Bagels W/Variations Recipe
Ingredients:
- 2 cups warm water
- 2 packages Active dry yeast
- 3 tablespoons Sugar
- 3 teaspoons Salt
- 5-3/4 cups Flour
- 3 quarts Water
- 1 tablespoon Sugar
- Cornmeal
- 1 Egg yolk
- 1 tablespoon Water
- WHOLE WHEAT BAGELS: Follow basic
- recipe, omitting sugar. Use 3 T honey
- instead. In place of flour, use 2
- cups whole wheat flour, 1/2 cup wheat
- germ, and about 2 3/4 cup all purpose
- flour, blended together. Knead with
- white flour.
- PUMPERNICKEL BAGELS: Follow basic
- recipe, omitting sugar. Use 3 T dark
- molasses in place of sugar. In place
- of flour use 2 cups rye, 2 cups whole
- wheat, 1 3/4 cups all purpose flour
- blended together. Knead with white
- flour.
- ONION BAGELS: Add 1/2 cup instant
- toasted onion to basic dough with the
- yeast , water and sugar in basic
- recipe.
- SEEDED BAGELS: Springle boiled bagels
- with sesame seed, poppy seed, or
- caraway seed after using egg wash and
Directions:
- Combine warm water, yeast and sugar. Let stand 5 minutes, stir in salt. Gradually mix in 4 cups of flour, beat at medium speed for 5 minutes. With spoon add 1 1/4 cups more flour to make a stiff dough. Turn out on a floured board and knead until smooth, elastic, and no longer sticky (about 15 minutes), adding more flour as needed. Dough should be firmer than for most yeast breads. Place in a greased bowl, cover, let rise until almost doubled (about 40 minutes). Knead dough lightly and divide into 12 equal pieces.
- To shape, knead each piece, forming it into a smooth ball. Holding ball with both hands, poke your thumbs through the center. With one thumb in hole, work around perimeter, shaping bagel like a doughnut 3 to 3 1/2 inches across. Place shaped bagels on lightly floured board, cover lightly and let stand in a warm place for 20 minutes. Bring the 3 quarts of water and 1 tbls sugar to boiling in large kettle. Adjust heat to keep it boiling gently. Lightly grease baking sheet and sprinkle with cornmeal. Heat oven to 400 degrees.
- Gently lift one bagel at a time and drop into water, boil about 4 at a time, turning often, for 5 minutes. Lift out with slotted spatula, drain briefly on a towel and place on baking sheet. Brush with glaze made with 1 egg yolk and 1 tbls water.