Prep1 hr 10 mins
Posted in reply to a message board request. This is a recipe for plain, "NYC style", water bagels. IMHO, this recipe makes a very good bagel. I've had this recipe for some 40+ years, and I'm clueless as to where/who I originally got it from. Prep time includes the rising time. Note: The natural minerals in your local tap water will make a difference in the end product.
- In a large bowl thoroughly mix 1 1/2 cups flour, sugar, salt and undissolved yeast.
- Gradually add warm water to dry ingredients and beat for 2 minutes with electric mixer (at medium speed), scrape bowl occasionally.
- Add 1/2 cup flour.
- Beat at high speed for 2 minutes, scraping bowl.
- Stir in enough additional flour to make a soft dough (about 2 to 2 1/2 cups).
- Turn dough on to a lightly floured board and knead until smooth and elastic (about 10 minutes).
- Place dough in ungreased bowl, cover and let rise in warm, draft free place for 20 minutes.
- (Dough will NOT be doubled in bulk.) Punch dough down and turn out on to a lightly floured board.
- Roll dough into a rectangle, 12 x 10 inches.
- Cut dough into 12 equal strips, 1 x 10 inches each.
- Pinch ends of strips together to form a circle.
- Place on ungreased baking sheets.
- Cover and let rise in warm, draft free place for 20 minutes.
- (Dough will NOT be doubled in bulk.) In a large shallow pan, boil a 1 3/4 inch depth of water.
- Lower heat and add a few bagels at a time.
- Simmer bagels for 7 minutes (3 1/2 minutes on each side).
- Remove bagels from water and place on a towel to cool.
- Cool bagels for 5 minutes, then place them on ungreased baking sheets.
- Bake bagels at 375°F for 10 minutes.
- In a small bowl, beat egg white with cold water.
- Remove bagels from oven and brush with egg white/water mixture.
- Return bagels to oven and bake about 20 minutes longer, or until done.
- Remove bagels from baking sheets and cool on wire rack.