Sunday, 21 February 2010 14:56
- 2 cups warm water
- 2 packages active dry yeast
- 3 tablespoons sugar
- 1 tablespoon salt
- about 5 3/4 cups all-purpose flour, unsifted
- 3 quarts water with 1 tablespoon of sugar
- 1 egg yolk beaten with 1 tablespoon water
- about 2 tablespoons poppy, sesame seeds, or onion flakes
- Stir together water and yeast in large bowl of stand mixer; let stand 5 minutes to soften yeast.
- Stir in the Sugar and Salt. Gradually mix in 4 cups of the flour and mix with the dough hook for 1-2 minutes. Add about 1 1/4 cups more flour to make a stiff dough. Mix with dough hook until smooth, elastic, and no longer sticky, (5 -7 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 to 1 hour).
- Punch dough down and divide in half. Set half of the dough aside on a floured board; cover with clear plastic. Cut remaining half of the dough into 8 equal pieces.
- To shape, knead each piece into 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 donut like shape. 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. Lift bagels carefully and drop into water (a few at a time).
- Boil gently for 1 minute turning only once (30 seconds each side). Lift out with slotted spoon and drain very briefly on paper towels, and place on parchment lined baking sheet. Brush with 1/3 of the egg yolk glaze, sprinkle with seeds, or onion and bake in a 400° oven for 15 minutes or until richly browned. cool on racks.
- Repeat with remaining dough (you may need to punch it down before shaping). Makes 16 bagels.