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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Basic Bagels Recipe

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This recipe for Basic Bagels is from The Johnston 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!
Category:
Category:
Ingredients:  
Ingredients:  
1 ¼ c. Water (283 g)
1 t. Salt
2 T. Honey
4 c. Bread flour (480 g)
1 ¾ t. Yeast
1 T. Sugar or Malt powder

To make a batch and a half
1 7/8 c. Water (404 g)
1 ½ t. Salt
3 T. Honey
6 c. Bread flour (720 g)
3 ¼ t. Yeast
2 T. Sugar or Malt powder
Directions:
Directions:
Place all ingredients in bread machine except sugar or malt powder. Select the dough cycle.

Don’t allow dough to raise in bread machine. Remove dough onto lightly floured surface. Cover with large bowl and let rest 10-15 minutes. Shape dough into a round cylinder 13 ½ inches long. Cut into 9 equal slices (1 ½ inches) for full size bagels. Push thumbs through the center of each slice and pull into a bagel shape, rounding all surfaces.

Place on parchment or silicone mat lightly sprayed. Cover and let rise in a warm, draft-free place for 15-20 minutes. Meanwhile, preheat oven to 400º. If using baking stone, place in oven to heat.

Bring a large pot of water to a gentle but full boil; add sugar or malt powder. Immerse bagels one at a time in boiling water, turning upside down. With a skimmer or large spoon, hold bagel under the water for 20 seconds or until the dough becomes a little puffy.

If desired, add toppings such as sesame seeds, everything seasoning, salt, etc. once removed from water bath. Once removed, I place back on the parchment or silicone mat.

Place on prepared baking sheet or preheated stone (I usually use parchment). Bake 15-20 minutes or until bagels sound hollow when tapped on the bottom
Number Of Servings:
Number Of Servings:
9

 

 

 

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