Bagels

Yield: 10 servings

Measure Ingredient
5 cups Flour
1 pack Active dry yeast
1 tablespoon Kosher (or regular) salt
1½ cup Warm water (110 to 115
Degrees)
2 tablespoons Honey
1 Egg white lightly beaten

In the bowl of an electric mixer, combine 1 cup of the flour, the yeast and salt. Add the water and honey and beat until smooth. Add the remaining flour,1 cup at a time, to make a soft dough. Turn the dough out onto a generously floured board and continue working on the flour until the dough is stiff enough to knead. Knead until smooth and elastic, 5 to 10 minutes. Cover with a towel and let rise 15 minutes. Divide the dough into 8 to 12 equal portions. Shape each portion into a flattened ball. With your forefinger, poke a hole in the center. Stretch and rotate the dough until the hole is 1½ to 2 inches wide. Place the bagels on a well-floured board, cover with another towel, and let them rise for 20 minutes. Preheat oven to 375 degrees. Fill a large shallow pan (a wok works well) with 3 inches of water. Bring the water to a boil, reduce the heat and simmer. Add a few bagels at a time and simmer for 5 minutes (turning once or twice). Remove the bagels from the pan with a slotted spoon and drain on a towel. Place the bagels on well-oiled baking sheets, brush with egg white and sprinkle with topping of your choice. Bake for 30 minutes, until well browned. Transfer to racks to cool. SUGGESTED TOPPINGS: Kosher salt, finely chopped onions or garlic, poppy, sesame or caraway seeds.

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