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. Smart Recipes, American Recipes, Dairy,Eggs,Grains Recipes, Recipes Dairy,Eggs,Grains American Water Bagels Water Bagels Recipe | PT45M Serves 12 Ingredients: 1 Package Active Dry Yeast 3.75 Cups All-Purpose Flour 1 Tablespoon Sugar 1 Teaspoon Salt 2 Quarts Water 1 Cup Milk 0.25 Cup Butter 1 Egg White 2 Eggs 1 Tablespoon Sugar In 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.

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