Bagels

Yield: 12 bagels

1 1/2 cups warm water (100 to 110 F)
2 packages (1/2 ounce or 4 1/2 tsp) FLEISCHMANN’S Active Dry Yeast
1 tablespoon sugar
1 tablespoon salt
4 to 4 1/2 cups bread flour
1 tablespoon sugar
2 teaspoons salt
2 quarts boiling water

Place 1/2 cup warm water in large warm bowl. Sprinkle in yeast; stir until dissolved. Add remaining water, sugar, salt and 1 1/2 cups flour. Beat 2 minutes at medium speed of electric mixer, scraping dough occasionally. Add 1/2 cup flour and beat at high speed 2 minutes. Stir in enough remaining flour to make a stiff dough. Turn out onto lightly floured surface; knead until smooth and elastic, 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place, about 40 minutes. Dough will not be doubled in size.

Punch dough down. Let rest 10 minutes. Turn out onto lightly floured board. Cut dough into 12 equal pieces. Form each piece into a smooth ball by gently kneading. Poke your thumb through the center, twirl to enlarge the hole until it is about 1 1/2 inches in diameter. Place shaped bagels on greased baking sheet, cover tightly with plastic wrap and refrigerate 4 to 24 hours.

Remove from refrigerator and allow shaped dough to warm to room temperature, about 30 minutes. In a deep pan, dissolve 1 tablespoon sugar and 2 teaspoons salt in 2 quarts boiling water. Lower heat, drop bagels into water, one at a time. Do not crowd. Simmer 30 seconds, turn, and simmer another 30 seconds. Remove with slotted spoon; place on towel to absorb excess moisture. Place on greased baking sheet. Mix egg white and 1 tablespoon water; brush on bagels. Sprinkle with coarse salt, sesame, caraway or poppy seeds if desired.

Bake at 425 F for 25 to 30 minutes or until done. Remove from baking sheet and cool on wire rack.

Source: Fleischmann's Yeast, a division of Burns Philp Food, Inc.

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