Bagels II

READY IN: 2hrs
Top Review by Anu_N

I'm really sorry, but even though I followed this recipe perfectly to the last word, the bagels turned out hard like hockey pucks! I may be mistaken, but doesn't the yeast have to be proofed first? This was my first attempt at making bagels, so maybe I did something wrong, but after this disaster, I don't think I'll be trying any bagel recipe soon!

Ingredients Nutrition

Directions

  1. In large mixer bowl, combine yeast and 1 3/4 cups of flour.
  2. Combine water, sugar and salt. Add to yeast mixture. Beat at low speed of electric mixer for 1/2 minute, scraping sides of bowl constantly.
  3. Beat 3 minutes at high speed.
  4. By hand, stir in enough of the remaining flour to make a moderately stiff dough.
  5. Turn out on lightly floured surface and knead until smooth, 5 to 8 minutes.
  6. Cover, let rest 15 minutes.
  7. Cut into 12 portions and shape into smooth balls.
  8. Punch a hole in center of each with a floured finger.
  9. Pull gently to enlarge hole, working each bagel into uniform shape. Cover, let rise 20 minutes.
  10. In large kettle combine 1 gallon water and 1 tablespoon sugar; bring to a boil.
  11. Reduce temperature to a simmer.
  12. Cook bagels 4 or 5 at a time, for 7 minutes, turning once. Drain and place on ungreased baking sheet. Bake in 375 degrees oven for 30 to 35 minutes.

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