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Bagel Recipe

February 14, 2008

The bagel recipe, for you, Becca (from Diary of a New Old-Fashioned Gal).

From Sunset Breads

2 packages active dry yeast
2 cups warm water
4 tbsp sugar
3 tsp salt
5 1/2 to 6 cups unbleached all-purpose flour
3 quarts water
cornmeal
1 large egg yolk beaten with 1 tbsp water

1. Sprinkle yeast over warm water in a large bowl; let stand until foamy (about 5 minutes). Add 3 tablespoons of the sugar, salt, and 4 cups of the flour; beat until smooth.

2. Stir in 1 1/4 more flour.

To knead by hand, turn dough out onto a lightly floured board and knewad until smooth and satiny (10-20 minutes), adding more flour as needed to prevent sticking (dough should be firm). Place in a greased bowl; turn over to grease top.

To knead with a dough hook, beat on high speed until dough pulls cleanly from sides of bowl (about 8 minutes), adding more flour, a few tablespoons at a time, if dough is sticky.

3. Cover with plastic wrap and let rise in a warm place until doubled (about 40 minutes).

4. Punch dough down and knead briefly on a lightly floured board to release air. Cut into 12 equal pieces. Keeping remaining dough covered, gently knead one piece into a ball. Holding ball with both hands, poke your thumbs through center. With a thumb in the hole, shape bagel like a donut and place on a lightly floured board. Repeat to shape remaining dough. Cover lightly and let rise in a warm place until puffy (about 20 minutes).

5. Meanwhile, bring water and remaining 1 tablespoon sugar to a boil in a 4-5 quart pan; reduce heat to keep mixture boiling gently. Sprinkle 2 greased baking sheets with cornmeal. With a slotted spatula, lower 3 or 4 bagels at a time into water and boil, turning often, for 5 minutes. Lift out, drain briefly on a towel, and place at least 2 inches apart on sheet. Let dry briefly and then brush egg yolk mixture (don’t let bagels stand for more than 5 minutes before baking).

6. Bake in a 400 degree oven until well browned and crusty (25 to 30 minutes), switching pan positions halfway through baking. Transfer to racks and let cool.

Makes 12 bagels.

My notes: I tried a different forming method this time with better asthetic results. I rolled each piece of dough into a rope and then joined the ends to make a donut shape.

Really don’t let the bagels stand for too long after boiling, because they fall and get too dense and doughy even after baking.

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4 Comments leave one →
  1. Becca permalink
    February 14, 2008 5:21 pm

    Thank you so much! I’m looking forward to trying them.

  2. Becca permalink
    February 14, 2008 5:21 pm

    Thank you so much! I’m looking forward to trying them.

  3. amy permalink
    February 14, 2008 6:28 pm

    I will have to try bagel making again. This is the way I remember making them with my aunt a long time ago. And we go through so many of them it would be economical for me to make them! Thanks!

  4. Lisa permalink
    February 15, 2008 3:39 am

    I’d love to find out how they turn out Becca and Amy!

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