HOME-MADE BREAD: I have enjoyed good results in making bagels with the following recipes. Hope you will too.

BAGELS:

 

 

1.  BAGELS WITH EGGS:

 

 

5 to 5 ½ cups all purpose flour                                   

1 tbsp. active dry yeast

½ cup warm water + 1 tsp. sugar

2 tsp. salt                                                                    

¼ cup sugar

¼ cup butter                                                                

1 cup milk

2 eggs, room temperature                                            

sesame seeds (optional)

egg wash

 

 

Proof yeast with the warm water and sugar, for 10-15 minutes. Stir down and let stand 5 minutes more. Heat milk, add sugar and butter, stirring to dissolve sugar and melt butter. Cool to lukewarm' then add in eggs.

 

Put 5 cups flour, sugar and salt in mixing bowl of Standing Mixer. Turn machine on to Speed 2. Add yeast water and warm milk mixture. Knead dough, adding ½ cup or more of flour and continue kneading until dough clings to hook and cleans sides of bowl. Knead dough for 2 minutes more.

 

Transfer dough to oiled bowl, turning over to coat with oil. Cover and let rise in a warm place until double in bulk, about 1 ½ hours.

 

Punch dough down and turn it out onto floured surface. Divide dough into 16 pieces. Cover and let rest 15-20 minutes.

 

Shape each piece of dough into a ball. Punch a hole in centre of each with a floured finger. Pull gently to enlarge hole, working each bagel into uniformed shape.  Put bagels on greased baking sheets. Cover and let rise in a warm place for 30 minutes or until well risen.

 

In a large pot, combine 4 cups water with 1 tbsp. sugar. Bring to a boil and drop in 4 to 5 bagels. Cook for 2 minutes in rapidly boiling water. Turn over and cook 2 more minutes. Remove bagels with slotted spoon and put them on a clean towel to drain. Repeat with the rest of the bagels, adding more water and sugar when necessary.

 

Preheat oven to 375 degrees F. Brush tops of bagel with egg-wash and sprinkle with sesame seeds, if preferred. Bake 25 minutes or until golden.  

 

 

 

 

2.   PLAIN BAGELS:

 

4 ½ to 5 cups all purpose flour                                   

1 ½ cups warm water + 1 tsp. sugar

1 tbsp. active dry yeast                                               

2 tsp. salt                                                                    

3 tbsp. sugar

 

 

Proceed as with Bagel with eggs.

 

 

 

3.   WHEAT BAGELS:  Substitute 1¼ cups of the all-purpose flour with whole wheat flour. Proceed as above.