Bagels (red cookbook)

Updated at: Fri, 08 Mar 2024 00:37:18 GMT

Step 1

In a mixer bowl combine 1 %/2 cups of the flour and the yeast. Combine warm water, the 3 tablespoons sugar, and salt. Pour over flour mixture. Beat at low speed of electric mixer %/2 minute, scraping bowl. Beat 3 minutes at high speed. Stir in as much remaining flour as you can mix in with a spoon. Turn out onto a lightly floured surface. Knead in enough remaining flour to make a moder- ately stiff dough that is smooth and elastic (6 to 8 minutes total). Cover; let rest 10 minutes. Cut into 12 portions; shape each into a smooth bali. Punch a hole in the center of each. Pull gently to make a 112- to 2-inch hole. Place on a greased baking sheet. Cover; let rise 20 min- utes. Broil 5 inches from heat 3 to 4 minutes, turning once (tops should not brown). Heat 1 gallon water and the 1 tablespoon sugar to boiling; reduce heat. Cook 4 or 5 bagels at a time for 7 minutes, turning once; drain. Place on a greased baking sheet. Bake in a 375° oven for 25 to 30 minutes. Makes 12.

Step 2

Herb Bagels: Prepare Bagels as above, ex- cept add 2 teaspoons dried marjoram, crushed; or 1 teaspoon dried dillweed; or 1 teaspoon dried tarragon, crushed; or %2 tea- spoon garlic powder to the flour-yeast mixture.

Step 3

Poppy Seed or Sesame Seed Bagels: Prepare Bagels as above, except before bak- ing, brush tops with beaten egg; sprinkle with poppy seed or toasted sesame seed.

Step 4

Onion Bagels: Prepare Bagels as above, except cook '%2 cup finely chopped onion in 3 tablespoons butter till tender but not brown Brush onion mixture over tops of bagels after first 15 minutes of baking.

Step 5

Light Rye Bagels: Prepare Bagels as above, except substitute 1 14 cups rye flour for the first 114 cups of the all-purpose flour.

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