Yield: 12 Servings
Combine warm water,
yeast, 3 tablespoons
sugar and instant toasted
onion. Let stand 5 minutes,
stir in salt.
Gradually mix in 4 cups of flour, beat at
medium speed for 5 minutes.
With spoon add 1 1/4
cups more flour to make
a stiff dough. Turn
out on a floured board
and knead until smooth
and elastic, (about
15 minutes), adding
more flour as needed.
Dough will be firmer
than for most yeast
breads. Place in a greased
bowl, cover, let rise
until almost doubled
(about 40 minutes).
Knead dough lightly
and divide into 12 equal
pieces. To shape, knead
each piece, forming
it into a smooth ball.
Holding
ball with both hands,
poke your thumbs through
the center. With one
thumb in hole, work
around perimeter,
shaping bagel like
a doughnut 3 to 3
1/2 inches across.
Place shaped bagels
on lightly floured
board, cover lightly
and let stand in a
warm place for 20
minutes.
Heat
oven to 400 degrees
Bring the
3 quarts of water
and 1 tablespoon sugar
to boiling in large
kettle. Adjust heat
to keep it boiling
gently. Lightly grease
baking sheet and sprinkle
with cornmeal.
Gently lift one bagel
at a time and drop
into water, boil about
4 at a time, turning
often, for 5 minutes.
Lift out with slotted
spatula, drain briefly
on a towel and place
on baking sheet.
Brush
with glaze made with
1 egg yolk and 1 tablespoon
water. Bake 35 - 40
minutes, or until
well browned and crusty.
Cool on rack.
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