- 1 1/2 cups
- 2 pigs (TBS) dry yeast
- 2 TBS sugar
- 2 TBS salt
- 4 cups bread flour
- 1 TBS vegetable oil
- cornmeal for dusting
- kosher salt, sesame or
- 3 qts simmering water
- 2 TBS molasses or malt syrup
together the water, yeast, and 1 tsp sugar
and let stand for 10 minutes.
In a large bowl, add the remaining sugar,
salt, and 2 cups of the flour. Add the yeast
mixture and the oil. Mix and add the
remaining 1 1/2 cups of flour. Turn out onto
a board and knead for about 5 minutes, until
the dough is smooth and firm, adding flour
if the dough sticks to the board.
Place dough in a clean, oiled bowl. Cover
and let rise until doubled, about 1 hour.
* Punch down the dough and let it rest for
about 5 minutes as is, or divided it into 16
small pieces and let the dough relax for
about 5 minutes.
To shape into bagels, roll the dough in a
long strand and chop off a 6" length with
the heel of your hand. Roll it in small
pieces the width of a finger and twice the
length, tapering at the ends. Shape into
rings, pinching ends well together so that
they won't come apart in boiling.
Set the over for 450 degrees F. Place the
bagels on a cookie sheet covered with
cornmeal and cover for 10 minutes.
Heat the water in a large pot and add the
molasses or malt syrup to the water. When
the water is very hot, but not boiling, drop
the bagel rings carefully into the water,
one at a time, in two batches. Cook about 30
seconds, then turn with a skimmer on the
other side and simmer for another 30
Drain for 5 minutes on a rack. Dip into, or
sprinkle with the desired topping, such as
salt of seeds. Bake on a greased cookie
sheet on the bottom shelf of the preheated
over for 15 minutes or until the bagels are
light brown and shiny. Cool on a rack.
NOTE: * You can use a bread machine to make
the dough, and then continue from the *