Prep 50 mins
Cook 20 mins
- 475 ml water (110 degrees F/45 degrees C)
- 4 g active dry yeast
- 25 g white sugar
- 15 ml vegetable oil
- 960 g bread flour
- 20 g salt
- 10 g white sugar
- 25 g poppy seeds (optional)
- In large bowl, sprinkle yeast over warm water to soften; stir to dissolve.
- Add 2 tablespoons sugar, oil, 6 cups of flour, and salt.
- Mix thoroughly until the dough forms up and leaves the sides of the bowl.
- Turn dough out on floured board and knead, adding small amounts of flour as necessary.
- Bagel dough should be pretty stiff.
- Work in as much extra flour as you can comfortably knead.
- Knead until smooth and elastic, 12-15 minutes.
- Roll the dough into a ball, place it in a large oiled bowl, and turn to coat.
- Cover and let fully rise until an impression made with your finger remains and does not sink into the dough (about an hour).
- Punch down and cut into thirds, and roll each piece between your palms into a rope.
- Cut each rope into 4 equal pieces and shape into balls.
- Roll the first ball into another rope that is about 2" longer than the width of your hand.
- Make a ring with the dough, overlapping ends about 1/2" and sealing the ends by rolling with your palm on the board.
- If the dough resists rolling, dab on a drop of water with your finger.
- Evenly place the bagels on 2 nonstick baking pans or very lightly oiled baking sheets.
- Cover and let stand until puffy, about 20 minutes.
- While bagels are proofing, fill a 4 quart saucepan 2/3 full with cold water; add 1 tablespoon sugar and bring to a boil.
- When ready to cook, drop 2 or 3 bagels at a time into the boiling water and wait until they rise to the top.
- Cook for a total of 1 minute, turning once.
- Carefully lift each bagel out with a slotted spoon or skimmer.
- Drain momentarily.
- Turn into a dish with topping, if desired.
- Evenly space bagels on 2 nonstick baking pans or very lightly oiled baking sheets.
- Bake with steam in a preheated 500 degree F (260 degrees C) oven until well-browned, about 20 minutes.
- Turn bagels over when the tops begin to brown, and continue baking until done.
used bread maker from step 2 to step 9. then kneaded fruit and chocolate in, totally forgetting about the sugar. cooking time for a 260 c is way to high burnt the bagels a bit should be only left in there for around 10 min, 5 on both sides. result: good, tastes better then store bought! :)
Wow! Very close to the real McCoy!