Bagels with Variations
Yield
12 bagelsPrep
1 hrsCook
35 minReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
water
warm |
|
| 2 | packages |
yeast, active dry
|
|
| 3 | tablespoons |
sugar
|
|
| 3 | teaspoons |
salt
|
|
| 5-3/4 | cups |
all-purpose flour
|
|
| 3 | quarts |
water
|
*
|
| 1 | tablespoon |
sugar
|
|
|
cornmeal
|
*
|
||
| 1 | each |
egg yolks
|
*
|
| 1 | tablespoon |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
water
warm |
|
| 2 | packages |
yeast, active dry
|
|
| 45 | ml |
sugar
|
|
| 15 | ml |
salt
|
|
|
all-purpose flour
|
|
||
| 3 | quarts |
water
|
*
|
| 15 | ml |
sugar
|
|
| 0 |
cornmeal
|
*
|
|
| 1 | each |
egg yolks
|
*
|
| 15 | ml |
water
|
|
Directions
Combine warm water, yeast and sugar.
Let stand 5 minutes, stir in salt.
Gradually mix in 4 cups of flour, beat at medium speed for 5 minutes.
With spoon add 1¼ cups more flour to make a stiff dough.
Turn out on a floured board and knead until smooth, elastic, and no longer sticky (about 15 minutes), adding more flour as needed.
Dough should be firmer than for most yeast breads.
Place in a greased bowl, cover, let rise until almost doubled (about 40 minutes).
Knead dough lightly and divide into 12 equal pieces.
To shape, knead each piece, forming it into a smooth ball.
Holding ball with both hands, poke your thumbs through the center.
With one thumb in hole, work around perimeter, shaping bagel like a doughnut 3 to 3½ inches across.
Place shaped bagels on lightly floured board, cover lightly and let stand in a warm place for 20 minutes.
Bring the 3 quarts of water and 1 tbls sugar to boiling in large kettle.
Adjust heat to keep it boiling gently.
Lightly grease baking sheet and sprinkle with cornmeal.
Heat oven to 400℉ (200℃).
Gently lift one bagel at a time and drop into water, boil about 4 at a time, turning often, for 5 minutes.
Lift out with slotted spatula, drain briefly on a towel and place on baking sheet.
Brush with glaze made with 1 egg yolk and 1 tbls water.
Bake 35 to 40 minutes, or until well browned and crusty.
Cool on rack.
WHOLE WHEAT BAGELS: Follow basic recipe, omitting sugar.
Use 3 tablespoons honey instead.
In place of flour, use 2 cup whole wheat flour, ½ cup wheat germ, and about 2 ¾ cup all purpose flour, blended together.
Knead with white flour.
PUMPERNICKEL BAGELS: Follow basic recipe, omitting Use 3 tablespoons dark molasses in place of sugar. In place of flour use 2 cups rye, 2 cups whole wheat, 1 ¾ cups all purpose flour blended together. Knead with white flour. ONION BAGELS: Add ½ cup instant toasted onion to basic dough with the yeast, water and sugar in basic recipe. SEEDED BAGELS: Springle boiled bagels with sesame seed, poppy seed, or caraway seed after using egg wash and before baking.
