Ingredients Jump to Instructions ↓

  1. 1 pk Yeast

  2. 1 1/2 c Warm water

  3. 5 c Flour, approximate

  4. 2 ts Salt

  5. 2 tb Sugar

  6. 1/2 c warm water in measuring cup, stirring with a fork until dissolved. Combine

  7. 2 c flour, salt, and sugar in bowl. Add dissolved yeast and remaining

  8. 1 c of warm water. Beat vigorously with whisk or spoon for 2 minutes. Gradually add enough of remaining flour,

  9. 1/4 c at a time,

  10. 8-10 minutes. (don't skimp on the kneading!) Place dough in a bowl, cover with plastic wrap, put in warm place to rise until doubled in size. (45-60 minutes. Watch carefully.) Punch down dough and divide into 12 equal portions (about 3-4 oz each. Weigh dough on a kitchen scale for accuracy and even size.) Form into smooth balls, gently pulling sides of dough down and tucking ends underneath. Place on floured surface. Let rest

  11. 10 minutes. Using a finger or wooden spoon handle, punch a hole in the center of each piece and twirl or stretch into a bagel shape. Cover with a towel and let rest

  12. 20-30 minutes. Bring to a boil

  13. 6 cups of water,

  14. 1 Tbsp sugar and 1 Tbsp salt in a large shallow pan. Gently drop

  15. 3 or 4 bagels at a time into the simmering water. Poach first side

  16. 2 minutes, turn to cook other side

  17. 2 minutes. Remove bagels from water with a slotted spoon and place on

  18. 1 egg white mixed with

  19. 1 Tbsp water

  20. 30 minutes. If you like your crust crispy rather than chewy, bake at

  21. 375 degrees for 10 minutes, then brush on the egg wash and sprinkle with desired topping and return bagels to oven for 20 minutes more. Remove from baking sheet and cool on wire racks. These freeze well. Recipe By: Kings Cooking studio Course Serving Size:

  22. The Polka Dot Palace BBS 1-201-822-3627 Posted by FAYLEN


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