Tuesday, September 14, 2010
Make your own....bagels!
1 1/2 cups Warm water
2 tbsps Dry yeast
3 tbsps Sugar
1 tbsps Salt
4 1/4 cups flour(bread flour recommended, but I use all-purpose)
Water, for boiling
1 Egg white, lightly beaten
1 tbsps Water
1. In a small bowl, mix yeast, sugar and warm water together and let stand 3 minutes.
2. Mix 2 cups of flour with the salt in a large bowl; the add the yeast mixture. Stir until combined and slowly mix in the rest of the flour.
3. Knead dough on a floured surface(or, if you are lazy like me, in the bowl works fine) for 5 minutes, adding additional flour if necessary. Dough should be fairly smooth and somewhat firm. Place dough in a greased bowl, cover and let rise until double.
4. Punch down dough. (If adding extras like raisin and cinnamon, add now.) Divide and shape into 12 balls. (For larger bagels, make only 8 balls.) Allow to rest for 5 minutes.
5. Bring water to a boil. Make a hole in each ball of dough and pull open about 2 inches, making a bagel shape. Place the shaped dough onto a cookie sheet and cover for 10 minutes.
6. Preheat oven to 350 degrees. Drop 2 or 3 bagels at a time into the boiling water for about 45 seconds, turning each once.
7. Drain cooked bagels on a wire rack. Mix egg white and water; brush tops with egg white mixture and top with optional toppings, if desired (instead of mixing stuff in, I like the everything bagels...I mix garlic powder, sesame seed, dried onion, and poppy seeds in a bowl, then shake onto the bagels). Place bagels on greased baking sheets (or if you have an air-bake sheet for pizza or cookies, those work great!).
8. Bake at 350 degrees for 35 minutes, turning once half-way through baking. (If making plain bagels, you can flip the bagel; otherwise, just rotate.) Bagels will be lightly browned and shiny.