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Basic Bagels

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Ingredients
  Active dry yeast 2 Tablespoon (1 Package)
  Butter 1 Tablespoon (for greasing)
  Warm water 2 Cup (32 tbs) (About 110 Degrees Fahrenheit)
  Sugar 3 Tablespoon
  Salt 3 Teaspoon
  All-purpose flour 6 Cup (96 tbs), unsifted
  Water 3 Quart (With 1 Tablespoon Sugar)
  Sugar 1 Tablespoon (With 1 Tablespoon Sugar)
  Cornmeal 1⁄2 Cup (8 tbs)
  Egg yolk 1 , beaten with 1 tablespoon water
  Water 1 Tablespoon
Directions

In a large bowl, dissolve yeast in water.
Stir in sugar and salt; gradually mix in 4 cups of the flour.
Beat well to make a smooth batter.
Mix in about 1 1/4 cups more flour to make a stiff dough.
Turn dough out onto a floured board and knead until smooth and elastic (10 to 20 minutes), adding flour as needed to prevent sticking€”dough should be firmer than for most other yeast breads.
Turn dough over in a greased bowl; cover and let rise in a warm place until doubled (about 40 minutes).
Punch dough down; knead briefly on a lightly floured board to release air, then divide into 18 equal pieces.
To shape, knead each piece, forming it into a smooth ball.
Holding ball with both hands, poke your thumbs through center.
With one thumb in the hole, work around perimeter, shaping bagel like a doughnut, 2 1/2 to 3 inches across.
Place shaped bagels on a lightly floured board, cover lightly, and let stand in a warm place for 20 minutes.
Bring water-sugar mixture to boiling in a 4 or 5-quart pan; adjust heat to keep it boiling gently.
Lightly grease a baking sheet and sprinkle with cornmeal.
Gently lift one bagel at a time and drop into water; boil about 5 or 6 at a time, turning often, for 5 minutes.
Lift out with a slotted spatula, drain briefly on a towel, and place on baking sheet.
Brush bagels with egg yolk mixture.
Bake in a 400° oven for about 25 to 30 minutes or until well browned and crusty.
Cool on a rack.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
American
Course: 
Breakfast
Method: 
Baked
Dish: 
Bread

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