Sunday, January 2, 2011

Make Your Own Bagels

Makes 8 bagles

2 tsp dry teast
1 tablespoon sugar
1.25 cups warm water
1 cup whole wheat flour (or use white)
2.25 cups white flour
1 tsp salt

Oven temp: 425
Bake time: 20 minutes
  • Mix 0.5 cup of the warm water and sugar then add yeast to dissolve for about 5 minutes.  In the mean time mix flour and salt in a large bowl.  Add yeast/sugar/water mix to flour.  Add remaining water until the dough is firm and moist, but not too wet. 
  • Knead dough on a floured surface, until dough is smooth and elastic, at least 10 minutes.  Lightly oil a bowl then add the ball of dough to the bowl and cover with a towel.  Let rise for 1 hour until doubled in size, then punch down and let it rest for 10 minutes.  
  • During this time fill a deep frying pan, or a large saucepot with about 2 inches of water.  Put it on the range to boil.  Preheat the oven to 425. 
  • Cut the dough into eight pieces, then form each piece into a ball.  Use your finger to make a hole in the middle of the ball then spin the ball around your finger in order to increase the size of the hole.  The hole should be a third of the size of the bagel's diameter. 
  • Place the bagels on a lightly oiled baking sheet and cover with damp cloth for about 10 minutes.  
  • Add the bagels to the boiling water for a total of one minute.  Flip the bagles after 30 seconds of boiling.  Put boiled bagels back on the lightly oiled baking sheet.  
  • Bake at 425 for 20 minutes, until golden brown.  Cool on a wire rack.

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