Bagel - step 1: mix, knead and first rise by hand

Bagels - Introduction
Source: The Best Bagels are made at home by Dona Z. Meilach - Order the Book

Mix together warm water (110-115 degrees), yeast and 1 tsp. sugar and let stand for 5 minutes. In a large bowl, add remaining sugar, salt and 2 cups flour. Stir in the yeast mixture. Add remaining flour, stirring to form dough.

Turn dough out onto a lightly floured board. Knead dough by hand, adding more flour as necessary, for 10 to 15 minutes until dough is smooth, shiny, stiff and elastic. Keep the board and your hands dusted with flour to prevent sticking.

Knead by pushing down on the dough with the palms of your hands, exerting pressure from your shoulders. Lift the dough from the top edge, turn it a quarter turn, fold it in half, press again, turn, fold, press, and repeat the process until dough forms a cohesive ball. When the dough is no longer sticky, stretch it to help develop elasticity. Knead it a few more times (by now you should be about ready to drop dead and buy frozen Lender's <G>.) Drop it on your board, lift it, pick it up again and drop it again, continuing to stretch, drop and knead a few more times. If it becomes too stiff, add a few drops of water; if too sticky, add a little more flour. When optimally kneaded and shaped into a ball, dough will spring back when poked gently.

Place dough in a lightly greased bowl. Turn dough so all surfaces are greased. cover with a sheet of plastic wrap sprayed with nonstick vegetable spray and let rise until doubled in bulk, about an hour. the test for proper rising, which about doubles the mass of the dough in size, is to poke two fingers lightly and quickly about 1/2" into dough. If dent stays, dough is doubled.

Proceed to Shape Bagels.

search recipes, browse recipes, or see today's recipe

Send mail to PastryWiz with comments about this web site.
Recipe Disclaimer - Measurements Help - Sugar Substitution Chart
Privacy