia Nelson of Baltimore wants the recipe for a "raisin pound cake which is made from scratch and not from a cake mix."

* Lisa Rice, no address, writes that she has "been searching desperately for a recipe for chicken barley soup and shrimp bisque soup."

* J. Graybill of Mount Pleasant Mills, Pa., writes, "Last night I ate in a restaurant in Thurmont and had a piece of turtle pie. It was very rich and delicious and I believe had chocolate chips, nuts and caramel in it. I hope someone has the recipe."

* Theda E. Bower of Sunbury, Pa., would like help in finding "a recipe for a cornstarch and graham cracker pudding. My husband loved this pudding when he was a child."


If you are looking for a recipe or can answer a request for a long-gone recipe, maybe we can help. Write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278.

If you send in more than one recipe, put each on a separate sheet of paper with your name, address and phone number. Please print clearly. We will test the first 12 recipes sent to us.

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