Bread: Bagels
Source of Recipe
unknown
List of Ingredients
1/2 cup very warm water -- up to 3/4
1 package active dry yeast -- (or 1 tbsp)
1 teaspoon sugar
2 1/2 cups all purpose flour
1 tablespoon vegetable oil
1 teaspoon salt
2 eggs
2 quarts water for boiling
2 tablespoons sugar
2 tablespoons cold water
Recipe
1. Combine 1/4 cup of the warm water, yeast and 1 teaspoon of the
sugar, Stir to dissolve yeast and let stand until bubbly, about 5
minutes.
2. Fit processor with steel blade. Measure flour, oil and salt into
work bowl of processor. Process until mixed, about 5 seconds.
3. Add yeast mixture and 1 of the eggs to flour mixture. Process
until blended, about 10 seconds.
4. Turn on processor and very slowly drizzle just enough of the
remaining water through the feed tube (at the top of the processor)
into the flour mixture so that dough forms a ball that cleans the
sides of the bowl. . Process until ball turns around bowl about 25
times. Turn off processor and let dough stand for 1-2 minutes.
5. Turn on processor and gradually drizzle enough of the remaining
water to make dough soft and satiny, not sticky. Process until dough
ball turns around bowl 15 times.
6. Turn out dough onto a lightly greased surface. shape into a ball
and cover with plastic wrap. Let stand about 15 minutes.
7. Divide dough into 12 pieces. Shape each piece into a strand about
6 inches long. Bring both ends of each strand together to form a
doughnut shape. Moisten ends and pinch to seal. Place bagels on a
greased cookie sheet and let stand at room temperature for 15 minutes.
8. Combine 2 quarts of water and 2 tablespoons of sugar in a dutch
oven or stock pot. Bring water to a boil. Gently place bagels in
boiling water. Cook 3 or 4 bagels at a time. When they rise to the
surface, turn them over and cook until puffy, 1 1/2 to 2 minutes
longer. Remove bagels from water with a slotted spoon and place on a
greased cookie sheet.
9. Heat oven to 425 degrees. Beat remaining egg and 2 tablespoons
cold water with a fork. Brush mixture over bagels. Bake until crusts
are golden and crisp, 20 to 25 minutes.
The homemade version is so good you may never buy them again! They
melt in your mouth! (From the Food Processor Bread Book, if you don't
have a food processor, just mix in regular bowl) The directions look
intimidating but they really aren't! Just give it a try!
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