Prep 45 mins
Cook 30 mins
From the "Bread Bible" by Beth Hensperger. I make and freeze these for those mornings when toast or cereal just won't do! Yummy! I love to add plumped up raisins, nuts or cranberries and spices to the mix, or even replacing 1/3 the flour with whole-wheat or spelt flour.
- 2 cups warm potato water
- 2 tablespoons active dry yeast (or 2 packages)
- 1 1⁄2 tablespoons sugar
- 1 1⁄2 tablespoons salt
- 6 1⁄2-7 cups all-purpose flour
- 1⁄4 cup oil (corn works well)
- 4 large eggs
- sesame seeds, poppy seeds, corn meal (or a mix)
- 1 egg, well beaten
- In a large ceramic, glass or plastic bowl, combine the yeast, sugar, salt and 2 cups of the flour and mix well. If altering the recipe, add the spices, plumped fruit, or nuts here.
- Add the potato water and oil, beat for 2 minutes.Add 1 cup of the flour and the eggs, and beat again. Add the rest of the flour, 1/2 cup at a time, until a soft dough that clears the sides of the bowl is formed.
- Turn dough onto a lightly floured work surface and knead util smooth and springy, about 5 minutes, dusting with flour only 1 tbsp at a time as needed to prevent sticking.
- Place the dough in a greased deep container (preferably not metal), turning once to coat the top, and cover with plastic wrap. Let rise at room temperature until doubled in bulk, 1 to 1 1/2 hours.
- Bring a large pot (or 2) of water to boil. Add 2 tbsp sugar or salt to the water to alter the flavour of the crust.
- Preheat the oven to 425°F.
- To form bagels: Gently deflate the dough by turning it out onto a lightly floured work surface. Divide it into quarters, and each quarter into 6 equal portions. Shape each bit of dough into a smooth ball, tucking the excess dough underneath. Flatten each ball with your palm. Poke a floured finger through the middle of the ball, then spin the dough on your finger to widen the hole. It will look quite stretched, but will shrink back slightly when you put it down.
- With a slotted spatula, lower 5-6 bagels at a time into the gently boiling water. Leave boil for 3 minutes on one side, flip and boil for 2 minuted on the other. Remove the bagels with the spatula and leave to cool on a clean dish towel-lined cookie sheet. I find it works best/quicker to form 5-6 bagels at a time while the previous 5-6 bagels boil. This avoids having the dough over-rise and ending up with small, dense, chewy bagels.
- Brush with the now cool bagels with glaze (if desired).
- Dredge one or both side of the now cool bagels into the garnish of your choice (to prevent sticking) and place on a greased cookie sheet.
- Bake for 25-30 minutes, or until golden. Transfer to a cooling rack.
- nota: preparation time does not include rising time.