2 c Warm water (100 to 115
\n -deg.F)
\n 2 pk Active dry yeast
\n 3 tb Sugar
\n 3 ts Salt
\n About 5 3\/4 cup all-purpose
\n -flour (unsifted)
\n 3 qt Water with 1 Tbl sugar
\n Cornmeal
\n 1 Egg yolk beaten with 1 Tbl
\n -water<\/p>\n
Combine water and yeast in the large bowl of an
\n electric mixer; let stand 5 minutes. Stir in sugar and
\n salt; gradually mix in 4 cup of the flour. Beat at
\n medium speed for 5 minutes. With a spoon, mix in about
\n 1 1\/4 cups more flour to make a stiff dough. Turn out
\n on a floured board and knead until smooth, elastic,
\n and no longer sticky, about 15 minutes; add more flour
\n as needed (dough should be firmer than for most other
\n yeast breads). Place in a greased bowl, cover, and let
\n rise in a warm place until almost doubled, about 40
\n minutes. Knead dough lightly, then divide into 12
\n equal pieces. To shape, knead each piece, forming it
\n into a smooth ball. Holding ball with both hands, poke
\n your thumbs through the center. With one thumb in the
\n hole, work around perimeter, shaping bagel like a
\n doughnut, 3 to 3 1\/2 inches across. Place shaped
\n bagels on a lightly floured board, cover lightly, and
\n let stand in a warm place for 20 minutes. Bring the
\n water-sugar mixture to boiling in a 4 or 5 quart pan;
\n adjust heat to keep it boiling gently. Lightly grease
\n baking a baking sheet and sprinkle with cornmeal.
\n Gently lift one bagel at a time and drop into water;
\n boil about 4 at a time, turning often, for 5 minutes.
\n Lift out with a slotted spatula, drain briefly on a
\n towel, and place on the baking sheet. Brush bagels
\n with the egg yolk glaze and bake in a 400 deg.F oven
\n for about 35 to 40 minutes, or until well browned and
\n crusty. Cool on a rack. Makes 12.<\/p>\n
WHOLE WHEAT BAGELS —–+—–+—— Follow basic
\n recipe, omitting sugar; use 3 Tbl honey instead. In
\n place of the flour, use 2 cups whole wheat, 1\/2 cup
\n wheat germ, and about 2 3\/4 cups all-purpose flour.
\n Mix in all the whole wheat flour and wheat germ and 1
\n 1\/4 cups all-purpose flour before beating dough. Then
\n mix in about 1 1\/2 cups more all-purpose flour, knead,
\n and finish as directed.<\/p>\n
PUMPERNICKEL BAGELS *+* Follow basic recipe, omitting
\n sugar; instead use 3 Tbl dark molasses. In place of
\n the flour use 2 cups each rye and whole wheat and
\n about 1 3\/4 cups all-purpose flour. Add all the rye
\n and 1 cup each of the whole wheat and all-purpose
\n before beating dough. Then add remaining 1 cup of
\n whole wheat and about 3\/4 cup more all-purpose flour,
\n knead, and finish as directed.<\/p>\n
MORE BAGEL VARIETY —-+—–+——- Try adding 1\/2
\n cup instant toasted onion to the whole wheat or basic
\n bagels; add it to the yeast mixture along with the
\n sugar and salt. Or sprinkle 1\/2 tsp poppy or sesame
\n seed or 1\/4 tsp coarse salt on each glazed bagel
\n before baking. Or add 1 Tbl caraway seed to
\n pumpernickel bagels, then sprinkle each glazed bagel
\n with 1\/2 tsp more caraway seed before baking.<\/p>\n","protected":false},"excerpt":{"rendered":"
2 c Warm water (100 to 115 -deg.F) 2 pk Active dry yeast 3 tb Sugar 3 ts Salt About 5 3\/4 cup all-purpose -flour (unsifted) 3 qt Water with 1 Tbl sugar Cornmeal 1 Egg yolk beaten with 1 Tbl -water Combine water and yeast in the large bowl of an electric mixer; let … <\/p>\n