Source:

Lisa

Serves/Makes:12

Ingredients

• 2 cups (475 ml) warm water
• 2 1 oz (28 grm). packages active dry yeast
• 3 tbsp (45 ml) sugar
• 3 tsp (15 ml). salt
• 5-3/4 cups (1350 ml) flour
• 3 quarts (2850 ml) water
• 1 tbsp (15 ml) sugar
• cornmeal to sprinkle baking sheet
• 1 egg yolk
• 1 tbsp (15 ml) water

Preparation

• Combine warm water, yeast and sugar. Let stand 5 minutes, stir in salt.
• Gradually mix in 4 cups (950 ml) of flour, beat at medium speed for 5 minutes.
• With spoon add 1-1/4 cups (300 ml) more flour to make a stiff dough.
• Turn out on a floured board and knead until smooth, elastic, and no longer sticky (about 15 minutes), adding more flour as needed. Dough should be firmer than for most yeast breads.
• Place in a greased bowl, cover, let rise until almost doubled (about 40 minutes).
• Knead dough lightly and divide into 12 equal pieces.
• To shape, knead each piece, forming it into a smooth ball.
• Holding ball with both hands, poke your thumbs through the center.
• With one thumb in hole, work around perimeter, shaping bagel like a doughnut 3 to 3 1/2 inches across.
• Place shaped bagels on lightly floured board, cover lightly and let stand in a warm place for 20 minutes.
• Bring the 3 quarts (2850 ml) water and 1 Tbsp (15 ml). sugar to boiling in large kettle. Adjust heat to keep it boiling gently.
• Lightly grease baking sheet and sprinkle with cornmeal. Heat oven to 400 degrees (200 C.).
• Gently lift one bagel at a time and drop into water, boil about 4 at a time, turning often, for 5 minutes.
• Lift out with slotted spatula, drain briefly on a towel and place on baking sheet.
• Brush with glaze made with 1 egg yolk and 1 Tbsp (15 ml) water.
• Bake 35 - 40 minutes, or until well browned and crusty.
• Cool on rack.
• WHOLE WHEAT BAGELS:
• Follow basic recipe, omitting sugar.
• Use 3 Tbsp (45 ml). honey instead.
• In place of flour, use 2 cups (475 ml) whole wheat flour, 1/2 cup (125 ml) wheat germ, and about 2-3/4 cups (650 ml) all purpose flour, blended together.
• Knead with white flour.
• PUMPERNICKEL BAGELS:
• Follow basic recipe, omitting sugar.
• Use 3 Tbsp (45 ml) dark molasses in place of sugar.
• In place of flour use 2 cups (475 ml) rye, 2 cups (475 ml) whole wheat, 1-3/4 cups (425 ml) all purpose flour blended together. Knead with white flour.
• ONION BAGELS:
• Add 1/2 cup (125 ml) instant toasted onion to basic dough with the yeast , water and sugar in basic recipe.
• SEEDED BAGELS:
• Sprinkle boiled bagels with sesame seed, poppy seed, or caraway seed after using egg wash and before baking.

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