Bagels

[Ann_T]

Bagels

See <a href="http://forums.egullet.org/index.php?showtopic=87103&view=findpost&p=1186182">Bagel Pictorial</a>

Home Cookin Chapter: Recipes From Thibeault's Table

Bagels

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2 cups warm water

4 1/2 teaspoons yeast

2 tablespoons sugar

1 tablespoon salt

about 5 3/4 cups all-purpose flour, unsifted

Large pot of water with 1 tablespoon of sugar

Cornmeal

1 egg yolk beaten with 1 tablespoon water

Toppings: Poppy Seeds, Sesame Seeds

Place the flour, yeast, and sugar in mixer. Add water and mix to incorporate. Let rest 15 to 20 minutes for flour to absorb the water.

(Note: if you are not sure about the freshness of the yeast proof it first)

Next, add the salt and turn on machine and knead until the dough is smooth and elastic. Depending on the mixer this should take 8 to 12 minutes. Dough should be a firm dough, not soft. Place in a greased bowl and let rise until double.

Tip dough out on to flour surface and divide into three parts. Working with one at a time, form the dough into a log. Cut into pieces. This recipe will make anywhere from 12 large bagels to 48 mini cocktail size. Roll each piece into a ball and then using your thumb, poke a hole in the middle. Shape bagels (See Pictorial). Let the bagels rest for about 20 minutes on a floured board. Bring a pot of water to boil. Add a tablespoon of sugar. When ready, place the bagels in the water and simmer gently for 1 minute. About 30 seconds on each side. Drain on a tea towel or paper towels and then place on a ccokie sheet that has been greased and sprinkled with cornmeal. Brush with egg wash and sprinkle with poppy seeds or sesame seeds and bake in a 400°F oven until golden, about 20 to 35 minutes depending on size.

Keywords: Bread, Hors d'oeuvre, Stand Mixer

( RG1709 )