These classic bagels are worth all the efforts as “good things take time.” The secret ingredient here is indeed water. In this recipe, you make the dough following simple step-by-step instructions, form bagels, let rise and set, simmer in sugar-water for a few and then bake until your desired crispiness.
RecipeSavants.comThese classic bagels are worth all the efforts as “good things take time.” The secret ingredient here is indeed water. In this recipe, you make the dough following simple step-by-step instructions, form bagels, let rise and set, simmer in sugar-water for a few and then bake until your desired crispiness.Smart Recipes, American Recipes, Dairy,Eggs,Grains Recipes, RecipesDairy,Eggs,GrainsAmericanWater BagelsPT45MServes 12
Ingredients:
1 Package Active Dry Yeast3.75 Cups All-Purpose Flour1 Tablespoon Sugar1 Teaspoon Salt2 Quarts Water1 Cup Milk0.25 Cup Butter1 Egg White2 Eggs1 Tablespoon SugarIn a pan, add 1 tablespoon of sugar, butter, scalded milk and salt and gently warm till temperature of mixture reaches to 105-115 degrees. Remove from heat. Add yeast and stir till dissolved completely. Keep aside for about 3 minutes. In the bowl of yeast mixture, add flour and eggs and with your hands, knead for about 10 minutes (You can add more flour if needed to make a firm enough). Place dough in a greased bowl and keep aside, covered till it doubles in size. With your hands, punch down dough. Divide dough into equal sized portions. Roll each into a 7-inch long rope and taper at the ends. With wet fingers, coat the ends and form a doughnut-shaped ring from each rope. Cover each ring and keep aside onto a floured surface for about 15 minutes. Then, refrigerate for about 2 hours.Preheat oven to 400 degrees. In a pan of boiling water, add sugar. Place dough rings, one at a time, into the boiling water. When the bagels appear on surface, flip the side and cook for about 3 minutes. With a slotted spoon, transfer bagels onto an ungreased baking sheet. Coat all bagels with beaten egg white. Bake for about 20 minutes.