Yield: 12 Servings
Combine warm water,
yeast and sugar. Let
stand 5 minutes to proof
and then stir in salt.
Gradually mix in 4 cups of flour, beat at
medium speed for 5 minutes.
Add 1 1/4 cups more
flour to make a stiff
dough. Turn out on a
floured board and knead
until smooth, elastic,
about 15 minutes. Add
more flour as needed.
Dough should be firmer
than for most yeast
breads. Place dough
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.
Bring
the 3 quarts of water
and 1 tbsp sugar to
a boil in a large
kettle. Adjust heat
to keep it boiling
gently. Lightly grease
baking sheet and sprinkle
with cornmeal.
Heat oven to 400
degrees. 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 tbsp
water. Sprinkle glazed
bagels with your choice
sesame seed, poppy
seed, or caraway seed.
Bake 35 - 40 minutes,
or until well browned
and crusty. Cool on
rack.
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