Jewish Bagels Recipe
Ingredients
| Milk | 1 1/4 Cup (16 tbs) | |
| Butter | 1/4 Cup (16 tbs) | |
| Sugar | 1 1/2 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| 1/2 cake compressed yeast or 1 1/2 teaspoons active dry yeast | ||
| Egg | 1 , separated | |
| All purpose flour | 3 1/2 Cup (16 tbs) | |
| 1 teaspoon cold water poppy seeds, sesame seeds or coarse | ||
| Salt crystals (optional) | ||
Directions
Bring the milk to the boil, remove the pan from the heat and add the butter, sugar and salt.
Stir until the butter has melted.
Pour the milk mixture into a bowl and cool until lukewarm then stir in the yeast and leave for 10 minutes until frothy.
Eeat the egg white into the yeast liquid and then gradually work in the flour.
Mix together to form a smooth soft dough.
Turn the dough onto a lightly floured surface and knead until smooth and no longer sticky.
Form into a ball and place in an oiled plastic bag.
Leave in a warm place for about 1 hour.
Divide the dough into 24 pieces and roll out to about the length of a pencil and the width of your finger, making the strips taper slightly at the ends.
Shape these strips into rings, pinching the ends together.
Leave the rings on the floured surface until they begin to rise.
This will take about 10 minutes.
Bring a large pan of waterto the boil.
Put the bagels a few at a time into the pan of boiling water, and cook for about 15 seconds until they puff up.
(Overcooking will cause them to break up and lose their shape, so remove quickly and carefully with a slotted spoon.
)Place the bagels on a greased baking sheet.
Beat the egg yolk with the teaspoon of cold water and use to brush over the bagels before baking.
If liked, they may be sprinkled with poppy seeds, sesame seeds or a very few coarse salt crystals.
Bake in a moderately hot oven (400°F) for about 20 minutes until brown and crisp.
Cool on a cake rack.
Stir until the butter has melted.
Pour the milk mixture into a bowl and cool until lukewarm then stir in the yeast and leave for 10 minutes until frothy.
Eeat the egg white into the yeast liquid and then gradually work in the flour.
Mix together to form a smooth soft dough.
Turn the dough onto a lightly floured surface and knead until smooth and no longer sticky.
Form into a ball and place in an oiled plastic bag.
Leave in a warm place for about 1 hour.
Divide the dough into 24 pieces and roll out to about the length of a pencil and the width of your finger, making the strips taper slightly at the ends.
Shape these strips into rings, pinching the ends together.
Leave the rings on the floured surface until they begin to rise.
This will take about 10 minutes.
Bring a large pan of waterto the boil.
Put the bagels a few at a time into the pan of boiling water, and cook for about 15 seconds until they puff up.
(Overcooking will cause them to break up and lose their shape, so remove quickly and carefully with a slotted spoon.
)Place the bagels on a greased baking sheet.
Beat the egg yolk with the teaspoon of cold water and use to brush over the bagels before baking.
If liked, they may be sprinkled with poppy seeds, sesame seeds or a very few coarse salt crystals.
Bake in a moderately hot oven (400°F) for about 20 minutes until brown and crisp.
Cool on a cake rack.
Chef
