Bagels
Bagels
Ingredients
- 1 cup [250 mL] milk
- 2 ounces [56 g] butter
- 2 tablespoons [30 g] sugar
- 2 tablespoons [30 mL] baker's yeast [or 2 teaspoons / 14.6 g active dry yeast]
- 1 egg white
- 1 egg yolk
- 1 teaspoon [5 mL] cold water
- 1/2 teaspoon [2.5 mL] salt
- 3 1/4 cups [810 mL] baker's flour
- 1-2 tsp poppyseeds, sesame seeds and/or coarse salt
Instructions
- Heat milk until just boiling.
- Away from heat, mix in butter and sugar, until butter has melted.
- Pour mixture into a bowl; cool slightly.
- Add yeast; let rise for approximately 10 minutes.
- Add egg white and salt; slowly mix in flour.
- Mix until dough is well mixed and light.
- Onto a floured surface, knead dough for about 15 minutes, until smooth and no longer sticky.
- Shape into a ball; let rise into a warm environment, until double in bulk, for approximately 1 hour.
- Divide dough into 2-ounce [56-g] balls.
- To shape into a ring, slowly press with a floured finger into the center of each ball, until you can feel the counter.
- Moving your finger in circle, enlarge the hole.
- Then let each bagel turn around your finger, until the hole is as large as 1/3 of the bagel.
- Arrange bagels onto a platter; cover with a clean cloth and let rise for 10 minutes.
- Into a large casserole filled with boiling water, drop a few bagels at a time; leave bagels to boil for 15 seconds, until swollen. Watch carefully or they will desintegrate if they boil for too long.
- Delicately remove bagels; arrange onto a buttered cookie sheet. Mix togehter egg yolk and cold water.
- Brush bagels with a little egg yolk/water mixture. Sprinkle bagels with poppyseeds, sesame seeds and/or coarse salt.
- Bake bagels into a preheated 425°F [220°C] oven for approximately 20 minutes, until crusty and golden brown. Cool, onto wire racks.
- Servings: 24 bagels
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