Yield: 12 servings
|¾ pint||Warm water|
|2||Envelopes dry yeast|
|3½ cup||Bread flour|
|2 quarts||Boiling water|
|1||Egg white; beaten|
|Salt; -=OR=- Sesame, Poppy -=OR=- Caraway seeds (optional)|
This is the bagel recipe taught at the New York Cooking School.
PREHEAT OVEN TO 450F. Mix yeast, 1½ ounces sugar and warm water.
Let stand 2-or-3 minutes. Mix 2 cups flour and the salt and add to the yeast mixture. Add remaining 1 ½ cups flour. Knead for 5 minutes, adding flour if dough sticks to the table. Bagel dough should be firm. Place dough in a clean, greased bowl. Cover and let rise until double. Bring water to a boil and add 1 tablespoon sugar.
Divide dough into 12 pieces and shape each into a ball. Allow the dough to relax 3-to-4 minutes. Flatten with your palm. With your thumb, press deep into the center of the bagel and tear open with your fingers. Pull the hole open. Place bagels on a sheet and cover for about 10 minutes. Put 2-or-3 bagels at a time into simmering water for about 45 seconds, turning once. Drain and place on greased baking sheets. Brush with beaten egg white and sprinkle with salt, sesame, poppy or caraway seeds. Bake for 35 minutes, turning over when bagels are light brown. Bagels are done when they are brown and shiny. Cool on a rack. PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK