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Homemade Bagels
(Makes 8)
Ingredients:
2 cups
warm water, about 110 degrees F
1 tablespoon dried yeast
3 tablespoons granulated sugar, plus 1 teaspoon
5 to 6 cups all-purpose flour
2 teaspoons salt
2 teaspoons vegetable oil
Optional Toppings:
2 tablespoons poppy seeds (about 1/2 teaspoon each)
2 tablespoons sesame seeds (about 1/2 teaspoon each)
1 tablespoon kosher salt (about 1/4 teaspoon each)
Directions:
-
In a large mixing bowl, stir together 1/2 cup warm water, 1
teaspoon sugar and yeast until dissolved.
Stir and let
stand until foamy, about 5 minutes.
-
Add the
remaining ingredients and using a wooden spoon, stir until a dough
forms.
-
Turn onto a
lightly floured surface and knead for about 5 minutes until the
dough becomes smooth
and elastic.
-
Place the dough
into a large oiled bowl and turn to coat.
-
Cover the bowl
with plastic wrap or a tight fitting lid or plate.
-
Let the dough
rise in a warm place, until doubled in size - about 1 hour.
-
Remove from
the bowl and punch down the dough. Divide into 12 equal pieces,
about 2 to 3 ounces each, measuring about 4 inches across.
- Form each piece of dough into a
ball.
Use your index finger to poke a hole through the center of each
ball, then twirl the dough on your finger to stretch the hole
till it's about 2 inches in diameter
(the entire bagel will be
about 4 inches across).
- Place each bagel on
a lightly greased or parchment-lined baking sheet, and repeat with
the remaining
pieces of dough.
- Place on a lightly greased surface,
cover with a clean cloth, and let rest until risen but not doubled
in
a draft-free spot, 20 to 30 minutes.
- Preheat the oven to 400 degrees
Fahrenheit.
- Grease a baking sheet with the
remaining teaspoon of oil.
- In a large, heavy pot, bring 12 cups
of water and the remaining tablespoon of sugar to a boil. In
batches,
add the bagels to the water and boil, turning, for 30
seconds to 1 minute.
- Flip bagels onto the prepared sheet
pan and sprinkle with desired toppings.
- Bake for 20 minutes until golden
brown
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