Recipe by Girl in Uruguay
I found a cooking buddy who is known for her bagels. We can't find bagels in Uruguay. I think they are better than bagels I can buy at home. They are simple and rewarding to make, but there are a lot of steps. I've tried to be as clear as possible, I recommend reading the directions all the way through first.
Top Review by invictus
I think that these have the potential to be a 5 star recipe but I am yet not a 5 star bagel baker. I will keep trying! They have the taste I was hoping for but they weren't pretty at all and didn't quite get the desired brown on top result that I was hoping for. No matter because they taste pretty darned good smeared with some cream cheese. Thank you for a recipe that I will keep working at!
- 2 tablespoons quick-rising yeast (2 packages)
- 1 tablespoon sugar
- 1 1⁄2 cups warm water
- 4 cups flour
Add to boiling water
- 2 tablespoons sugar
- 1 tablespoon salt
Brush on top of bagel
- 1 egg
- 1 pinch salt
Directions See How It's Made
- In a bowl add 2 tablespoons of yeast, 1 tablespoon of sugar and 1 1/2 cups of warm water.
- Stir mixture to help mix any clumps of yeast.
- Let mixture foam, about 10 minutes.
- Stir 4 cups flour and 1 tablespoon of salt gradually into yeast mixture. Mix until mixture becomes one large ball of dough.
- Kneed on lightly floured surface until dough has the constancy of a baby's bottom when you press a few fingers into it (I though this sounded odd, but it's the best way to describe the consistency).
- Place dough in bowl at least twice it's size, cover the bowl with a tea towel and place someplace warm or without a draft.
- Let dough rise until doubled, about 1 hour.
- Fill a large pot with water to boil (stock pot). Add 2 T sugar and 1 T salt to water.
- Punch down dough and form into a long narrow piece of dough (maybe 15x5 inches).
- Cut dough into 12 pieces.
- Take dough in palm of hand and roll on counter or with other hand to form a ball, poke finger through ball of dough and twirl on finger until you have something that looks like a donut. I like to make my centers of bagels large to ensure there will be a hole after cooking.
- After forming all 12 bagels into donut like shapes, cover with a tea towel and let sit and rise for about 15 minutes.
- Place as many bagels in the pot of boiling water as you can, mine held 6. But make sure each bagel has enough room so they don't touch.
- Turn bagels over while boiling to ensure even cooking. Cook for about 2-4 minutes.
- Remove bagels from water and place on lined or sprayed cookie sheet, they won't spread much so leaving about 2 inches between each should be enough. Repeat process until all bagels are cooked.
- whisk an egg and pinch of salt together in a bowl (the salt helps break up the egg and makes it easier to brush).
- Brush egg wash on the tops of each bagel.
- Bake for about 15 min at 450°F.
- Keep a close eye on bagels, cooking time varies. Cook until browned on top.
- Sprinkle on top sesame seeds, poppy seeds, garlic, onion, salt -- whatever your heart desires.
- You can also add goodies to your dough during the kneading process. I added sautéed onion and poppy seeds. The bagel turned out a little more flat, but was still very good!