Bagels
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1 serving
Original recipe yields 1 serving
6 1/2 cups (approx.) bread flour (or substitute all-purpose flour), divided
5 tsp dry yeast
6 Tbsp sugar
2 Tbsp salt
3 cup hot water (120 to 130 degrees), plus 3 quarts water (to boil bagels)
1 1/2 Tbsp barley malt syrup (or brown sugar in the same amount)
Cornmeal
1 egg white, beaten with 1 tsp. water
Toppings of choice: coarse salt, sesame seeds, poppy seeds, dried onion flakes, dried garlic flakes, caraway seeds, sunflower seeds
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Let's Make It
1
TO MAKE DOUGH:
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In electric mixer bowl, measure 6 cups flour and stir in the yeast, sugar and salt.
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Pour in 3 cups hot water and stir with the paddle attachment at low speed for 2 minutes. Add the remaining 1/2 cup flour, a little at a time. When batter becomes thick and heavy, attach the mixer's dough hook.
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TO KNEAD DOUGH:
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Knead at medium low speed for about 10 minutes or until the dough is firm, solid and not sticky when pinched with the fingers.
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FOR FIRST RISING:
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When you have kneaded dough into a nice, firm and smooth ball, transfer it to an oiled mixing bowl, cover the bowl tightly with plastic wrap and set aside at room temperature until it has doubled in volume-about 1 hour.
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TO PREPARE WATER BATH:
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Near the end of the rising time, bring 3 quarts of water to a boil in a large pot. Add the malt syrup or brown sugar. Reduce the heat and leave the water just barely simmering.
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TO SHAPE BAGELS:
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Transfer dough onto a lightly floured work surface and punch it down with the flat of your palm to remove air pockets. Divide the dough in half and cut each half into 10 to 12 pieces (each should weigh 3 to 4 oz). Shape each piece into a ball. Allow the balls to stand and relax for a few minutes, and then flatten each one with the palm of your hand. Press your index finger deep into the center of the bagel and tear a little depression open. Pull the hole open and twirl the bagel fast around your index finger until it is shapely. Or, place your other index finger in and "roll" the fingers around in the hole, widening it and stretching the bagel. Smooth the rough edges. Your bagels should look like...bagels! Form all of the bagels and place them on your work surface.
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FOR SECOND RISING:
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Cover the shaped bagels with wax paper or parchment paper and leave at room temperature until the dough has risen slightly, about 10 minutes. (This is called "half proof." If the bagels are allowed to proof or rise too much during the "second rise," they will not sink when put in the simmering water.
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TO FINISH BAGELS:
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Preheat oven to 400 degrees F. Line a baking sheet with baking parchment paper and sprinkle it with cornmeal. Place 1 bagel at a time into the simmering water by using a large skimmer and gently lowering it into the water. Simmer only 3 or 4 bagels at a time, do not crowd the pot. The bagels will sink then rise again. Simmer gently for 30 seconds then turn them over and cook for another 30 seconds. Lift each bagel out of the water, drain briefly on a towel and place on prepared baking sheet. Brush with egg white mix and sprinkle with topping of choice. Bake for 25 to 30 minutes flipping them halfway through baking.
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