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Old 08-18-2004, 05:31 PM
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ISO: einstein bros power bagel recipe

does anyone have a regular or copykat recipe for einstein bros. power bagels? my son loves these.

tia, claudia
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Old 08-20-2004, 01:46 PM
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Re: ISO: einstein bros power bagel recipe

Quote:
Originally posted by cgmeyer4
does anyone have a regular or copykat recipe for einstein bros. power bagels? my son loves these.

tia, claudia
Here it is from top secret recipes! ENJOY!!

Plain
1 cup very warm water (110 to 115 degrees, not steaming)
1/2 tablespoon yeast
1 tablespoon plus 1 teaspoon light corn syrup
1 tablespoon plus 1 teaspoon molasses
1/2 teaspoon vegetable oil
1 teaspoon salt
2 cups bread flour (plus about 2/3 cup to incorporate while kneading)
1 1/2 tablespoons sugar (for water bath)
cornmeal (for dusting)

1. Combine the warm water and yeast in a medium bowl and stir until the yeast is dissolved. Be sure the water is not too hot, or it may kill the yeast.
2. Add the corn syrup, molasses, and oil to the bowl and stir thoroughly. Add the salt.
3. Pour the 2 cups of bread flour into the bowl and incorporate it with the other ingredients.
4. Sprinkle a little of the reserved flour over the dough in the bowl and turn it out onto a surface that has been dusted with more of the reserve flour (depending on your climate you may not have to use all of the reserve flour, but you will surely use most of it). The dough should become very smooth and elastic, dry to the touch, and not tacky. You will have to knead for 6 to 7 minutes to get the right consistency.
5. Put the dough back into the bowl or another container, cover, and let it rise in a warm place for 30 to 40 minutes. The dough should double in size.
6. Punch down the dough and cut it into 4 even portions. Working with one portion of the dough at a time, form the dough into a ball. Turn the edge of the dough inward with your fingers while punching a hole in the center with your thumbs. Work the dough in a circle while stretching it out and enlarging the center hole so that it looks like a doughnut. The hole should be between 1 to 1 1/2 inches in diameter. Place the 4 portions of shaped dough onto a greased board or baking sheet, cover (a clean towel works well), and allow the dough to rise for 20 to 30 minutes. The dough should nearly double in size.
7. Preheat the oven to 400 degrees.
8. Fill a medium saucepan 2/3 full of water and bring it to a boil. Add 1 1/2 tablespoons of sugar to the water.
9. Working with one bagel at a time, first enlarge the hole if it has closed up to less than 3/4 of an inch. Be careful not to overwork the dough at this point or it won't have the proper consistency. Drop the bagel into the water, cover the saucepan, and boil for 20 seconds. Flip the bagel over, and boil for another 20 seconds. Immediately take the bagel out of the water with a slotted spoon, let the water drip off for about 10 seconds, then place the bagel onto a baking sheet that has been dusted with cornmeal. Repeat for the remaining bagels. Be sure the bagels do not touch each other.
10. Bake the bagels for 26 to 30 minutes, or until they are light brown. (http://www.topsecretrecipes.com)
Makes 4 bagels.

Everything
1 cup very warm water (110 to 115 degrees, not steaming)
1/2 tablespoon yeast
1 tablespoon plus 1 teaspoon light corn syrup
1 tablespoon plus 1 teaspoon molasses
1 teaspoon vegetable oil
1 teaspoon salt
2 cups bread flour (plus about 2/3 cup to incorporate while kneading)
1 1/2 tablespoons sugar (for water bath)
cornmeal (for dusting)
1 tablespoon dry minced onion
1 tablespoon dry minced garlic
1/2 teaspoon poppy seeds
1/2 teaspoon caraway seeds
1/2 teaspoon sesame seeds
1/2 teaspoon kosher salt

1. Follow the directions for the plain bagels through step 9.
2. After the bagels have been arranged on the cornmeal-dusted baking sheet, and while they are still moist, sprinkle a scant teaspoon each of dry minced onion and dry minced garlic over the top of each bagel. Combine the poppy seeds, caraway seeds, sesame seeds, and kosher salt in a small bowl. Sprinkle 1/4 of the mixture over the top of each bagel.
3. Bake the bagels for 26 to 30 minutes, or until they are golden brown.

Makes 4 bagels.




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Old 08-30-2004, 04:31 PM
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thanks for the recipe. i think this is for the everything bagel which i can also use. i'm still trying to find a recipe for the einstein bagels power bagel. if you find one i'd appreciate.

take care, claudia
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Old 08-30-2004, 05:46 PM
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I'm still looking for the Power Bagel recipe; so far all I've found are the official ingredients. I don't know if you could use the other recipes from them and try to incorporate some or most of the actual Power bagel ingredients to come up with a close taste or not. But here are the "official Power Bagel" ingredients



Enriched bleached flour(wheat flour, malt barley flour, niacin, ferrous sulfate, thiamin mononitrate, riboflavin, folic acid), water, raisins, rye flakes, dried cranberries(sugar, cranberries, sunflower oil), sunflower seeds, honey, high fructose corn syrup, walnuts, yeast, wheat gluten, whole wheat flour, ryemwal, salt, rye flour, cinnamon, sesame seed, oatmeal, cornmeal, barley flakes, millet, molasses, malt, sugar, diacetyl tartaric acid esters of mono-diglycerides(DATEM), ascorbic acid, vegetable shortening (partially hydrogenated soybean, cottonseed, and/or canola oils), mono-diglycerides, lactic acid, acetic acid, enzyme, amlt barley flour, L. Cysteine


Good Luck and I'll post the recipe if I find it



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Old 08-31-2004, 02:50 PM
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thanks

i think i can modify a recipe using the ingredients you listed. if it works, i'll post the results.

i appreciate all your help.

thanks, claudia
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