Recipe by QueenBee49444
I found this recipe in the cookbook "Knead It, Punch It, Bake It! It is a breadmaking cookbook for parents and kids. These bagels turned out fabulous. I'm hoping to make this recipe over and over with variations. I'll post the variations later and would appreciate any variations you try too. Preparation time includes mixing, rising, shaping, resting and poaching
Top Review by Sydney Mike
I intended to make this recipe as written but got carried away this first time around & added a cup of raisins along with a bit of cinnamon ~ ABSOLUTELY WONDERFUL! Another time I want to use some whole wheat flour & try a couple of other things ~ Might even try the recipe exactly as written! Thanks for sharing a great keeper! [Made & reviewed in Zaar Chef Alphabet Soup tag]
- 1 tablespoon active dry yeast
- 4 tablespoons sugar
- 1 cup milk, warmed
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 2 large eggs (room temperature)
- 3 1⁄4-3 3⁄4 cups white flour
- 1 egg white, lightly beaten
Directions See How It's Made
- Put yeast and 1 tablespoon sugar in a large bowl.
- pour in 1/4 cup warm milk.
- stir with your finger to make sure the yeast and sugar are dissolved.
- add 1 more tablespoon sugar.
- add remaining 3/4 cup warn milk.
- add oil, salt and 2 eggs.
- beat thoroughly.
- Stir in 3 1/4 cups flour.
- mix until you have a firm dough.
- Turn the dough out onto a floured work surface and knead, adding more flour as necessary until you have a smooth, bouncy dough - about 5 minutes.
- Lightly oil a bowl, place dough in bowl and turn over.
- Cover bowl with plastic wrap and let dough rise until double in size - about 40 minutes.
- Turn the dough out onto a lightly floured work surface. Roll into a log - 18" long.
- Cut the dough into 18 1" slices.
- Cover the slices lightly with a towel.
- One by one, shape each piece into a round and flatten it into a circle about 2 1/2 inches in diameter.
- Now, make a hole in the center by thrusting in your index finger which you have dipped first into flour.
- Twirl your finger around the hole to enlarge it, then widen it further by gently pulling back the edges of the circle and evening and plumping up the roll as you do so.
- Place the rolls on a tray and let them rest for 20 minutes.
- While dough rounds are resting, oil two baking sheets (oil very well) and preheat oven to 375 degrees.
- Fill a large wide pan or skillet with boiling water (or use two pans or skillets to make the next steps shorter).
- Put 1 tablespoon sugar in each pan and bring water to a boil, then reduce the water to a simmer.
- With a spatula, scoop up the first of the circles you shaped and drop it gently into the simmering water. Follow with three others so you have four to a pan.
- Repeat with the other pan if you are poaching two panfuls at a time.
- The circles of dough will rise to the surface and swell up.
- Poach them on the first side for about 3 minutes.
- turn them with a slotted spoon and poach on the other side for 3 more minutes.
- If you notice that the holes seem to be closing, ease them open with the handle of a wooden spoon.
- Remove the bagels with a slotted spoon, shaking each one gently to remove the water and place them slightly apart on the baking sheets.
- Paint the tops with egg white and bake in the pre-heated oven for 30 minutes, until lightly browned.
- remove the pans from the oven and cool the bagels on racks.
- Variation #1: after painting the bagels with egg white, sprinkle about 1/2 teaspoon sesame seeds over the top of each bagel and bake.
- Variation #2 Onion Bagels: Peel and thinly slice 2 large onions. Saute' the slices gently in 3 Tablespoons butter for 10 minutes. AFter painting the bagels with egg white, distribute the saute'ed onion slices equally over the tops and bake.