Sesame Seed Bagels
|Dry yeast||1⁄4 Ounce (1 Package)|
|Sugar||2 Tablespoon, divided|
|Warm water||1 1⁄2 Cup (24 tbs) (105Â° To 115Â°)|
|All-purpose flour||2 Tablespoon, divided|
|Vegetable cooking spray||1|
|Egg white||1 , lightly beaten|
|Sesame seeds||3 Tablespoon|
Dissolve yeast and 1 tablespoon sugar in warm water in a large bowl; let stand 5 minutes.
Add 2 1/2 cups flour and salt; beat at medium speed of an electric mixer until well blended.
Gradually stir in enough of the remaining 2 cups flour to make a soft dough.
Sprinkle 1 tablespoon flour over work surface.
Turn dough out onto floured surface; knead until smooth and elastic (about 8 to 10 minutes).
Place in a bowl coated with cooking spray, turning to coat top.
Cover and let rise in a warm place (85°), free from drafts, 15 minutes.
Sprinkle remaining 1 tablespoon flour over work surface.
Punch dough down; turn dough out onto floured surface, and knead lightly 4 or 5 times.
Divide dough into 18 equal portions; shape each portion into a ball.
Punch a hole in the center of each ball with a floured finger.
Gently pull dough away from center to make a 1- to 1 1/2-inch hole.
Return bagels to floured surface; cover and let rest 20 minutes.
Bring 1 gallon water and remaining 1 tablespoon sugar to a boil in a large Dutch oven.
Reduce heat to medium, and drop bagels, 6 at a time, into gently boiling water.
Simmer, uncovered, 2 1/2 minutes on each side.
Drain bagels on paper towels.
Place bagels on ungreased baking sheets.
Bake at 375° for 10 minutes; remove from oven.
Combine egg white and 1 tablespoon water, stirring well.
Brush bagels with egg white mixture; sprinkle with sesame seeds.
Bake an additional 20 minutes or until golden.
Remove from baking sheets, and let cool on wire racks.