Bagels Recipe
Ingredients
| All purpose flour | 4 1/2 Cup (16 tbs) | |
| Active dry yeast | 2 | |
| Warm water | 1 1/2 Cup (16 tbs) | |
| Sugar | 3 Tablespoon | |
| Salt | 1 Tablespoon |
Directions
In large mixer bowl combine 11/2 cups of the flour and the yeast.
Combine water, sugar, and salt.
Add to dry mixture in mixer bowl.
Beat at low speed with electric mixer for 1/2 minute, scraping sides of bowl constantly.
Beat 3 minutes at high speed.
By hand, stir in enough of the remaining flour to make a moderately stiff dough.
Turn out onto lightly floured surface and knead till smooth and elastic (8 to 10 minutes).
Cover; let dough rest 15 minutes.
Cut into 12 portions; shape into smooth balls.
Punch a hole in center of each with a floured finger.
Pull gently to enlarge hole, working each bagel into uniform shape.
Cover; let rise 20 minutes.
In large kettle combine 1 gallon water and 1 tablespoon sugar; bring to boiling.
Reduce heat to simmering; cook 4 or 5 bagels at a time for 7 minutes, turning once.
Drain.
Place on greased baking sheet.
Bake at 375° for 30 to 35 minutes.(For bagels that have been broiled, bake about 25 minutes.)
Combine water, sugar, and salt.
Add to dry mixture in mixer bowl.
Beat at low speed with electric mixer for 1/2 minute, scraping sides of bowl constantly.
Beat 3 minutes at high speed.
By hand, stir in enough of the remaining flour to make a moderately stiff dough.
Turn out onto lightly floured surface and knead till smooth and elastic (8 to 10 minutes).
Cover; let dough rest 15 minutes.
Cut into 12 portions; shape into smooth balls.
Punch a hole in center of each with a floured finger.
Pull gently to enlarge hole, working each bagel into uniform shape.
Cover; let rise 20 minutes.
In large kettle combine 1 gallon water and 1 tablespoon sugar; bring to boiling.
Reduce heat to simmering; cook 4 or 5 bagels at a time for 7 minutes, turning once.
Drain.
Place on greased baking sheet.
Bake at 375° for 30 to 35 minutes.(For bagels that have been broiled, bake about 25 minutes.)
Chef
