Plain Bagels.docx

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Plain Bagels

by Meredith @ An Epic Change on January 31, 2011 in Breads, White Breads

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4.83 Mitt(s)12 Rating(s)

Początek formularza

Prep: 40 mins

Cook: 18 mins

Level: Intermediate

Serves:

System: US Metric

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Description

Perfectly chewy yet soft plain bagels, from an East Coaster who knows her bagels.

Ingredients

· ⅔ cups Warm Water

· ½ Tablespoons Sugar

· 1-½ teaspoon Yeast

· 2 cups All-purpose Flour

· ½ Tablespoons Vegetable Oil

· ¾ teaspoons Salt

Preparation

In the bottom of your mixer bowl, combine the water, sugar, and yeast and let the yeast develop for about 5 minutes. Add in flour, vegetable oil, and salt and mix with a dough hook (or by hand) until the dough is elastic and tough. You may need to add in a bit of extra water, but do it little by little. Let the dough sit and rise in a warm place for 20-30 minutes.

Turn dough out onto a floured surface and knead. Cut into 6 equal pieces. Roll each individual piece into a “snake” long enough to wrap around your palm. Dip each end of the dough in water and press together in your palm, forming a circle. Place the formed bagels on a floured board and allow to rise another 20-30 minutes.

Bring 6 cups of water to a boil in a heavy-bottomed pot. When the water is gently boiling, place 2-3 bagels into the water for 1 minute and then flip to boil on the other side for another minute. Remove the bagels, place them on paper towels to take off excess moisture, then place on a baking sheet. Repeat with the remaining bagels. Bake in the oven on 425ºF for 18 minutes, turning them over after 10 minutes. Enjoy!