After making these yummy bagels last night, I don't know if I could ever buy bagels again! Try them.
Bagels
(from Better Homes and Gardens' New Cook Book)
(from Better Homes and Gardens' New Cook Book)
Ingredients:
4 1/2 to 4 3/4 cups all-purpose flour
2 packages active dry yeast
1 1/2 cups warm water (110* to 115*)
3 tablespoons sugar
1 tablespoon salt
1 tablespoon sugar
Directions:
In a mixer bowl, combine 1 1/2 cups of flour and yeast. Combine warm water, the 3 tablespoons of sugar, and salt. Pour over flour mixture. Beat at low speed for 1/2 minutes, scraping bowl. Beat 3 minutes at high speed. Stir in as much remaining flour as you can mix in with a spoon.
Turn out dough onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Cover and let rest for 10 minutes. Cut into 12 portions; shape each into a smooth ball. Punch a hole in the center of each. Pull gently to make a 1 1/2 to 2-inch hole. Place on a greased baking sheet. Cover; let rise 20 minutes. Broil 5 inches from heat 3 to 4 minutes, turning once (tops should not brown). Heat 1 gallon water and the 1 tablespoon of sugar to boiling; reduce heat. Cook 4 to 5 bagels at a time for 7 minutes, turning once; drain. Place on a greased baking sheet. Bake at 375* for 25 to 30 minutes. Makes 12.
When you feel comfortable with the recipe, try adding ingredients to it. I made a cinnamon/sugar and hazelnut bagel and it was delicious!
4 1/2 to 4 3/4 cups all-purpose flour
2 packages active dry yeast
1 1/2 cups warm water (110* to 115*)
3 tablespoons sugar
1 tablespoon salt
1 tablespoon sugar
Directions:
In a mixer bowl, combine 1 1/2 cups of flour and yeast. Combine warm water, the 3 tablespoons of sugar, and salt. Pour over flour mixture. Beat at low speed for 1/2 minutes, scraping bowl. Beat 3 minutes at high speed. Stir in as much remaining flour as you can mix in with a spoon.
Turn out dough onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Cover and let rest for 10 minutes. Cut into 12 portions; shape each into a smooth ball. Punch a hole in the center of each. Pull gently to make a 1 1/2 to 2-inch hole. Place on a greased baking sheet. Cover; let rise 20 minutes. Broil 5 inches from heat 3 to 4 minutes, turning once (tops should not brown). Heat 1 gallon water and the 1 tablespoon of sugar to boiling; reduce heat. Cook 4 to 5 bagels at a time for 7 minutes, turning once; drain. Place on a greased baking sheet. Bake at 375* for 25 to 30 minutes. Makes 12.
When you feel comfortable with the recipe, try adding ingredients to it. I made a cinnamon/sugar and hazelnut bagel and it was delicious!
1 comment:
Those look fabulous! I love homemade bread, so I might have to try these. Are they hard? The 3 different ways of cooking them kind of scares me....
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