Email to Cat      

Bagels

Source of Recipe

From "Williams-Sonoma: Cooking at Home"


Recipe Introduction

"Chewy on the outside and soft on the inside, the distinctive texture of authentic bagels comes from the two-step process of first boiling and then baking them. Serve them simply with butter or cream cheese, or with a platter of lox and the trimmings."

List of Ingredients

â—¦ 1 package (2¼ teaspoons) quick-rise yeast
â—¦ 2 ½ to 3 cups unbleached bread flour
â—¦ 1 cup milk, heated to lukewarm (110° F)
â—¦ ¼ cup corn oil
â—¦ 1 teaspoon salt
â—¦ 1 egg, separated
â—¦ 1 tablespoon sugar
â—¦ Poppy seeds, sesame seeds, or coarse sea salt for sprinkling


Recipe

In a large bowl or the bowl of a stand mixer, combine the yeast and ½ cup of the flour. Stir in the lukewarm milk and let stand until frothy, about 10 minutes. Using a wooden spoon, beat in the oil, table salt, egg yolk, and sugar. Gradually beat in enough of the remaining flour to make a stiff but workable dough.

Knead by hand or with a stand mixer, adding flour as necessary: Knead by hand until smooth and elastic, about 10 minutes; knead by stand mixer with the dough hook on low speed until the dough is no longer sticky and pulls cleanly from the bowl sides, 6 to 7 minutes. Form the dough into a compact ball and place in a clean, oiled bowl, turning to coat all sides. Cover with oiled plastic wrap and let the dough rise in a warm place until doubled in volume, 45 to 60 minutes.

Turn out the dough onto a lightly floured work surface and press flat. Using your palms, roll into a log about 8 inches long. Cut into 16 equal pieces. Cover with a clean kitchen towel to prevent drying. One at a time, form each piece into a ball, then flatten it into a disk 2½ inches in diameter. For each disk, using the handle of a wooden spoon, make a hole through the center, then gently widen the hole to 1 inch in diameter. Leave the disks on the work surface, cover with a clean kitchen towel, and let rise until doubled, about 20 minutes.

Preheat the oven to 375° F. Oil a rimmed baking sheet.
In a pot, bring 3 quarts water to a boil. Reduce the heat to low. Slip three bagels at a time into the simmering water. Poach, turning once, for 3 minutes on each side. Poach, turning once, for 3 minutes on each side. Using a slotted spoon, transfer to the prepared baking sheet; reform the holes if necessary.

Lightly beat the egg white and brush over the bagels. Sprinkle the bagels with the seeds. Bake until golden brown, about 30 minutes. Transfer to wire racks to cool completely.


Makes 16 bagels


• Cream Cheese Spread:
For a flavorful spread for homemade bagels, mix together 1 pound whipped cream cheese, 2 tablespoons chopped fresh dill, 3 tablespoons chopped rinsed capers, 2 tablespoons fresh lemon juice, and salt and ground pepper to taste.