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Bagels II goes with How to Form Dough Rounds

Reggie Dwork <reggie@jeff-and-reggie.com>
Mon, 03 Oct 2011 13:44:46 -0700
v111.n039.5
* Exported from MasterCook *

                              (Bread), Bagels II

Recipe By     :
Serving Size  : 12    Preparation Time :0:50
Categories    : Breads/Muffins/Rolls            Low Fat

    Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    2               cups  warm water -- (110F/45C)
       1/4         ounce  active dry yeast
    2        tablespoons  sugar -- white pith removed
    1         tablespoon  vegetable oil
    7               cups  bread flour
    1         tablespoon  salt
    1         tablespoon  sugar -- white pith removed
    3        tablespoons  poppy seeds -- optional

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.

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). 
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.

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.

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. 
Bake with steam in a preheated 500 F (260 C) oven until well-browned, 
about 20 minutes. Turn bagels over when the tops begin to brown, and 
continue baking until done.

Amount Per Serving  Calories: 323 | Total Fat: 3.4g | Cholesterol: 0mg

Yield 12 bagels

Description:
    "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."
Source:
    "allrecipes.com"
Start to Finish Time:
    "2:30"
                                      - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 324 Calories; 3g Fat (9.8%
calories from fat); 10g Protein; 62g Carbohydrate; 1g Dietary Fiber;
0mg Cholesterol; 536mg Sodium.  Exchanges: 4 Grain(Starch); 0 Lean
Meat; 1/2 Fat; 0 Other Carbohydrates.