Bagels 1 Recipe

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Bagels 1 Recipe

This section contains bread recipes, both for breadmakers and old fashioned loaf baking. You can also find recipes for rolls, muffins, bagels, cornbread and more. In fact, there are enough bread recipes to start your own bakery!

Tips for Baking Bread

Start as early as you can, it will take aprox. 1.5 hours for the dough to double its size.
Make sure your water is the correct temperature, ideally 40-46 deg C (105 deg F to 115 deg F).
If the water is too warm it will kill the yeast, too cold and the yeast will not rise correctly.

Don't try to rush things, wait for the dough to rise properly before putting it in the oven.

Kneading the Dough

Dust your work area with flour, place the dough on the surface and dust with more flour.

Start from the part of the dough closest to you and use the heel of your hands to push down and away from you.
Turn the dough 90% and take the far end of the dough and fold it in towards you.
Push it down and away from you. Repeat this process until the dough feels smooth and stretchy and no longer sticks to your fingers.

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Bagels 1

Ingredients

2 cup warm water
2 package active dry yeast
3 tbsp sugar
3 tsp salt
5 3/4 cup flour
3 qt water
1 tbsp sugar
1 cornmeal
1 egg yolk
1 tbsp water

Preparation

Combine warm water, yeast and sugar. Let stand 5 minutes, stir in
salt. Gradually mix in 4 cups of flour, beat at medium speed for 5
minutes. With spoon add 1 1/4 cups more flour to make a stiff dough.
Turn out on a floured board and knead until smooth, elastic, and no
longer sticky (about 15 minutes), adding more flour as needed. Dough
should be firmer than for most yeast breads. Place in a greased
bowl, cover, let rise until almost doubled (about 40 minutes). Knead
dough lightly and divide into 12 equal pieces. To shape, knead each
piece, forming it into a smooth ball. Holding ball with both hands,
poke your thumbs through the center. With one thumb in hole, work
around perimeter, shaping bagel like a doughnut 3 to 3 1/2 inches
across. Place shaped bagels on lightly floured board, cover lightly
and let stand in a warm place for 20 minutes. Bring the 3 quarts of
water and 1 tbls sugar to boiling in large kettle. Adjust heat to
keep it boiling gently. Lightly grease baking sheet and sprinkle with
cornmeal. Heat oven to 400 degrees. Gently lift one bagel at a time
and drop into water, boil about 4 at a time, turning often, for 5
minutes. Lift out with slotted spatula, drain briefly on a towel and
place on baking sheet. Brush with glaze made with 1 egg yolk and 1
tbls water. Bake 35 - 40 minutes, or until well browned and crusty.
Cool on rack. WHOLE WHEAT BAGELS: Follow basic recipe, omitting
sugar. Use 3 T honey instead. In place of flour, use 2 cups whole
wheat flour, 1/2 cup wheat germ, and about 2 3/4 cup all purpose
flour, blended together. Knead with white flour. PUMPERNICKEL BAGELS:
Follow basic recipe, omitting sugar. Use 3 T dark molasses in place
of sugar. In place of flour use 2 cups rye, 2 cups whole wheat, 1
3/4 cups all purpose flour blended together. Knead with white flour.
ONION BAGELS: Add 1/2 cup instant toasted onion to basic dough with
the yeast , water and sugar in basic recipe. SEEDED BAGELS: Springle
boiled bagels with sesame seed, poppy seed, or caraway seed after
using egg wash and before baking.

Servings: 12