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BAGELS




List of Ingredients



• 2 12 TEASPOONS DRY YEAST
  
• 3/4 CUP WARM WATER ( 110° )
  
• 1 TABLESPOON PLUS 1 1/2 TEASPOONS SALT DIVIDED
  
• 1/4 CUP OIL
  
• 4 CUPS FLOUR, DIVIDED, OR BREAD FLOUR WHICH IS BETTER FOR BAGELS
  
• 2 EGGS
  
• 2 1/2 QUARTS WATER
  
• EGG WASH
  
• SESAME SEEDS, POPPY SEEDS, DRIED ONION FLAKES, GARLIC FLAKES OR COARSE SALT
  






Instructions



1. IN A MESAURING CUP, SOFTEN YEAST IN WARM WATER WITH SUGAR FOR 5 TO 10 MINUTES. WHEN FOAMY, SCRAPE INTO A LARGE MIXING BOWL. ADD 1 1/2 TEASPOONS SALT, OIL AND 2 CUPS FLOUR. BEAT FOR 2 MINUTES. BEAT IN EGGS. ADD ENOUGH REMAINING FLOUR TO MAKE A STIFF DOUGH.
   
   
2. TURN OUT DOUGH ON A FLOURED BOARAD. KNEAD FOR 10 MINUTES. PLACE IN A CLEAN OILED BOWL OR A LARGE 2 GALLON ZIP LOCK BAG WHICH WAS OILED. COVER AND LET RISE IN A WARM PLACE UNTIL DOUBLED IN SIZE. PUNCH DOWN ON WELL FLOURED BOARD. ROLL INTO A LARGE LOG 3" THICK, CUT OFF 2" PIECES OF DOUGH. ROLL PIECES INTO LOGS ABOUT 4 TO 5". WRAP DOUGH AROUND HAND AND PINCH ENDS TOGETHER TO SEAL.
   
   
3. PLACE ON A BAKING SHEET THAT WAS SPRINKLED WITH WHITE CORN MEAL LEAVING A 4" SPACE BETWEEN THEM. COVER AND LET RISE IN BAKING SHEET FOR APPROXIMATELY 15 MINUTES.
   
   
4. BRING WATER TO A FULL BOIL. ADD 1 TABLESPOON SALT. REDUCE HEAT SO WATER BUBBLES GENTLY, BUT IS NOT ROLLING. CAREFULLY SLIP BAGELS INTO WATER, MAKING SURE TO LEAVE ROOM TO EXPAND. SIMMER FOR 1 MINUTE ON ONE SIDE, GENTLY TURN OVER AND COOK OTHER SIDE FOR 3 MINUTES.
   
   
5. PREHEAT OVEN TO 450 DEGREES. GREASE BAKING SHEET. CAREFULLY LIFT BAGESL OUT OF WATER WITH A SLOTTED SPOON PLACE ON A WIRE RACK TO DRAIN. GENTLY PLACE ON PREPARED GREASED BAKING SHEET. BAKE FOR 10 MINUTES.
   
   
6. BRUSH BAGELS WITH EGG WASH. SPRINKLE WITH SESAME SEEDS, POPPY SEEDS, DRIED ONION FLAKES ETC. BAKE FOR AN ADDITIONAL 8 TO 10 MINUTES, OR TILL GOLDEN BROWN AND WHEN TURNED OVER AND TAPPED ON BOTTOM YOU GET A HOLLOW SOUND.
   
   
7. INSTEAD OF USING SALT WHICH GIVES YOU A SLIGHTLY SALTY SURFACE, I USE 2 TABLESPOONS OF SUGAR FOR A SHINNY SHELL.
   
   
8. EGG WASH, WHISK TOGETHER 1 EGG AND 2 TEASPOONS WATER.
   
   
9. QUICK VERSION: YOU CAN PLACE ALL THE DRY INGREDIENTS INTO A FOOD PROCESSOR: FLOUR, SALT, YEAST. PULSE 4 TO 5 TIMES UNTIL BLENDED.ADD OIL, EGGS AND WARM WATER. PULSE UNTIL ALL INGREDIENTS ARE INCORPORATED UNTIL DOUGH FORMS A BALL. YOU WILL KNOW IF THE DOUGH HAS BEEN KNEADED CORRECTLY BY TAKING YOUR FINGER AND PUSHING IT INTO THE DOUGH, ALSO THE DOUGH SHOULD NOT BE STICKY BUT HAVE A NICE SOFT TOUCH TO IT. REMOVE FROM FOOD PROCESSOR AND PLACE IN A GREASED 2 GALLON ZIP BAG AND LET RISE IN A WARM PLACE UNTIL DOUBLED IN SIZE.
   
   






Final Comments


I MAKE ALL MY BREADS AND BAGELS IN MY FOOD PROCESSOR BECAUSE IT TAKES LESS THAN 5 MINUTES TO KNEAD THE DOUGH TO THE PREFECT TEXTURE. IF YOU NEVER USED A PROCESSOR, YOU WILL HAVE TO EXPERIMENT WITH IT UNTIL YOU ARE COMFORTABLE WITH THE RESULTS. THIS IS A LOT QUICKER THAN THE OLD FASHION WAY OF MAKING BREAD AND BAGELS.

ENJOY!