Contents:
To check the dough, pinch off a small piece and gently stretch it while turning it. It should form a thin, translucent membrane. Wipe the counter with a damp towel to remove any flour dust. Shape each piece into a smooth ball by pulling the dough down and around to one point on the bottom and then pinching the bottom closed. Cover with a damp towel and let rest for 20 minutes so the gluten relaxes. To shape, boil, and bake the bagels: Line two baking sheets with parchment and spray the parchment with vegetable oil.
The dough ring should be an even thickness all around. Drop one bagel in the water. If it floats within 10 seconds, the bagels are ready for the overnight rise, or retarding. Pat dry the tester bagel and return it to the pan. Bring a large pot of water to a boil the wider the pot, the better and add the baking soda; have ready a slotted spoon or skimmer.
Remove one pan of bagels from the refrigerator.
Can I use crushed ginger. An array of sequences testifies to her creative energy, and, notwithstanding concerns over climate change, there is plenty of celebration. You must be a registered user to access this feature. Finally a recipe that delivers exactly what it says on the tin! Part 3 of 3 credits - Oswestry Festival of the Word 5:
Slide the parchment along with the dough onto the counter. Line the pan with a clean sheet of parchment, mist with vegetable oil, and sprinkle with cornmeal or semolina flour.
Boil for 1 minute, flip them over, and boil for another 1 minute. For very chewy bagels, boil for 2 minutes per side. As the bagels finish cooking, lift them out with the skimmer and set them on the baking sheet with the cornmeal or semolina, top side up.
Review: A Recipe for Water by Gillian ClarkeCarol Rumens admires the sonic colours of Wales's national poet. The drop of water on the tongue, writes Gillian Clarke, 'was the first word in the world', and the language of water is the element in which these poems live.
I like a combination of seeds and salt; be judicious with the salt. When the bagels on the first pan are boiled and topped, bake for 10 minutes, rotate the pan for even browning, and then continue baking until golden brown on top and bottom and very firm, about another 5 minutes.
Remove the pan from the oven and transfer the bagels to a cooling rack. Let cool for at least 10 minutes. Meanwhile, remove the second pan of bagels from the fridge and boil and bake them the same way. Increase the yeast in the bagel dough not the sponge to 1 tsp. Thank you Peter Reinhart.
You are a bagel god to me I've got just a little personal tweaking to do the next time. This is an un-nerving job description - not least, that surely mischievous oxymoron, "regular route into the magic Clarke's new collection, A Recipe for Water, is surprisingly upbeat and relaxed in tone. An array of sequences testifies to her creative energy, and, notwithstanding concerns over climate change, there is plenty of celebration. At the same time, some over familiar recipes are revisited.
The "myth kitty" or is it a nature reserve? Dedicated to the Indian poet Sujata Bhatt, the title sequence registers ecological urgency through the experience of a drought closer to home: Clarke returns to a favourite analogy, water as vocalisation, but broadens the linguistic dimension with "wysg, uisc, dwr, hudra, aqua, agua, eau, wasser". Listing seems a rather over-used device, though led by a good ear for euphony. From strawberry mint to ginger peach, here are 14 fruit infused water recipes that go so far beyond adding a lemon wedge.
Lavender Lemonade Nothing beats lemonade on a hot summer day, right? But instead of syrupy concentrate, make it homemade with fresh ingredients.
Lavender adds a uniquely sweet twist that tastes a good as it looks. Plus, this recipe substitutes in raw agave nectar for a portion of the sugar so you can feel OK about downing a glass or two. Strawberry Mint Water Put this fruity water in a pitcher at your next party, or fill up a water bottle for the next time you hit the gym. Simply slice a few berries and drop in a few mint leaves. Tear the leaves before you add them to the mix to release even more robust flavor.
Citrus Mint Water This recipe features thick slices of antioxidant-rich grapefruit. Lemon rounds out the citrusy taste, while mint and cucumber deliver a note of freshness.
Watermelon Basil Water Watermelon and basil are sort of the unofficial stars of warm weather. Pair them in salads , salsas and, yes, even water.