Bagels (Water Type)
Yield
8 bagelsPrep
75 minCook
15 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
yeast, active dry
|
|
| 2 | teaspoons |
sugar
|
|
| 1 ½ | teaspoons |
salt
|
|
| 2 ¾ | cups |
all-purpose flour
|
|
| 2 | quarts |
water
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
yeast, active dry
|
|
| 1E+1 | ml |
sugar
|
|
| 7.5 | ml |
salt
|
|
| 651 | ml |
all-purpose flour
|
|
| 2 | quarts |
water
|
*
|
Directions
Dissolve yeast in 1 cup warm water in large mixing bowl.
Stir in sugar, salt, and 1 2/4 cups of flour.
Beat until smooth.
Stir inremaining flour.
Turn dough onto lightly floured surface; knead untilsmooth and elastic (about 10 minutes).
Place in greased bowl; turn greased side up.
Turn over and let rise in warm place until double (about 15 minutes).
Dough is ready if an indentation remains when touched.
Punch down dough; divide into 8 equal parts.
Roll each part into a rope 6 inches long; moisten ends with water and pinch together to form a circle.
Or, shape each part into a smooth ball; punch hole in center and roll gently to enlarge hole and make uniform shape.
Let rise for 20 minutes Heat oven to 375℉ (190℃).
Heat 2 qts. water to boiling in large kettle.
Reduce heat; add 4 bagels.
Simmer for 7 minutes, turning once.
Drain on kitchen towel.
Repeat with remaining bagels, simmering four at a time.
VARIATION: EGG BAGELS: Increase total amount of flour to 4 cups.
Knead for 5 minutes.
Let rise until double (about 45 minutes).
Divide dough into 16 equal parts; shape; and let rise as directed.
Add 2 tablespoons sugar to boiling water.
Simmer for 4 minutes, turning once.
Beat 1 egg yolk and 1 tablespoon water slightly; brush over simmering bagels.
Bake as directed. Makes 16 bagels.
