Bagels

I've tried bagels a few times before and had previously concluded they weren't worth the effort. Now with a good recipe and stand mixer to do the hard work they easily beat the round wonder bread the local store passes off as bagels. If you don't have a mixer just be sure to knead the dough very very well. it should be very dense and smooth when finished kneading.

I've seen many sources, I'll attribute mine, Bernard Clayton's New Complete Book of Breads.

Les Bagels de Jo Goldenberg (makes 10 bagels)

3-5 c flour
2 Tbs yeast
3 Tbs sugar
1 Tbs salt
1 1/2 c hot water

3 qts water
3 Tbs sugar

1 egg white beaten
sesame seeds, poppyseeds, etc


Combine the dry ingrediants in the mixer bowl and add the hot water (you should be able to stick your finger in it and count to 10 but no longer for perfect temp) mixing with a flat beater to combine, beat 2 min, then switch to a dough hook and add flour until the dough no longer sticks to the sides of the bowl (the recipe claims 1/2 cup more but It's been taking me more like 1.5 C extra) continue to knead with the dough hook by machine for 7 minutes - time it, it's longer than you'd think.

Cover the bowl with saran wrap and let rise 1 hour-ish. While the dough is rising bring a large kettle of water to boil and add the 3 tbs sugar to it. Also get out a paper towel or other towel to drain the bagels on.

Punch down the dough and divide into 10 pieces. roll each piece into a bowl and allow to rest about 10 min. preheat oven to 400. Stick your finger through the center of each ball of dough and work into a bagel shape - try to make smooth surfaces as the boiling water will peel off anything you try to stick together.

Drop the bagels, 2 at a time into boiling water and boil for 2 min, flipping sides in the middle. Remove from heat onto a paper towel and drain. Repeat with remaining bagels. Grease a cookie sheet (I just used spray oil) . brush the bagles with egg white and coat with chosen topping - do both sides for more fun and mess!.

Place on the greased cookie sheet and bake at 400 for a TOTAL of 25min. After about 15min take them out and flip them. If they seem stuck and do not want to flip wait a few minutes- if you try to unstick them you will get a torn gross bagel and if you wait a few minutes they will cook enough to flip easily. The tops should be just starting to show a hint of brown when you flip. I also switch trays top and bottom.

These are delicous and chewy. The only downside is I haven't dared to try a double batch in the mixer and Rob and I can eat a single batch quite fast.