Bagels
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Bagels
  Bagels  
Last updated 6/12/2012 12:41:26 AM. Recipe ID 205. Report a problem with this recipe.
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      Title: Bagels
 Categories: Breads
      Yield: 10 servings
 
      5 c  Flour
      1 pk Active dry yeast
      1 tb Kosher (or regular) salt
  1 1/2 c  Warm water (110 to 115
           Degrees)
      2 tb Honey
      1    Egg white lightly beaten
 
  In the bowl of an electric mixer, combine 1 cup of the flour, the
  yeast and salt.  Add the water and honey and beat until smooth. Add
  the remaining flour,1 cup at a time, to make a soft dough. Turn the
  dough out onto a generously floured board and continue working on the
  flour until the dough is stiff enough to knead. Knead until smooth
  and elastic, 5 to 10 minutes. Cover with a towel and let rise 15
  minutes. Divide the dough into 8 to 12 equal portions.  Shape each
  portion into a flattened ball. With your forefinger, poke a hole in
  the center. Stretch and rotate the dough until the hole is 1 1/2 to 2
  inches wide. Place the bagels on a well-floured board, cover with
  another towel, and let them rise for 20 minutes. Preheat oven to 375
  degrees. Fill a large shallow pan (a wok works well) with 3 inches of
  water. Bring the water to a boil, reduce the heat and simmer. Add a
  few bagels at a time and simmer for 5 minutes (turning once or
  twice). Remove the bagels from the pan with a slotted spoon and drain
  on a towel. Place the bagels on well-oiled baking sheets, brush with
  egg white and sprinkle with topping of your choice. Bake for 30
  minutes, until well browned.  Transfer to racks to cool. SUGGESTED
  TOPPINGS: Kosher salt, finely chopped onions or garlic, poppy, sesame
  or caraway seeds.
 




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Recipe ID 205 (Apr 03, 2005)

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