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Title: Bagels 2
Categories: Bread
Yield: 1 Servings
| 6 | c | All-purpose flour, divided |
| 2 1/2 | ts | Kosher salt |
| 1 | pk | Active dry yeast(1/4 oz) |
| 1 1/4 | c | Water, lukewarm |
| 3 | tb | Sugar of honey |
| 5 | tb | Corn oil |
| 2 | Eggs corn oil | |
| 5 | qt | Water to 6 |
In a large mixing bowl, combine 2 cups of the flour with the salt and yeast. Stir in the lukewarm water and sugar or honey. Add the oil and eggs. Beat with an electric mixer until the mixture is very smooth. Add the flour, 1 cup at a time, to make soft but workable dough. Remove the dough to a lightly floured work surface. Knead for about 10 minutes, until the dough is smooth and elastic.
Wash and dry the large mixing bowl. Lightly greased the bowl with oil. Replace the dough into the bowl. Oil the top of the dough. Cover the dough with a clean kitchen towel. Let the dough rise at room temperature until it has doubled in bulk, about 1-1/2 to 2 hours.
Punch down the dough and remove to a lightly floured surface. Knead briefly. Divide the dough into 20 to 24 equal pieces. Roll each piece of dough into a log 6-inches long and approximately 3/4-inch thick. Pinch the ends together to make a round bagel. Place the shaped bagels on a lightly floured board. Cover the bagels with a clean towel and let rise for another 45 minutes.
In a large pot, bring the water to a gentle boil. Preheat the oven to 375 degrees F. Lightly grease a cookie sheet with oil.
Use spatula to slide the bagels into the gently boiling water. As the bagels float to the top, turn them over, and simmer for 3 minutes longer. Remove from water with a large slotted spoon and place on the prepared cookie sheet.
Bake in the preheated oven for 10 minutes, then increase the temperature to 400 degrees F. Bake the bagels for an additional 10 to 15 minutes, until the bagels are golden brown and crisp. Makes 20 to 24 bagels.
ADVICE FROM MAMA: Just before baking, brush bagels with an egg white that been beaten with 1 tablespoon of water. Sprinkle the bagel with your choice of either kosher salt, poppy seeds, sesame seeds, finely chopped onion, or chopped garlic.
Serve the freshly baked bagels with cream cheese, Nova Scotia salmon, fresh water whitefish chubs, or kippered (baked) salmon. My friend Ruth loves bagel with sable. If you have never this combination, do so, it is delicious. A nice breakfast.
Recipe: Mama Leah's Jewish Kitchen, A Compendium Of More Than 225 Tasty Recipes -- Kugel To Kasha -- Blintzes To Borscht -- by Leah Loeb Fischer with Maria Poluskin Robbins. Copyrighted 1990 Published by MacMillan Publishing Company. From: David Pileggi By on
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