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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 12 |
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I always wanted to make my own bagels, so I searched to find a recipe I could try. For variation and flavor, I sometimes add cinnamon and raisins or honey and sesame seeds to the dough. Ingredients:
1 teaspoon active dry yeast |
1-1/4 cups warm milk (110° to 115°) |
1/2 cup butter, softened |
2 tablespoons sugar |
1 teaspoon salt |
1 egg yolk |
3-3/4 to 4-1/4 cups king arthur unbleached all-purpose flour |
sesame or poppy seeds, optional |
Directions:
1. In a large bowl, dissolve yeast in warm milk. Add the butter, sugar, salt and egg yolk; mix well. Stir in enough flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Shape into 12 balls. Push thumb through centers to form a 1-1/2-in. hole. Stretch and shape dough to form an even ring. Place on a floured surface. Cover and let rest for 10 minutes; flatten bagels slightly.
4. Fill a Dutch oven two-thirds full with water; bring to a boil. Drop bagels, two at a time, into boiling water. Cook for 45 seconds; turn and cook 45 seconds longer. Remove with a slotted spoon; drain well on paper towels.
5. Sprinkle with sesame or poppy seeds if desired. Place 2 in. apart on greased baking sheets. Bake at 400° for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 1 dozen.
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