Ingredients
1 tsp sugar
1 cup warm water
1 tbsp dry yeast
2 eggs
1 tbsp vegetable oil
3-1/2 cup all-purpose flour (approx)
2 tsp salt
Poaching Liquid:
16 cup water
2 tbsp sugar
Glaze:
1/2 cup sesame or poppy seeds
1 egg, beaten
Instructions
In a large bowl, dissolve 1 tsp sugar in water. Sprinkle yeast over top. Let stand for 10 minutes until frothy. Whisk in eggs with oil. Beat in 2 cups of the flour, sugar and salt until smooth. Gradually stir in enough of the remaining flour to make a soft but not sticky dough.
Turn onto a floured surface and knead for 8 to 10 minutes until smooth and elastic and dough springs back when poked with finger. Place in a greased bowl, turning to grease all over. Cover with plastic wrap and tea towel. Let rise in warm place for 1 to 1-1/2 hours or until doubled in bulk.
Punch down; knead several times. Divide into 12 equal pieces. Roll each into a 12-inch rope, covering pieces with towel while working.
Bring ends of dough together, overlapping by about 1 inch and stretching overlap around other end to meet underneath. Pinch firmly to seal. NOTE: Unless ends are pinched together very firmly, they will come apart in the water.
Poaching Liquid:
In a wide saucepan, bring water to a boil; add sugar. Slip bagels into water, 3 to 4 at a time; cook over medium heat for 1 minute. Using slotted spoon or spatula, remove bagels to well greased or parchment-lined baking sheets.
Glaze:
Place sesame seeds in a dish. Brush bagels with egg. Dip bagels in seeds. Return to baking sheet. Bake at 400 degrees F. for 20-25 minutes or until tops are golden and bottoms sound hollow when tapped. Transfer to a rack to cool.
Yield: 12 bagels
Whole wheat Cinnamon Raisin Bagels:
Substitute 1 cup whole-wheat flour for all-purpose flour. Increase 2 Tbsp sugar to 1/4 cup sugar. Stir in 2 tsp cinnamon along with eggs. After punching down dough, thoroughly knead in 1 cup raisins.
Credits
Recipe from: Author unknown
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