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Total Time
1hr 50mins
Prep 1 hr 30 mins
Cook 20 mins

Source: Hors d'oeuvres Cook Book via Anne Thibeault's blog http://thibeaultstablerecipes.blogspot.com/

Ingredients Nutrition

Directions

  1. Stir together water and yeast (4 1/2 tsp = 2 pkgs) in large bowl of electric mixer; let stand 5 minutes to soften yeast. Stir in the sugar and salt. Gradually mix in 4 cups of the flour and beat at medium speed for 5 minutes. With a spoon, stir in about 1 1/4 cups more flour to make a stiff dough. Turn out on a floured board and knead until smooth, elastic, and no longer sticky, (about 15 minutes); add more flour as needed to prevent sticking - dough should be firmer than for most other yeast breads. Place in a greased bowl, cover, and let rise in a warm place until almost doubled ( about 40 minutes to 1 hour).
  2. Punch dough down and divide into thirds. Set 2/3 of dough aside on a floured board; cover with clear plastic. Form remaining 1/3 dough in a log and cut into 16 equal pieces.
  3. To shape, knead each piece into small ball and poke thumbs through centre. With one thumb in hole (hole should be at least 1/2 inch) work fingers around perimeter, shaping ball into a small donut- like shape about 1 1/2 inches in diameter. Place bagels on a floured board or tray and let stand 20 minutes.
  4. Bring water-sugar mixture to a boil in a 4 to 5 quart pan; adjust heat to keep it boiling gently. Lightly grease a baking sheet and sprinkle with cornmeal. Lift bagels carefully and drop into water (about 6 at a time) boil gently for 1 minute turning only once (30 seconds each side). Lift out with slotted spoon and drain very briefly on paper towels, and place on baking sheet. Brush with 1/3 of the egg yolk glaze, sprinkle with seeds and bake in a 400° oven for 20 minutes or.
  5. until richly browned. cool on racks.
  6. Repeat with remaining 2/3 dough (you may need to punch it down before shaping,) working with 1/3 at a time. Makes 48 cocktail size bagels, or 12 to 18 larger bagels.