1/1 Photo of Bagels - Fresh!!!
2 hrs 30 mins
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
My Private Note
Units: US | Metric
- 1Put yeast and 1 tablespoon sugar in a large bowl.
- 2pour in 1/4 cup warm milk.
- 3stir with your finger to make sure the yeast and sugar are dissolved.
- 4add 1 more tablespoon sugar.
- 5add remaining 3/4 cup warn milk.
- 6add oil, salt and 2 eggs.
- 7beat thoroughly.
- 8Stir in 3 1/4 cups flour.
- 9mix until you have a firm dough.
- 10Turn 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.
- 11Lightly oil a bowl, place dough in bowl and turn over.
- 12Cover bowl with plastic wrap and let dough rise until double in size - about 40 minutes.
- 13Turn the dough out onto a lightly floured work surface. Roll into a log - 18" long.
- 14Cut the dough into 18 1" slices.
- 15Cover the slices lightly with a towel.
- 16One by one, shape each piece into a round and flatten it into a circle about 2 1/2 inches in diameter.
- 17Now, make a hole in the center by thrusting in your index finger which you have dipped first into flour.
- 18Twirl 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.
- 19Place the rolls on a tray and let them rest for 20 minutes.
- 20While dough rounds are resting, oil two baking sheets (oil very well) and preheat oven to 375 degrees.
- 21Fill a large wide pan or skillet with boiling water (or use two pans or skillets to make the next steps shorter).
- 22Put 1 tablespoon sugar in each pan and bring water to a boil, then reduce the water to a simmer.
- 23With 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.
- 24Repeat with the other pan if you are poaching two panfuls at a time.
- 25The circles of dough will rise to the surface and swell up.
- 26Poach them on the first side for about 3 minutes.
- 27turn them with a slotted spoon and poach on the other side for 3 more minutes.
- 28If you notice that the holes seem to be closing, ease them open with the handle of a wooden spoon.
- 29Remove the bagels with a slotted spoon, shaking each one gently to remove the water and place them slightly apart on the baking sheets.
- 30Paint the tops with egg white and bake in the pre-heated oven for 30 minutes, until lightly browned.
- 31remove the pans from the oven and cool the bagels on racks.
- 32Variation #1: after painting the bagels with egg white, sprinkle about 1/2 teaspoon sesame seeds over the top of each bagel and bake.
- 33Variation #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.
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Nutritional Facts for Bagels - Fresh!!!
Serving Size: 1 (48 g)
Servings Per Recipe: 18
- Amount Per Serving
- % Daily Value
- Calories 126.1
- Calories from Fat 25
- Total Fat 2.8 g
- Saturated Fat 0.7 g
- Cholesterol 25.4 mg
- Sodium 147.4 mg
- Total Carbohydrate 20.9 g
- Dietary Fiber 0.7 g
- Sugars 2.9 g
- Protein 3.9 g