Side Pannel
Bagels with Variations Ii
Ingredients List
- 2 pk Active dry yeast
- 2 c Warm water; (about 110
- -degrees F)
- 3 tb Sugar
- 2 ts Salt
- 5 1/2 c Flour
- 1 tb Sugar
- 3 qt Water
- Cornmeal
- 1 Egg yolk
- 1 tb Water
Directions
In a large bowl, dissolve yeast in warm water. Stir in sugar and salt;
gradually mix in 4 cups of the flour. Beat well to make a stiff dough.
Turn dough out onto a floured board and knead until smooth and satiny
(about 10 to 20 minutes), adding flour as needed to prevent sticking -
dough should be firmer than for most other yeast breads. Place dough in a
greased bowl; turn over to grease top. Cover and let rise in a warm place
until doubled (about 40 minutes).
Punch dough down; knead briefly on a lightly floured board to release air,
then divide into 18 equal pieces. Form each piece into a smooth ball by
gently kneading. Holding ball with both hands, poke your thumbs through
center. With one thumb in the hole, work around perimeter, shaping bagel
like a doughnut, 2 1/2 to 3 inches across. Place shaped bagels on a lightly
floured boards, cover lightly, and let stand in a warm place for 20
minutes.
Bring sugar-water mixture to boiling in a 4 or 5-quart pan; adjust heat to
keep it boiling gently. Lightly grease 2 baking sheets (at least 12 by 15
inches) and sprinkle with cornmeal. With a slotted spatula, lift one bagel
at a time and lower into water; boil 5 or 6 at a time, turning often, for 5
minutes. Lift out of pan, drain briefly on a towel, and place on baking
sheet.
Brush bagels with egg yolk mixture. Bake in a preheated 400 F degree oven
for 25 to 30 minutes or until well browned and crusty. Let cool on a rack.
Makes 18 bagels.
WHOLE WHEAT BAGELS Follow directions for bagels, but omit the 3 tablespoons
sugar, use 3 tablespoons honey instead. In place of the flour use 2 cups
whole wheat or graham flour, 1/2 cup wheat germ, and about 2 1/2 cups all-
purpose flour. Mix in all the whole wheat flour and wheat germ and 1 1/4
cups of the all-purpose flour before beating dough. Then mix in about 1 1/2
cups more all-purpose flour; knead and finish as directed.
PUMPERNICKEL BAGELS Follow directions for bagels, but omit the 3
tablespoons sugar; use 3 tablespoons dark molasses instead. In place of the
flour use 2 cups rye flour, 2 cups whole wheat flour or graham flour, and
about 1 3/4 cups all-purpose flour. Add all the rye and 1 cup each of the
whole wheat and all-purpose flour before beating dough. Then add remaining
1 cup whole wheat and about 3/4 cup more all-purpose flour; knead and
finish as directed.
gradually mix in 4 cups of the flour. Beat well to make a stiff dough.
Turn dough out onto a floured board and knead until smooth and satiny
(about 10 to 20 minutes), adding flour as needed to prevent sticking -
dough should be firmer than for most other yeast breads. Place dough in a
greased bowl; turn over to grease top. Cover and let rise in a warm place
until doubled (about 40 minutes).
Punch dough down; knead briefly on a lightly floured board to release air,
then divide into 18 equal pieces. Form each piece into a smooth ball by
gently kneading. Holding ball with both hands, poke your thumbs through
center. With one thumb in the hole, work around perimeter, shaping bagel
like a doughnut, 2 1/2 to 3 inches across. Place shaped bagels on a lightly
floured boards, cover lightly, and let stand in a warm place for 20
minutes.
Bring sugar-water mixture to boiling in a 4 or 5-quart pan; adjust heat to
keep it boiling gently. Lightly grease 2 baking sheets (at least 12 by 15
inches) and sprinkle with cornmeal. With a slotted spatula, lift one bagel
at a time and lower into water; boil 5 or 6 at a time, turning often, for 5
minutes. Lift out of pan, drain briefly on a towel, and place on baking
sheet.
Brush bagels with egg yolk mixture. Bake in a preheated 400 F degree oven
for 25 to 30 minutes or until well browned and crusty. Let cool on a rack.
Makes 18 bagels.
WHOLE WHEAT BAGELS Follow directions for bagels, but omit the 3 tablespoons
sugar, use 3 tablespoons honey instead. In place of the flour use 2 cups
whole wheat or graham flour, 1/2 cup wheat germ, and about 2 1/2 cups all-
purpose flour. Mix in all the whole wheat flour and wheat germ and 1 1/4
cups of the all-purpose flour before beating dough. Then mix in about 1 1/2
cups more all-purpose flour; knead and finish as directed.
PUMPERNICKEL BAGELS Follow directions for bagels, but omit the 3
tablespoons sugar; use 3 tablespoons dark molasses instead. In place of the
flour use 2 cups rye flour, 2 cups whole wheat flour or graham flour, and
about 1 3/4 cups all-purpose flour. Add all the rye and 1 cup each of the
whole wheat and all-purpose flour before beating dough. Then add remaining
1 cup whole wheat and about 3/4 cup more all-purpose flour; knead and
finish as directed.
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