"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Bagels Recipe

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This recipe for Bagels, by , is from The Meitzner Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Matthew Meitzner

Category:
Category:

Ingredients:  
Ingredients:  
SPONGE
20 ounces bread flour
2 1⁄2 cups water
1 teaspoon instant yeast

DOUGH
1⁄2 teaspoon instant yeast
3 3⁄4 cups bread flour or 18 ounces bread flour
2 3⁄4 teaspoons salt or 1 tablespoon kosher salt
1 tablespoon brown sugar (can use 1/2 T)

Directions:
Directions:
Stir sponge ingredients together and cover with plastic wrap at room temp for 2+ hours.
After sponge is bubbly combine with dough ingredients and mix with dough hook for 10 min. Dough should be stiff and not sticky - add flour if needed.

Divide dough into 12 equal pieces about 4.5 oz. each and make into "balls". Cover with plastic wrap for 20 minutes.
Shape each ball into a bagel and place on sheet pans coated lightly with oil.
Let rise under plastic wrap for 20 minutes at room temp and then in refrigerator overnight

Preheat the oven to 500 deg. F.

Add 1 T. baking soda to boiling water and boil bagels for 30 seconds each side
Place parchment paper on sheet pans and Spread corn meal lightly. Add toppings using egg wash (1 egg white + 1 Tbsp water).
Turn oven down to 450 deg F. and bake for 15-20 minutes.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
26hrs
Personal Notes:
Personal Notes:
If freezing bagel dough, do it at the "ball" stage. Take dough out of freezer the night before, defrost and shape into bagels and allow to rise in fridge overnight.

 

 

 

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