Bagels 1

* Exported from MasterCook *

BAGELS 1

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c Warm water
2 pk Active dry yeast
3 tb Sugar
3 ts Salt
5 3/4 c Flour
3 qt Water
1 tb Sugar
1 Cornmeal
1 Egg yolk
1 tb Water

Combine warm water, yeast and sugar. Let stand 5
minutes, stir in salt. Gradually mix in 4 cups of
flour, beat at medium speed for 5 minutes. With spoon
add 1 1/4 cups more flour to make a stiff dough. Turn
out on a floured board and knead until smooth,
elastic, and no longer sticky (about 15 minutes),
adding more flour as needed. Dough should be firmer
than for most yeast breads. Place in a greased bowl,
cover, let rise until almost doubled (about 40
minutes). Knead dough lightly and divide into 12
equal pieces. To shape, knead each piece, forming it
into a smooth ball. Holding ball with both hands,
poke your thumbs through the center. With one thumb
in hole, work around perimeter, shaping bagel like a
doughnut 3 to 3 1/2 inches across. Place shaped
bagels on lightly floured board, cover lightly and let
stand in a warm place for 20 minutes. Bring the 3
quarts of water and 1 tbls sugar to boiling in large
kettle. Adjust heat to keep it boiling gently.
Lightly grease baking sheet and sprinkle with
cornmeal. Heat oven to 400 degrees. Gently lift one
bagel at a time and drop into water, boil about 4 at a
time, turning often, for 5 minutes. Lift out with
slotted spatula, drain briefly on a towel and place on
baking sheet. Brush with glaze made with 1 egg yolk
and 1 tbls water. Bake 35 - 40 minutes, or until well
browned and crusty. Cool on rack.
WHOLE WHEAT BAGELS: Follow basic recipe, omitting
sugar. Use 3 T honey instead. In place of flour, use
2 cups whole wheat flour, 1/2 cup wheat germ, and
about 2 3/4 cup all purpose flour, blended together.
Knead with white flour.
PUMPERNICKEL BAGELS: Follow basic recipe, omitting
sugar. Use 3 T dark molasses in place of sugar. In
place of flour use 2 cups rye, 2 cups whole wheat, 1
3/4 cups all purpose flour blended together. Knead
with white flour.
ONION BAGELS: Add 1/2 cup instant toasted onion to
basic dough with the yeast , water and sugar in basic
recipe. SEEDED BAGELS: Springle boiled bagels with
sesame seed, poppy seed, or caraway seed after using
egg wash and before baking.



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