Mini Bagels Recipe
Ingredients
| Warm water | 2 Cup (16 tbs) | |
| Active dry yeast | 2 | |
| Sugar | 3 Tablespoon | |
| Salt | 3 Teaspoon | |
| About 5 3/4 cups all-purpose flour, unsifted | ||
| 3 quarts water with 1 tablespoon sugar | ||
| Cornmeal | ||
| 1 egg yolk beaten with 1 tablespoon water | ||
| About 2 tablespoons poppy or sesame seed (optional) | ||
Directions
Stir together water and yeast in large bowl of electric mixer; let stand 5 minutes to soften yeast.
Stir in sugar and salt.
Gradually mix in 4 cups of the flour and beat at medium speed for 5 minutes.
With a spoon, stir in about 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); add more flour as needed to prevent sticking—dough should be firmer than for most other yeast breads.
Place in a greased bowl, cover, and let rise in a warm place until almost doubled (about 40 minutes).
Punch dough down and divide into thirds.
Set 2/3 of dough aside on a floured board; cover with clear plastic film.
Form remaining 1/3 dough into a log and cut into 16 equal pieces.
To shape, knead each piece into a small ball and poke thumbs through center.
With one thumb in hole (hole should be at least 1/2 inch), work fingers around perimeter, shaping ball into a small do nutlike shape about 1 1/2 inches in diameter.
Place bagels on a floured board or tray and let stand 20 minutes.
Bring water-sugar mixture to a boil in a 4 to 5-quart pan; adjust heat to keep it boiling gently.
Lightly grease a baking sheet and sprinkle with cornmeal.
Lift bagels carefully and drop into water (about 6 at a time); boil gently 1 minute, turning once.
Lift out with slotted spatula, drain briefly on paper towels, and place on baking sheet.
Brush with 1/3 of the egg yolk glaze, sprinkle with seed, and bake in a 400° oven for 20 minutes or until richly browned.
Cool on racks.
Repeat with remaining 2/3 dough (you may need to punch it down before shaping), working with 1/3 at a time.
Stir in sugar and salt.
Gradually mix in 4 cups of the flour and beat at medium speed for 5 minutes.
With a spoon, stir in about 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); add more flour as needed to prevent sticking—dough should be firmer than for most other yeast breads.
Place in a greased bowl, cover, and let rise in a warm place until almost doubled (about 40 minutes).
Punch dough down and divide into thirds.
Set 2/3 of dough aside on a floured board; cover with clear plastic film.
Form remaining 1/3 dough into a log and cut into 16 equal pieces.
To shape, knead each piece into a small ball and poke thumbs through center.
With one thumb in hole (hole should be at least 1/2 inch), work fingers around perimeter, shaping ball into a small do nutlike shape about 1 1/2 inches in diameter.
Place bagels on a floured board or tray and let stand 20 minutes.
Bring water-sugar mixture to a boil in a 4 to 5-quart pan; adjust heat to keep it boiling gently.
Lightly grease a baking sheet and sprinkle with cornmeal.
Lift bagels carefully and drop into water (about 6 at a time); boil gently 1 minute, turning once.
Lift out with slotted spatula, drain briefly on paper towels, and place on baking sheet.
Brush with 1/3 of the egg yolk glaze, sprinkle with seed, and bake in a 400° oven for 20 minutes or until richly browned.
Cool on racks.
Repeat with remaining 2/3 dough (you may need to punch it down before shaping), working with 1/3 at a time.
Chef
