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Bagels
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Recipe Information
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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