Nancy's Bagels

By Addie

MY NOTES: These were very good - nice and chewy! I did feel that they were a little too small, so next time, instead of making 12 bagels, I'll try 9 or 10 so they'll be a little bigger.

Ingredients

• Poaching Liquid:
• 1 tsp sugar
• 1 Tbsp flour
• 2/3 cup lukewarm water
• 2 eggs
• 1-1/2 Tbsp active dry yeast
• 1/4 cup vegetable oil
• 3 cups flour
• 2 Tbsp sugar extra
• 1-1/2 tsp salt
• 16 cups water
• 2 Tbsp malt syrup OR
• 2 Tbsp Diagnostic Malt Powder
• Glaze:
• 1 egg yolk
• 1 Tbsp water
• poppy or sesame seeds

Preparation

Step 1

In a large bowl, combine sugar, 1 Tbsp flour and water; sprinkle in yeast and stand until frothy (2 minutes). Stir in eggs and oil. Mix 1 cup flour, extra sugar and salt into yeast mixture. Beat with wooden spoon until smooth. Stir in enough of the remaining flour to make a soft dough.

Turn onto a lightly floured surface and knead until smooth & elastic (about 10 minutes). Place in a greased bowl, turn dough over in the bowl to grease all over. Cover with plastic wrap, stand in a warm place to rise (prove) for 1 hour or until doubled in size and imprint remains when dough is pressed.

Punch down dough using fist, knead for 2 minutes. Divide into 12 equal portions. Shape each piece into a ball (keep dough covered with plastic wrap while shaping). Poke finger through center of each ball. Twirl around finger to form a ring. Place on floured oven tray and cover. Allow to rise for 15 minutes.

Bring water to the boil in a large pan. Add sugar. Place half the bagels into the water, cook 1 min. Turn, cook for 1 min longer. Using a slotted spoon, remove bagels to a greased baking tray lined with greased foil. Cook remaining half of bagels in poaching liquid.

Combine egg yolk & water. Brush over bagels. Sprinkle with poppy or sesame seeds. Bake in a hot oven (400 degrees) for 25 minutes or until golden. Cool on a wire rack. Makes 12.