The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Power Bagels

Trin's picture
Trin

Power Bagels

Does anyone have a good power bagel recipe?  I noticed that about 2 years ago someone posted  a request, but it doesn't look like anyone responded with a recipe.  I am looking for something similar to the Einstein's power bagel.  I tried one recipe, but the result was a very heavy dough.  I tried changing the ratios of whole grain to white flour without much success. I also tried increasing the yeast.


I am looking for a recipe that has some white and whole grain flours, dried cranberries, raisins, and nuts.  If anyone has had success with a similar recipe I would love to see it.  Or if anyone has suggestions on creating a lighter bagel dough that would help as well.


 


 

Wisecarver's picture
Wisecarver (not verified)

This is interesting and I do have a recipe for you but first...
I'm a big health nut and a runner.
For me a good power meal is Banana nut pancakes, love them.
But I used to run on the Mazda 8k team and know what the team nutritionist would have to say about that. :-)



At any rate, I'm all for complex carb meals for "power".
I've got three young children in sports and try to get them to think of food as fuel.
The recipe below is one they love and I find it very easy to make these "power bagels", total time is under 4 hours start to finish.



Note: I do not add any additional ingredients until the final stage.


6 cups flour.
1 Tb. sp. Kosher salt.
1 Tb. sp. active dry yeast.
2 cups water.


Sponge: 2 cups flour, 2 cups water and the yeast.
Hand mix sponge and cover lightly in a warm area for about a 1/2 hour.
Note: Mix water and yeast, then add flour.


In a large bowl add sponge and the remaining 4 cups of flour. Mix.
Pour it out onto a work surface and knead it, don't let it get too dry.


Form into ball and return to a lightly oiled bowl, cover loosely and allow it to rest in a warn area for 2 hours.


Roll it back out onto a work surface and use a pastry cutter to slice it in half, then each half into 2 parts then each of the 4 parts into 3 parts. (12)


Now gather your "power" ingredients and poke them into the parts.
I try to use a 1 inch rule for this, for example one raison per inch.


Now with your palms roll each of the parts into logs long enough to wrap around one of your hands, wrap the log around that hand and roll the seam under that palm to seal. This is a very fast motion once you get the hang of it.


Now let the newly formed bagels, with "power" ingredients, rest loosely covered on the work surface while you boil a large pot of water.


Add 1/4 cup of honey and the 1 Tb. sp. of salt to the water.
Keep it stirred.


When it boils reduce the heat just enough to stop the bubbles. (Around 190 degrees.)


Add the bagels 4 at a time and boil on each side for 1 minute. (2 mins per)


Let them drip dry a bit on a wire rack.


Now add your wash and any additional ingredients to it, like oats or seeds.


Bake them for 10 minutes in a hot oven, about 450 degrees.


Lay them right on a baking stone if you have one.


Cool the bagels on a wire rack.


Store them tightly in the fridge once they cool.


You can get very creative with the ingredients and the bagels that come out looking knarly are big hits with the kids.

Trin's picture
Trin

I think your recipe offers several clues as to what I could do to improve my bread volume.  I had been adding the raisins and nuts with the flour, and the receipes that I have tried have much shorter rising times.


I also had been using a bread machine for kneading.   Yes, I know.  I shouldn't admit that on a baking forum.  You obviously loose the ability to determine when you have reached the right elasticity this way.


I try to eat healthy too. This has put me on a quest for the perfect power bagel.  I am going to try your recipe this weekend.  If your three childen love them, that is a very good sign.  I would like to advance to adding a least a small amount of whole grain flours- maybe 1 cup to 5 cups of white flour.   I'll let you know if that works out.


Thanks, this looks very promising.


Happy Holidays!


 

Wisecarver's picture
Wisecarver (not verified)

...I do apologize for not commenting about all of my recipes being for hand methods. I don't use any machines and I do prefer to teach bread making the old way because that is the way I learned it from very old people and now that I'm 47 I do very much prefer to do all bread baking without any machines, it's very satisfying.



Something you may want to experiment with is when you add those inner ingredients.



The bread is going through some changes and while yeast needs to feed you can hinder its growth/action with some items, which is indeed the case with salted raisons.



Any items with slight sugar content will to an extend enhance the yeast growth.
Salt content will do just the opposite.



Poking the raisons and most other fruits into the bagels just before boiling them will give you excellent results.


I don't have a digital video camera but I can create digital pictures next time I make these bagels and I'll create a submission here for everyone.


I love making these and you simply won't believe how perfect they look.
All in under 4 hours. ;-)
Salute,
Mark