Bagels II

4.5
(158)

Making bagels is fun, but it is a little bit of work. You may use any topping that you wish or none at all. We suggest sesame seeds, poppy seeds or Kosher salt.

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Prep Time:
50 mins
Cook Time:
20 mins
Additional Time:
1 hrs 20 mins
Total Time:
2 hrs 30 mins
Servings:
12
Yield:
12 bagels

Ingredients

  • 2 cups warm water (110 degrees F/45 degrees C)

  • ½ (.25 ounce) package active dry yeast

  • 2 tablespoons white sugar

  • 1 tablespoon vegetable oil

  • 7 cups bread flour

  • 1 tablespoon salt

  • 1 tablespoon white sugar

  • 3 tablespoons poppy seeds (Optional)

Directions

  1. 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.

  2. 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).

  3. 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.

  4. 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.

  5. 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.

  6. 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.

Nutrition Facts (per serving)

34 Calories
2g Fat
4g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 34
% Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 2%
Sodium 582mg 25%
Total Carbohydrate 4g 1%
Dietary Fiber 0g 1%
Total Sugars 3g
Protein 1g
Vitamin C 0mg 1%
Calcium 31mg 2%
Iron 0mg 2%
Potassium 21mg 0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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