Bagels II

Submitted by Tonkcats

• Ready In: 2hrs
• Ingredients: 5
• Yields: 12 bagels

ingredients

• 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

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.

Reviews

[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!

 

[Jadalynn]

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.

 

[sugaree]

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!

 

[Anissa Wolf]

This is the exact same recipe my mom has made every year (our family's New Year's tradition). It is excellent--chewey, tough yet soft, and oh so yummy. Plus, there is NO FAT in this recipe! In answer to the commenter above, no, you don't "proof" the yeast separately for this recipe, or for many other breads. That's mostly required for cake yeast, not the kind in jars or packets. But don't take the 20 minute rise as set in stone. If your bagels aren't rising, give them longer! Make sure they're covered with a cloth, out of drafts, and in a reasonably warm environment. Also, your yeast may have been dead if it was too old, and sometimes Rapid Rise yeast acts oddly.