MINI-BAGEL
SANDWICHES
In
Jewish culture, bagels symbolize the endless circle of life. Poppy seeds,
cheese, oatmeal, cracked wheat, rosemary, sesame seeds, garlic salt, chopped
onions, rosemary, cinnamon sugar, Fleur de Sel, caraway seeds, fresh chopped
garlic or chopped tomatoes make delicious toppings. A bagel skimmer or slotted
spoon is helpful to remove the bagels from the boiling water.
Bagels
1/2 cup whole milk
1/2 cup water
2 1/2 teaspoons active
dry yeast
2 tablespoons butter,
melted
3 cups all-purpose
flour
1 1/2 teaspoons salt
1 large egg white
Topping
1 large egg yolk
2 teaspoons water
Fillings
Cream cheese and
smoked salmon
Butter and pastrami
Mayonnaise and roast
beef
1. Bread
machine method: Measure the milk, water, yeast,
butter, flour,
salt and egg white into a bread machine pan.
Program for white
bread, dough cycle and a large loaf. Go to
step 3 to complete
the recipe.
2. Hand
method: Heat the milk and water to 110
. In an extra
large bowl, whisk
together the warmed milk, water, yeast,
melted butter,
salt and egg white. Mix the egg yolk and water
in a small bowl,
refrigerate until needed. Stir the flour into
the yeast liquid.
Knead on a floured breadboard for 2 minutes.
Place the dough in
a large bowl and spray with oil. Turn oven
on to 200
. Turn oven off when you can just feel the heat
on your hand.
Place the bowl in the oven. Let the dough rise
for 1 hour. Punch
down the dough with your fist.
3. Roll and pull dough into a
20-inch rope. Cut into 1-inch pieces.
Roll each piece
into a 6-inch long rope with tapered
ends. Dampen one
end with water and connect to the other
end to form a
circle. Repeat with all 6-inch ropes. Arrange
bagels on a waxed
paper-lined baking sheet and let bagels
rise for 45
minutes in oven. Remove, preheat oven to 400
.
4. Bring water to boil in a 6-quart
Dutch oven. Drop 5 bagels
at a time into
the water and cook for 30 seconds on each side.
5. Remove with a bagel skimmer or a
large slotted spoon.
Set on an
ungreased baking sheet and brush with egg yolk.
6. Sprinkle bagels with a topping
and bake in the preheated
oven 15-25
minutes. When cool, serve with a filling.
Hint: Make these the day after you make roast turkey breast.
Add 1/4 cup Non-diastatic malt to the boiling water and
top
bagels with uncrushed
in half and make mini-turkey sandwiches with slices of
turkey
breast and mayonnaise. If you omit the rosemary, you
can
make the sandwiches with cranberry sauce and lettuce.
Makes 20 mini-bagel sandwiches