New York City Bagels
|1% low fat milk||1 Cup (16 tbs), divided (Warm, 105 To 115 Degrees, Divided)|
|Dry yeast||1⁄4 Ounce (1 Package)|
|Granulated sugar||2 1⁄2 Tablespoon, divided|
|Corn oil/Safflower oil||2 Tablespoon|
|Bread flour||4 Cup (64 tbs)|
In a medium mixing bowl combine 1/2 cup warm milk, yeast and 1 tablespoon sugar; mix well.
Let stand for 5 minutes.
Add eggs, oil and salt; beat well.
Add bread flour and enough remaining 1/2 cup warm milk to make a stiff dough.
Dust a board with flour.
Onto floured board turn dough.
Knead until smooth and elastic.
Grease a bowl.
Into the prepared bowl place dough, turning to grease surface; cover with plastic wrap.
Let rise for 40 minutes or until doubled in bulk.
Divide into 18 portions; cover with a towel.
Shape each portion into ring; flatten into 2 1/2-inch circle.
With well-floured index finger make or enlarge a hole in the center of each, plumping bagels as the hole is stretched.
Let rest for 20 minutes.
In a large saucepan combine 3 quarts water and the remaining 1 1/2 tablespoons sugar.
Bring to a boil over high heat.
Into the simmering water drop bagels 3 at a time.
Poach for 3 to 4 minutes; turn bagels.
Cook for 3 minutes longer, enlarging holes with handle of wooden spoon if necessary.
Preheat oven to 375 degrees.
Grease a baking sheet.
With a slotted spoon remove the bagels to the prepared baking sheet.
Brush with egg white; press poppy seed or sesame seed onto tops.
Bake for 30 minutes.
Spoon onion over tops after 20 minutes if desired.