Bagels II
Submitted by: Ann
"Making bagels is fun, but it is a little
bit of work. You may use any topping that you wish or none at all. We suggest
sesame seeds, poppy seeds or Kosher salt."
Original recipe
yield: 12 bagels.
Prep Time:50 MinutesCook Time:20 MinutesReady In:2 Hours 30 MinutesServings:12 (change)
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INGREDIENTS:
2 cups warm water
(110 degrees F/45 degrees C)
1/2 (.25 ounce)
package active dry yeast
2 tablespoons white
sugar
1 tablespoon
vegetable oil
7 cups bread flour
1 tablespoon salt
1 tablespoon white
sugar
3 tablespoons poppy
seeds (optional)
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DIRECTIONS:
In large bowl,
sprinkle yeast over warm water to soften; stir to dissolve. Add 2 tablespoons
sugar, oil, 6 cups of flour, and salt. Mix thoroughly until the dough forms up
and leaves the sides of the bowl. Turn dough out on floured board and knead,
adding small amounts of flour as necessary. Bagel dough should be pretty stiff.
Work in as much extra flour as you can comfortably knead. Knead until smooth
and elastic, 12-15 minutes.
Roll the dough into a
ball, place it in a large oiled bowl, and turn to coat. Cover and let fully
rise until an impression made with your finger remains and does not sink into
the dough (about an hour).
Punch down and cut
into thirds, and roll each piece between your palms into a rope. Cut each rope
into 4 equal pieces and shape into balls. Roll the first ball into another rope
that is about 2" longer than the width of your hand. Make a ring with the
dough, overlapping ends about 1/2" and sealing the ends by rolling with
your palm on the board. If the dough resists rolling, dab on a drop of water
with your finger. Evenly place the bagels on 2 nonstick baking pans or very
lightly oiled baking sheets. Cover and let stand until puffy, about 20 minutes.
While bagels are
proofing, fill a 4 quart saucepan 2/3 full with cold water; add 1 tablespoon
sugar and bring to a boil. When ready to cook, drop 2 or 3 bagels at a time
into the boiling water and wait until they rise to the top. Cook for a total of
1 minute, turning once.
Carefully lift each
bagel out with a slotted spoon or skimmer. Drain momentarily. Turn into a dish
with topping, if desired. Evenly space bagels on 2 nonstick baking pans or very
lightly oiled baking sheets.
Bake
with steam in a preheated 500 degree F (260 degrees C) oven until well-browned,
about 20 minutes. Turn bagels
over when the tops begin to brown, and continue baking until done.