Description
Making bagels is fun, but it is a little bit of work. You may use any topping that you wish or none at all. We suggest sesame seeds, poppy seeds or Kosher salt.
Ingredients
- 2 cups warm water (110 degrees F/45 degrees C)
- ½ (.25 ounce) package active dry yeast
- 2 tablespoons white sugar
- 1 tablespoon vegetable oil
- 7 cups bread flour
- 1 tablespoon salt
- 1 tablespoon white sugar
- 3 tablespoons poppy seeds (Optional)
Instructions
- In large bowl
- sprinkle yeast over warm water to soften; stir to dissolve. Add 2 tablespoons sugar
- oil
- 6 cups of flour
- and salt. Mix thoroughly until the dough forms up and leaves the sides of the bowl. Turn dough out on floured board and knead
- adding small amounts of flour as necessary. Bagel dough should be pretty stiff. Work in as much extra flour as you can comfortably knead. Knead until smooth and elastic
- 12-15 minutes.
- Roll the dough into a ball
- place it in a large oiled bowl
- and turn to coat. Cover and let fully rise until an impression made with your finger remains and does not sink into the dough (about an hour).
- Punch down and cut into thirds
- and roll each piece between your palms into a rope. Cut each rope into 4 equal pieces and shape into balls. Roll the first ball into another rope that is about 2″ longer than the width of your hand. Make a ring with the dough
- overlapping ends about 1/2″ and sealing the ends by rolling with your palm on the board. If the dough resists rolling
- dab on a drop of water with your finger. Evenly place the bagels on 2 nonstick baking pans or very lightly oiled baking sheets. Cover and let stand until puffy
- about 20 minutes.
- While bagels are proofing
- fill a 4 quart saucepan 2/3 full with cold water; add 1 tablespoon sugar and bring to a boil. When ready to cook
- drop 2 or 3 bagels at a time into the boiling water and wait until they rise to the top. Cook for a total of 1 minute
- turning once.
- Carefully lift each bagel out with a slotted spoon or skimmer. Drain momentarily. Turn into a dish with topping
- if desired. Evenly space bagels on 2 nonstick baking pans or very lightly oiled baking sheets.
- Bake with steam in a preheated 500 degree F (260 degrees C) oven until well-browned
- about 20 minutes. Turn bagels over when the tops begin to brown
- and continue baking until done.
Prep Time: 50 mins
Cook Time: 20 mins
Total Time: 2 hrs 30 mins
Servings: 12