BAGELS
Title: BAGELS
Categories: Breads
Servings: 12
1 pk Active dry yeast
1 c Milk
1/3 c Warm water
1 Egg; beaten with a little
1 ts Salt - water for glaze
4 c All-purpose flour Coarse salt, or poppy seeds
2 tb Sugar
Sprinkle the yeast over the warm water, stir, and let dissolve. Put the salt, flour, and 4 teaspoons of the sugar in the bowl of a food processor equipped with the dough blade. Pulse the mixture several times to mix it well. (This action aerates the ingredients. Combine the yeast mixture and milk in a measuring cup. With the motor running, pour the mixture through the feed tube. Knead until the mixture balls together and is no longer sticky, about 60 seconds. Lightly flour a large plastic bag, place the dough in it, squeeze out the air, and close the end of the bag with a twist tie. Let the dough rise until doubled, about 45 minutes. Punch it down. (At this point, the dough can be refrigerated for up to 4 days. Bring it to room temperature before proceeding.) Let the dough rest for 10 minutes. Pull off pieces of dough to form 12 2-inch balls. Poke a finger through the ball, making a hole the size of a golf ball. With your fingers, shape the bagel evenly. Put the bagels on a tray or cookie sheet, cover them with oiled plastic wrap, and let them rise until puffy, about 30 minutes. Preheat the oven to 400F. Bring 4 quarts of water to the boil in a wide pot. Add the remaining 2 tsp of sugar. Poach the bagels, 3 or 4 at a time, for 30 seconds. Turn them and poach for 30 seconds more. Remove them with a slotted spoon, let them drip briefly on a towel held under the spoon, and place them 1 inch apart on baking sheets. Brush each bagel with a little of the egg glaze. (At this point you may sprinkle on coarse salt, or poppy or sesame seeds). Bake until golden, about 15 minutes. Let cool on racks.
Categories: Breads
Servings: 12
1 pk Active dry yeast
1 c Milk
1/3 c Warm water
1 Egg; beaten with a little
1 ts Salt - water for glaze
4 c All-purpose flour Coarse salt, or poppy seeds
2 tb Sugar
Sprinkle the yeast over the warm water, stir, and let dissolve. Put the salt, flour, and 4 teaspoons of the sugar in the bowl of a food processor equipped with the dough blade. Pulse the mixture several times to mix it well. (This action aerates the ingredients. Combine the yeast mixture and milk in a measuring cup. With the motor running, pour the mixture through the feed tube. Knead until the mixture balls together and is no longer sticky, about 60 seconds. Lightly flour a large plastic bag, place the dough in it, squeeze out the air, and close the end of the bag with a twist tie. Let the dough rise until doubled, about 45 minutes. Punch it down. (At this point, the dough can be refrigerated for up to 4 days. Bring it to room temperature before proceeding.) Let the dough rest for 10 minutes. Pull off pieces of dough to form 12 2-inch balls. Poke a finger through the ball, making a hole the size of a golf ball. With your fingers, shape the bagel evenly. Put the bagels on a tray or cookie sheet, cover them with oiled plastic wrap, and let them rise until puffy, about 30 minutes. Preheat the oven to 400F. Bring 4 quarts of water to the boil in a wide pot. Add the remaining 2 tsp of sugar. Poach the bagels, 3 or 4 at a time, for 30 seconds. Turn them and poach for 30 seconds more. Remove them with a slotted spoon, let them drip briefly on a towel held under the spoon, and place them 1 inch apart on baking sheets. Brush each bagel with a little of the egg glaze. (At this point you may sprinkle on coarse salt, or poppy or sesame seeds). Bake until golden, about 15 minutes. Let cool on racks.
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