1 tsp sugar
1 Tbsp flour
2/3 c lukewarm water
2 packets (1 1/2 Tbsp) dry yeast
1/4 c vegetable oil
3 c flour
2 Tbsp sugar extra
1 1/2 tsp salt
16 c water
2 Tbsp sugar
1 egg yolk
1 Tbsp water
poppy or sesame seeds
In a large bowl, combine sugar, 1 Tbsp flour & water, sprinkle in yeast & stand until frothy (2 mins). Stir in eggs & oil. Mix 1 cup flour, extra sugar & salt into yeast mixture. Beat with wooden spoon until smooth. Stir in enough of the remaining flour to make a soft dough. Turn onto a lightly floured surface & knead until smooth & elastic (about 10 mins). Place in a greased bowl, turn dough over in the bowl to grease all over. Cover with plastic wrap, stand in a warm place to rise (prove) for 1 hour or until doubled in size & imprint remains when
dough is pressed. Punch down dough using fist, knead for 2 mins. Divide into 12 equal portions. Shape each piece into a ball (keep dough covered with plastic wrap while shaping). Poke finger through center of each ball. Twirl around finger to form a ring. Place on floured oven tray & cover. Allow to rise for 15 mins. Bring water to the boil in a large pan. Add sugar. Place half the bagels into the water, cook 1 min. Turn, cook for 1 min longer. Using a slotted spoon, remove bagels to a greased baking tray lined with greased foil. Cook remaining half of bagels in poaching liquid. Combine egg yolk & water. Brush over bagels. Sprinkle with poppy or sesame seeds. Bake in a hot oven (400oF) for 25 mins or until golden. Cool on a wire rack. Makes 12.
6 cups of High Gluten Flour* + 1 cup for sprinkling
2 packages of yeast
1/2 c sugar
1 tbs salt
3 c hot water (120-130 deg.)
3-4 quarts boiling water with 1 1/2 tablespoon of sugar added
1 egg white + 1 tablespoon cold water
In a large bowl, add 6 C flour, and the rest of the dry ingredients. Mix. Add the 3 cups of hot water. (Be careful that the water isn't any hotter or you'll kill the yeast-try to err towards the cooler side). Mix for as long as you can with a sturdy wooden spoon until it seems like you're going to crack it!
Turn the dough out of your bowl onto your (dry) work surface. Scrape anything clinging to the bowl and just add it to that big old nasty dough blob. Start kneading. Knead for 10 minutes, adding sprinkles of flour to control stickiness. The dough will come together. It's OK if the dough is slightly tacky in the end...just not totally sticky. As you become more experienced with dough making, you can avoid the dough clinging to your hands and counter.. Try to clean the counter with the dough.
Form dough into a ball. Place in a bowl greased with vegetable shortening. Turn the dough around in the bowl once or twice just to get the ball covered with a little shortening. Cover tightly with plastic wrap. Let rise for about an hour in a warm place until the dough ball has doubled in size. (If using Rapidrise yeast, you can cut the rise time in half). Get the 3-4 quarts of water w/sugar slowly boiling at this stage.
When the dough has sufficiently risen, turn it out of the bowl onto a floured work surface. Press the air out of the dough with extended fingers. With a dough blade & a scale, cut dough into 4-5 oz segments. (I usually get about 12 segments). Roll each into a smooth ball and let them relax for a few minutes. With the palm of your hand, flatten each ball somewhat. Take each flattened dough and poke a hole right in the center with your finger. With the same motion that you would use if you were rolling a rubber band on your two index fingers, pull the hole open. Try to concentrate on keeping the bagel uniform in thickness. It should quickly look like a bagel, sort of. Place them close together on the counter, cover loosly with the plastic wrap you just used before to cover the bowl, and let rise for about 10 minutes. Preheat your oven to 400 degrees F.
Drop 3-4 bagels into the boiling water, or as many as you can fit without crowding them. (If the bagel holes have closed up, you may gently pull them open again before you drop them in the water). Try to keep the water at a rolling boil. Boil for about 3 minutes, flipping them over in the water every 30 seconds or so. Place bagels on a towel to drain for a few minutes. Repeat until all bagels have been boiled.
Place bagels on baking sheets which have been greased with vegetable shorting. You can sprinkle cornmeal on it too. I have my best success with insulated baking sheets... Spread bagels out as much as possible.
With a BBQ brush, paint each bagel with egg white/water wash. (I beat this egg wash with a wisk slightly before application, which breaks down any big strands). Sprinkle poppy seeds on a few. Sprinkle
sesame seeds on a few. Leave a few plain. Kosher salt or Fresh minced Garlic work well too.
Place baking sheets in oven and bake at 400 for 25-30 minutes. 2 or 3 times during the baking process, rotate the sheets in the oven to compensate for any oven temperature irregularities. (If using a convection oven, you can reduce the temperature by 25 degrees or so). During Baking, you may flip the bagels over once halfway through baking to reduce the appearance of flat bottoms.
Cool on wire racks.
1 package granular yeast (dry)
2 c warm water
1/4 c natural-flavored instant malted milk powder
2 tbs sugar
2/3 tbs salt
5 3/4 c unsifted white flour
2 quarts water
2 tbs natural-flavored malted milk powder
1 tbs sugar
Place yeast in a warm bowl and add the water, stirring to dissolve. Add malted milk powder and sugar and stir until dissolved. Add salt and flour all at once. Work the dough with fingers and hands, kneading into a stiff dough. Or use a mixer equipped with a dough hook.
Turn the dough out onto a lightly floured board and knead until smooth. Shape the dough into a ball and place it in an ungreased bowl. Cover with plastic wrap and let rise in a warm place until double in bulk.
Preheat the oven to 400 degrees F.
Bring the ingredients for the water bath to a boil.
Punch the dough down and divide into 16 equal portions. Roll each portion into a ball. Pierce the center of each ball with thumb and index finger. Using fingers, shape each ball into a ring like a doughnut.
If the water bath is boiling, turn off the heat. When the bagels are dropped into it, the water should be just below the boiling point.
Drop the bagel rounds into the just-under-boiling water and let them cook for about 20 seconds on each side. Remove the rounds from the water using a slotted spoon.
Place the bagel rounds on an ungreased cookie sheet and bake for 15-17 minutes or until lightly browned.
Eat fresh or store in freezer.
4 1/2 c all-purpose flour
2 tsp salt
3 tsp sugar
2 tsp vegetable oil
2 tsp yeast
1 c warm water
In a bowl put the warm water, yeast and sugar. Let stand for 10 minutes until the yeast is working. Add the salt, egg, oil and flour and stir everything together. Dump the dough out on a floured board and knead until everything is of one consistancy. (Exactly like making bread). Put the dough into a warm bowl and put (covered) in a draft-free place for about 1 and 1/2 hours or until the dough has doubled in size. Punch down the dough and divide it into 20 pieces. Shape each piece into a ball. Then roll each ball into a rope (like you would plasticine) about 7 inches long. Press the two ends of the "rope" together to give you the basic bagel shape. Put the bagels on a floured board, cover with a tea towel, and leave for about an hour to rise. During the last part of the rising time, put a pot on the stove and fill it with boiling water. Also turn the oven on to 375 Degrees F. Dump about 5 bagels at a time into the boiling water. They will fall to the bottom of the pot and
then rise. When they rise turn them over. Boil them for a total (including time at bottom of pan) of 2 minutes. Lift the bagels out of the water with a slotted spoon and leave them to drain while you do remaining bagels. Put all the bagels on a cookie sheet and put them in the oven to bake for about 15 minutes (Until they turn brown). Enjoy.
2-1/2 to 3 cups spelt or whole wheat bread flour
1-1/4 cups water
1 packet (1/4 oz or 1 tbsp) quick rising yeast
1 tsp salt
1 tbsp molasses
In a large mixing bowl combine 2-1/2 cups flour and yeast. Heat water and salt in a saucepan 'til warm to the touch (110 F) Mix water into flour to form a dough. Knead for 10 - 12 minutes until smooth and elastic (earlobe consistency), adding remaining flour as necessary to make a slightly sticky dough. Form the dough into an 8 inch long cylinder, and cut it into 8 equally sized pieces. Form each piece into a smooth ball (try to remove any seams by rolling it between your hands. Poke your thumb through the center of each piece and twirl it between your index fingers to make a hole. Place uncooked bagels on a floured cookie sheet and allow to rise 20 to 30 minutes in a warm place until doubled in bulk. (gas oven with the pilot light on, electric oven with light on, sunny
window or countertop next to warm oven) Preheat oven to 375F (400F if you want a thicker crust).
In a 4 qt pot boil 8 cups water and 1/2 tsp salt. Drop bagels, 3 at a time into the boiling water. Cook uncovered 3 - 5 minutes over high heat, turn once with a slotted spoon. Remove bagels and transfer to a well oiled or floured baking sheet. Bake at 375F for 25-30 minutes or 400f for 20 minutes until firm to the touch. Cool on racks. Enjoy.
Garlic bagels: add 3 cloves minced garlic, 1 tbsp onion flakes to dry ingredients.
Herbed bagels: add 2 tsp dried mixed herbs.
Millet bagels: substitute 1 cup millet meal or flour and 1-1/2 to 2 cups spelt or whole wheat bread flour in the basic recipe.
Recipe featured in Bread Daily on 11/09/01.