Monday, January 25, 2016
These bagels are much beloved in our house. And, while I love a good Everything Bagel and always want to control the topping ratio (MORE!), I tend to not get in there and make them that often.
It's not like they are difficult. I just am an immediate gratification kind of person and these do take time to rise and a few steps. But when I DO make them, they are great! The recipe is one from Family Fun magazine circa 2004. You never know were a great recipe might pop up.
1 1/2 Cups Warm Water
1pkt active dry yeast
4 Tbl Sugar
2 1/2 tsp Salt
3 1/2 - 3 3/4 C Flour
Prepare the Dough
Pour 1/4 C water into small bowl and sprinkle the yeast over it and stir to dissolve. Let it sit for 5 min.
Combine remaining 1 1/4 C water, the yeast/water, 3Tbl of sugar and then salt. Add 2C flour and stir by hand until well mixed (about 100 strokes)
Stir in remaining flour, about 1/4C at a time to make a dough that's firm enough to knead.
Turn out onto a floured surface and need about 10 min using as much flour as needed to keep the dough from sticking. Dough should be firm, supple and hold the imprint of your hand.
Transfer to an oiled bowl and coat the surface of the dough. Cover with plastic wrap and lit sit until doubled, about an hour.
When ready, punch the dough down, turn out onto a floured surface and knead 1 min. Divide dough into 8 equal pieces. Shape into balls, dust with flour and let rest 2 - 3 min.
Flatten and then make a center hole in each piece. Let sit covered about 10 min.
While dough is resting fill a larger stockpot with water and 1 Tbl sugar and bring to a boil. Heat over to 400 degrees.
After the bagels have rested for 10 min, drop in water 2 at a time and boil 30 seconds on each side. Then remove to a clean towel. After a minute transfer to a baking sheet with parchment. When all bagels are done with the boil, you can brush with oil and add toppings or bake.
Bake 22-25 min until golden.