International Recipes
Bagels
Variations can be made by sprinkling bagels with poppy seed or kosher salt before
baking.
Ingredients
- 3 cups flour
- 1 1/2 teaspoons salt
- 2 tablespoons granulated sugar
- 1 package active dry yeast
- 2/3 cup lukewarm water
- 3 tablespoons vegetable oil or shortening
- 1 egg
- 4 quarts boiling water
- 2 tablespoons granulated sugar
Instructions
- Sift dry ingredients together into a deep mixing bowl.
- Dissolve yeast in 1/3 of the lukewarm water.
- Add oil or melted shortening to
remainder of warm water and stir into dissolved yeast.
- Make a well in the center of flour mixture and stir in the liquid, adding slightly
beaten egg when half the liquid has been used. Stir briskly to form a ball of dough
and knead on a lightly floured board for 2 minutes.
- Return dough to mixing bowl, smooth
side up, and punch down 3 times.
- Cover and let rise at room temperature for 15 to 20
minutes, or until the dough has come to top of bowl.
- Knead again on board until smooth and elastic as for rolls. Divide dough into
12 equal portions. Form into lengths not more than 3/4 inch thick, pinching ends
together.
- Place on a floured cookie sheet and slip under broiler for 3 minutes.
- Drop each bagel into rapidly boiling water in a deep kettle and cook over moderate
heat — 15 to 20 minutes.
- Skim out and place bagels on a cookie sheet.
- Bake at 375 degrees F for 10 minutes,
then increase heat to 400 degrees F for 5 to 6 minutes or until bagels are browned
and crust golden brown and crisp, approximately 15 minutes.
Makes 12 bagels.