* Exported from MasterCook *
Bagels
Recipe By :Better Homes and Gardens(c) Complete Book of Baking
Serving Size : 0 Preparation Time :0:00
Categories : Bagels Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 to 4 1/2 cups all-purpose flour
1 package active dry yeast
1 1/2 cups warm water (120 - 130F)
2 tablespoons granulated sugar
1 1/2 teaspoons salt
1 tablespoon granulated sugar
1 egg -- beaten
1. In a large mixing bowl, combine 2 cups of the flour and the yeast. Add the
warm water, the 2 tablespoons sugar, and salt. Beat with an electric mixer on
low to medium speed 30 seconds, scraping bowl. Beat on high speed 3 minutes.
Stir in as much of the remaining flour as you can.
2. Turn dough out onto a floured surface. Knead in enough remaining flour to
make a moderately soft dough that is smooth and elastic (6 to 8 minutes
total). Cover; let rest 10 minutes. Grease 2 baking sheets; set aside.
3. Working quickly, divide dough into 12 portions. Shape each portion into a
smooth ball. Cover; let rest 5 minutes. With a floured finger, punch a 2-inch
hole in center of each, keeping a uniform shape. Place bagels 2 inches apart
on prepared baking sheets. Reshape so holes are 2 inches in diameter. Cover;
let rise 20 minutes (start timing after first bagel is shaped).
4. Broil raised bagels 5 inches from heat 3 to 4 minutes or until bagels look
set, turning once (tops should not brown). Meanwhile, in a 12-inch skillet or
4 1/2-quart Dutch oven, bring 6 cups of water and the 1 tablespoon sugar to
boiling. Reduce heat; simmer bagels, 4 or 5 at a time, 7 minutes, turning
once. Drain on paper towels. Let stand on towels only a few seconds. (If left
too long, they will stick.)
5. Place drained bagels 2 inches apart on prepared baking sheets. Brush
bagels with beaten egg. Bake in a 375F oven 20 to 25 minutes or until
tops are golden. Remove from baking sheets; cool on wire racks. Place in an
airtight container and store at room temperature for up to 2 days.
EGG BAGELS: Prepare Bagels as directed, except reduce warm water to 1 1/4
cups. Add 2 egg yolks to the flour mixture along with the warm water.
ONION BAGELS: Prepare Bagels as directed, except omit brushing with egg. Cook
1/2 cup finely chopped onion in 3 tablespoons butter or margarine until
tender but not brown. Brush bagels with onion mixture after the first 15
minutes of baking.
POPPY SEED OR SESAME BAGELS: Prepare Bagels as directed, except before
baking, sprinkle with 2 teaspoons poppy seed or toasted sesame seed.
LIGHT RYE BAGELS: Prepare Bagels as directed, except substitute 1 1/4 cups
rye flour for 1 1/4 cups of the stirred-in all-purpose flour. Stir in 1
teaspoon caraway seed with the rye flour.
WHOLE WHEAT BAGELS: Prepare Bagels as directed, except substitute 1 1/2 cups
whole wheat flour for 1 1/2 cups of the stirred-in all-purpose flour.
* TO MAKE AHEAD: Prepare Bagels as directed; cool completely. Place bagels in
a freezer container or bag and freeze up to 3 months. Before serving, thaw
bagels at room temperature for several hours.
mc-formatted and posted by: Dotti004@aol.com
Yield:
"12 Bagels"
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