Bagels

By dette

Bagels originated from an Eastern European-Jewish baking tradition. Do you want to know the secret to their chewy texture and sheen? Boiling them in water before baking them.

Ingredients

• 1 1/3 c. water
• 1 Tbsp cooking oil
• 4 c. bread flour
• 4 tsp sugar
• 1 tsp salt
• 1 1/4 tsp active dry yeast or bead machine yeast
• 1 slightly beaten egg white
• 1 tbsp water
• poppy seeds or sesame seeds (optional)

Preparation

Step 1

Select 2 pound size. Add first 6 ingredients to machine according to the manufacturer's directions. Select the dough cycle. When cycle is completek remove dough from machine. Punch down. Cover and let rest 10 minutes.

Divide dough into 12 portions. Working quickly, shape each into a smooth ball. Punch a hole in center; pull gently to make a 2 inch hole. Place on a a greased large baking sheet. Cover; let rise for 20 minutes (start timing after first bagel is shaped). Broil 5 inches from heat, 3-4 minutes, truning once (tops should not brown).

Meanwhile in large pot brng 6 cups water and 1 tbsp sugar to boiling. Reduce heat. Afd bagels 4 or 5 at a time, and simmer for 7 minutes, turning once. Drain on paper towels. (If some bagels fall slightly, they may rise when baked). Place on a well-greased large baking sheet. Mix the egg white and the 1 tbsp water; brush over bagels. If deseired, sprinkle with poppy or sesame seeds. Bake in a 375 overn for 25-30 minutes or until tops are golden. Remove from baking sheets; cool on racks.