Prep 0 mins
Cook 0 mins
- 2 packages active dry yeast
- 4 1⁄4-4 1⁄2 cups all-purpose flour, sifted
- 1 1⁄2 cups water, lukewarm
- 3 tablespoons sugar
- 1 tablespoon salt
- In large mixer bowl, combine yeast and 1 3/4 cups of flour.
- 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.
- Beat 3 minutes at high speed.
- By hand, stir in enough of the remaining flour to make a moderately stiff dough.
- Turn out on lightly floured surface and knead until smooth, 5 to 8 minutes.
- Cover, let rest 15 minutes.
- Cut into 12 portions and shape into smooth balls.
- Punch a hole in center of each with a floured finger.
- Pull gently to enlarge hole, working each bagel into uniform shape. Cover, let rise 20 minutes.
- In large kettle combine 1 gallon water and 1 tablespoon sugar; bring to a boil.
- Reduce temperature to a simmer.
- 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.
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!
This is an awesome recipe! I love baking, but don't have the time to spend days doing it. I can make a batch of these on Saturday morning and have enough for breakfast every day that week and still use some for sandwiches in my lunch.
Very nice. I made these with 3/4 whole wheat flour and 1/4 white. I also cut the sugar in half, but they were still incredibly tasty. My dd's gave them two thumbs up!