DOUGH
2 cups warm water
1 TBSP active dry yeast
2 TBSP sugar
2 tsp salt
5-6 cups all purpose flour or whole wheat
to enrich the dough add:
2 eggs
3 TBSP vegetable oil
little more flour, as needed
Pour warm water into large mixing bowl of a
bread mixer. Sprinkle in yeast and sugar and let yeast dissolve.
Add 5 cups flour and the salt and knead 8-10
minutes.
This dough can be done by hand but is superior
when kneaded in the bread mixer.
BAGELS
1. Cut dough into 20 pieces and form into
balls
2. On countertop, lightly dusted with
flour, with palms of hands roll each ball into strips about 6" long
and 1/4"
thick.
3. Moisten ends with water and seal them
together well, pinching ends together so they will adhere during boiling,
making circles like
doughnuts instead of separating and becoming horseshoes.
OR (following is the way I do it)
2. Roll ball of dough around on
countertop to make a smooth ball.
3. Dip thumb and middle finger into flour
and pinch through the middle of the dough ball to make a hole in the
center. Use
finger and thumb to stretch the hole out a little and set on floured
counter to rise.
4. Let circles rise 15 -20 minutes on
countertop.
5. Dissolve 2 TBSP sugar into 2 quarts of
water in a large saucepan and bring to a boil.
6. With spatula, lift bagels one at a time
into the boiling water, boiling only 3-4 at a time to prevent crowding
in the pan. They
expand a lot.
7. Boil for 3 minutes, turn over and
boil another 3 minutes.
8. Remove from water with a slotted spoon
and place on greased cookie sheet.
9. Brush with a mixture of 2 egg yolks and
2 TBSP water.
10. Bake plain, or season as desired with minced
onion, parmesan cheese or lemon/herb mix. Bake for 20-23 minutes at 425.
11. Remove from oven and cool on wire racks.
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