Preparation:
Dissolve yeast in warm water; let stand until bubbly, about 10 minutes.
Combine 2 cups of the flour, sugar and salt in a large mixer bowl. Beat in
yeast mixture and 1 cup water gradually on low speed. Beat on medium speed
5 minutes. Stir in remaining flour to make soft but workable dough. Turn
dough onto a lightly floured surface; knead until smooth and elastic, about
10 minutes. Place in lightly greased bowl; turn greased side up. Cover and
let rise in warm place 30 minutes (dough will not have doubled). Punch down
dough, turn dough onto lightly floured surface; knead slightly. Divide
dough in half. Roll half of the dough into a 12-inch square. Cut into 24
strips, 6x1 inch. Shape each strip into a ring, pinching ends together.
Place 1 inch apart on ungreased baking sheets. Repeat with remaining dough.
Cover and let rise in warm place 30 minutes. Heat oven to 375 degrees F.
Heat 4 inches water in Dutch oven to boiling. Reduce heat; simmer dough
rings, a few a!
t a time, uncovered, for 7 minut
es, turning once. Remove with slotted spoon; let stand on kitchen towels 5
minutes. Place on ungreased baking sheets. Bake until firm, about 10
minutes. Mix egg white and 1 tablespoon water in small bowl. Remove bagels
from oven; brush with egg white mixture. Sprinkle with poppy seeds, sesame
seeds or onion flakes. Return to oven; bake until brown, about 20 minutes;
remove and cool on wire rack. Store tightly wrapped in refrigerator 1 week
or in freezer no longer than 2 months. |
