Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pk Active dry yeast
1/3 c Warm water
1 t Salt
4 c All-purpose or bread flour
-(I prefer the high gluten)
2 tb Sugar
1 c Milk
1 Egg
-beaten with a little water,
- (for glaze)
Coarse salt, (optional),
Poppy or sesame seeds (opt.)
1. Sprinkle the yeast over the warm water, stir, and
let dissolve. 2. Put the salt, flour, and 4 tsp of the
sugar in food processor bowl with dough blade. Pulse
several times to mix well and aerate. 3. Combine yeast
mixture and milk in a measuring cup. With processor
motor running, piur through feed tube. Knead until
mixture balls together and is no longer sticky, about
60 seconds. Lightly flour alarge 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.)
4. Let the dough rest for ten minutes. Pull of pieces
of dough to form 12 two inch balls. Poke a finger
through the ball, making a hole the size of a golf
ball. With fingers, shape the bagel evenly. Put the
bagels on a cookie sheet, cover with oiled plastic
wrap, and let them rise until puffy, about 30 minutes.
Preheat oven to 400 degrees F.
5. Bring 4 qts. water to boil in a wide pot. Add the
remaining two teaspoons sugar. Poach the bagels, 3 or
4 at a time, for 30 seconds. Turn them and poach for
30 seconds more. Remove with slotted spoon, let drip
briefly on towel and the place 1 inch apart on baking
sheets. Brush each bagel with a little of the egg
glaze. (At this point sprinkle on any of the optional
salt or seeds.) Bake until golden brown, about 15
minutes. Cool on racks.
