Yield: 12 Servings
In mixing bowl, combine
warm water, yeast and
sugar. Let stand 5 minutes,
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. Put on a floured
board and knead until
smooth, elastic, and
no longer sticky (about
15 minutes), adding
more flour as needed.
Dough should 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.
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
3 quarts of water
and 1 tbsp sugar to
a boil in 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. Bake 35 - 40
minutes, or until
well browned and crusty.
Cool on rack. |
