- 19 g Tree Top Drum Dried Apple Powder
- 420 g all-purpose flour
- 7 g active dry yeast (rapid rise) (1 pkg.)
- 244 g skim milk
- 243 g sugar
- 50 g egg, separated
- 2.75 g salt
- 45 g water
Preheat oven to 400 F and grease a baking sheet.
Dissolve rapid rise yeast in 90 g warm water (105-115 F) and 4.2 g sugar. Set aside and allow to froth.
In a small pan, heat milk until it boils. Remove from heat and add sugar and water. Stir until sugar is dissolved. Pour the milk mixture into a large bowl and let cool until warm. Stir frothed yeast into milk mixture and let set for about 10 minutes.
Separate an egg; reserve the yolk to use in the glaze and beat the white to add to milk mixture. Stir the mixture vigorously until the ingredients are well combined. Stir the salt into the mixture. Add flour a little at a time, stirring after each addition. When dough is cohesive but still soft, turn it out onto a floured work surface and knead it for about 15 minutes. Put the dough into a bowl, cover it and let rise in a warm place for an hour, or until it has increased in volume by half.
Shaping the dough: After dough has risen the proper amount of time, cut it into pieces about the size of a small lemon and shape each into a neat ball. To form a ring, first poke your floured forefinger into the center of a ball and work your finger through the dough until it touches the work surface. Move your finger in a circle to widen the hold. Twirl the ring until the hole is about one third of the bagel’s diameter. Place the bagels on a sheet, cover them with a damp cloth and let them rise for about 10 minutes.
Poaching the bagels: Heat a large pot of water until it boils; reduce heat to maintain a gentle boil. Using a perforated skimmer, carefully lower a few bagels into the water. Poach each bagel uncovered for about 15 seconds, until the bagels begin to puff up. Lift them out, drain them and transfer to a greased baking sheet.
Beat the reserved egg yolk with cold water, and brush the mixture over the bagels. Bake them for about 20 minutes, until golden brown. Allow to cool for 10 minutes.
Makes 12 bagels.