A Bevy of Bagel
Guaranteed better than store-bought! 54
yeast, active dry
In a small bowl, combine ½ cup of the warm water, sugar and yeast.
Stir and let stand til foamy, about 10 min. In large bowl of electric mixer, combine gluten flour, 2 cups all purpose flour, salt, and remaining 1½ cup warm water.
Add yeast mixture and beat for 5 minutes on medium low speed.
Cover dough and let it rise until it collapses, about 2 hours.
Stir 2 more cups of flour gradually into dough. Spread remaining flour on a working surface and turn dough out onto it.
Knead until smooth and shiny.
Place dough in an ungreased bowl and let rise, covered, until doubled in bulk, 1 hour or more. Punch dough down. Turn out onto board and cut into 12 pieces.
Cover with dry towel, then damp one, and let rest 10 minutes.
Removing one piece at a time from under towel, begin making the bagel shapes.
Roll each piece into a snake shape, about 8 inches long.
Moisten and overlap edges; pinch firmly together.
The bagel should be a uniform ring with a center hole no smaller that 1½ inches.
As each bagel is finished, place it on a dry towel.
When all are formed and on the towel, place another dry towel, then a damp one, over them and let rise for about 30 minutes.
While bagels are rising, preheat oven to 425℉ (220℃).
Make the water bath by combining water, sugar and salt in large pot and bring to simmer.
When bagels are ready, drop about 3 at a time into the simmering water.
Keeping the water at a bare simmer, cook bagels for 1 minute on each side. Remove with slotted spoon. Place on baking sheet lined (not greased) with bakers' parchment. All should fit on pan (expect close fit.) Bake in center of oven for 10 minutes; the bagels should be set but not browned. Turn over and return to oven for 5 minutes more, or until bagels are browned. Cool on rack. Store in plastic bag in fridge up to 2 days. If longer, freeze.