Traditional new york bagels

Yield: 1 servings

Measure Ingredient
2 tablespoons Yeast
2½ cup Warm water
2½ teaspoon Salt
2 tablespoons Sugar
6 cups Unbleached bread flour

Add yeast, salt and sugar to water, mix well. Add 5 cups of flour, mixing well. Turn the dough out onto a floured work surface and knead until the dough is smooth and elastic, adding only as much of the last cup of the flour as necessary to achieve manageable dough. Allow to rise in an oiled bowl until the dough has doubled in size. Knock down and knead briefly.

Divide the dough into 12 equal pieces. Let the dough rest briefly and then shape each piece by rolling into a ball. Using your thumb, create a hole in the centre and gently stretch the whole until it reaches your desired size.

Allow to rise until a little puffy on a floured board. Bring 2 large shallow pots of water to boil, with about 6cm. of water in each. When the dough has risen until almost double, gently immerse each bagel in the simmering water and allow to "cook" for about two minutes, turning every 30 seconds. Be careful not to over crowd the pots - 4 per pot is sufficient.

Remove the bagels from the water with a slotted spoon and carefully place them on oiled oven trays. Glaze them with egg, and sprinkle with poppy seeds. Bake at 200c. for 25-35 minutes, until well browned.

* Be very careful not to over boil the bagels, otherwise they will deflate, and will have to be discarded.

Converted by MC_Buster.

Per serving: 168 Calories (kcal); 1g Total Fat; (5% calories from fat); 9g Protein; 34g Carbohydrate; 0mg Cholesterol; 5359mg Sodium Food Exchanges: ½ Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1½ Other Carbohydrates

Converted by MM_Buster v2.0n.

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