Распечатать
E-mail
Add a photoПорций: 12
Ингредиенты
- 2 c. Hot water
- 2 pkt Active dry yeast
- 3 Tbsp. Sugar
- 3 tsp Salt
- 5 3/4 c. Flour
- 3 quart Water
- 1 Tbsp. Sugar Cornmeal to sprinkle baking sheet
- 1 x Egg yolk
- 1 Tbsp. Water
Инструкции
- Combine hot water, yeast and sugar. Let stand 5 min, stir in salt.
- Gradually fold in 4 c. of flour, beat at medium speed for 5 min. With spoon add in 1 1/4 c. more flour to make a stiff dough. Turn out on a floured board and knead till smooth, elastic, and no longer sticky (about 15 min), adding more flour as needed. Dough should be firmer than for most yeast breads. Place in a greased bowl, cover, let rise till almost doubled
- (about 40 min). Knead dough lightly and divide into 12 equal pcs. To shape, knead each piece, forming it into a smooth ball. Holding ball with both hands, poke your thumbs through the center. With one thumb in hole, work around perimeter, shaping bagel like a doughnut 3 to 3 1/2 inches across. Place shaped bagels on lightly floured board, cover lightly and let stand in a hot place for 20 min. Bring the 3 qts of water and 1 Tbsp sugar to boiling in large kettle. Adjust heat to keep it boiling gently.
- Lightly grease baking sheet and sprinkle with cornmeal. Heat oven to 400 degrees. Gently lift one bagel at a time and drop into water, boil about 4 at a time, turning often, for 5 min. Lift out with slotted spatula, drain briefly on a towel and place on baking sheet. Brush with glaze made with 1 egg yolk and 1 Tbsp water. Bake 35 - 40 min, or possibly till well browned and crusty. Cold on rack.
- WHOLE WHEAT BAGELS: Follow basic recipe, omitting sugar. Use 3 Tbsp honey instead. In place of flour, use 2 c. whole wheat flour, 1/2 c. wheat germ, and about 2 3/4 c. all purpose flour, blended together. Knead with white flour.
- PUMPERNICKEL BAGELS: Follow basic recipe, omitting sugar. Use 3 Tbsp dark molasses in place ofsugar. In place of flour use 2 c. rye, 2 c. whole wheat, 1 3/4 c. all purpose flour blended together. Knead with white flour.
- ONION BAGELS: Add in 1/2 c. instant toasted onion to basic dough with the yeast , water and sugar in basic recipe.
- SEEDED BAGELS: Sprinkle boiled bagels with sesame seed, poppy seed, or possibly caraway seed after using egg wash and before baking.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 343g | |
| Recipe makes 12 servings | |
| Calories 234 | |
| Calories from Fat 5 | 2% |
| Total Fat 0.64g | 1% |
| Saturated Fat 0.1g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 594mg | 25% |
| Potassium 88mg | 3% |
| Total Carbs 49.3g | 13% |
| Dietary Fiber 1.9g | 6% |
| Sugars 3.31g | 2% |
| Protein 6.63g | 11% |
