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Homemade Bagels




Source of Recipe


Emeril Legasse


List of Ingredients




2 cups warm water, about 110 degrees F
2 (1/4-ounce) packets active dry yeast
3 tablespoons granulated sugar, plus 1 tablespoon
5 to 6 cups all-purpose flour
2 teaspoons salt
2 teaspoons vegetable oil
2 tablespoons yellow cornmeal

Optional Toppings:
1/2 cup lightly toasted chopped onions (2 teaspoons each)
2 tablespoons poppy seeds (about 1/2 teaspoon each)
2 tablespoons sesame seeds (about 1/2 teaspoon each)
1 tablespoon kosher salt (about 1/4 teaspoon each)



Recipe



Combine the water, yeast, and 3 tablespoons of the sugar in the bowl
of an upright mixer fitted with a dough hook. Stir and let stand
until foamy, about 5 minutes. Gradually add 4 cups of the flour and
the salt, and mix until the mixture comes together.

Add 1 to 1 1/2 cups additional flour 1/2 cup at a time to make a
stiff dough, either stirring with the wooden spoon or working with
your hands. Turn out onto a lightly floured surface and knead until
smooth and no longer sticky, about 5 minutes, adding just as much
flour as needed. (Dough should be heavier and stiffer than regular
yeast bread dough.)

Grease a large bowl with 1 teaspoon of the oil. Place the dough in
the bowl, turning to coat. Cover and let rise in a warm, draft-free
spot until almost doubled, about 1 hour.

Remove from the bowl and punch down the dough. Divide into 12 equal
pieces, about 2 to 3 ounces each, measuring about 4 inches across.
Form each piece of dough into a ball. Roll each ball into a 4 to
6-inch log. Join the ends and place fingers through the hole and roll
the ends together. Repeat with the remaining dough. Place on a
lightly greased surface, cover with a clean cloth, and let rest until
risen but not doubled in a draft-free spot, 20 to 30 minutes.

Preheat the oven to 400 degrees F.

Grease a baking sheet with the remaining teaspoon of oil.

In a large, heavy pot, bring 12 cups of water and the remaining
tablespoon of sugar to a boil. In batches, add the bagels to the
water and boil, turning, for 30 seconds to 1 minute. Flip bagels onto
the prepared sheet pan. Bake for 5 minutes, turn over and cook for
another 30 to 35 minutes.

Remove from the oven and let cool on a wire rack.

Yield: 12 bagels
Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Difficulty: Medium