Bagels II The Best Recipes

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Bagels II

"Making bagels is a laugh, however it's far a bit little bit of paintings. You may additionally use any topping that you desire or none at all. We advise sesame seeds, poppy seeds or Kosher salt."

Ingredients :

  • 2 cups heat water (a hundred and ten ranges F/forty five tiers C)
  • 1/2 (.25 ounce) package deal lively dry yeast
  • 2 tablespoons white sugar
  • 1 tablespoon vegetable oil
  • 7 cups bread flour
  • 1 tablespoon salt
  • 1 tablespoon white sugar
  • 3 tablespoons poppy seeds (optionally available)

Instructions :

Prep : 50M Cook : 12M Ready in : 2H30M
  • In massive bowl, sprinkle yeast over heat water to melt; stir to dissolve. Add 2 tablespoons sugar, oil, 6 cups of flour, and salt. Mix very well until the dough forms up and leaves the perimeters of the bowl. Turn dough out on floured board and knead, including small amounts of flour as important. Bagel dough should be quite stiff. Work in as plenty greater flour as you may with no trouble knead. Knead till easy and elastic, 12-15 mins.
  • Roll the dough into a ball, vicinity it in a massive oiled bowl, and flip to coat. Cover and let completely rise till an impression made along with your finger stays and does not sink into the dough (approximately an hour).
  • Punch down and reduce into thirds, and roll each piece among your fingers into a rope. Cut every rope into four identical pieces and shape into balls. Roll the first ball into any other rope that is about 2" longer than the width of your hand. Make a hoop with the dough, overlapping ends approximately half of" and sealing the ends via rolling along with your palm on the board. If the dough resists rolling, dab on a drop of water with your finger. Evenly vicinity the bagels on 2 nonstick baking pans or very gently oiled baking sheets. Cover and let stand till puffy, about 20 mins.
  • While bagels are proofing, fill a 4 quart saucepan 2/three complete with bloodless water; upload 1 tablespoon sugar and produce to a boil. When ready to cook dinner, drop 2 or three bagels at a time into the boiling water and wait until they upward push to the top. Cook for a complete of 1 minute, turning as soon as.
  • Carefully lift each bagel out with a slotted spoon or skimmer. Drain momentarily. Turn into a dish with topping, if desired. Evenly area bagels on 2 nonstick baking pans or very lightly oiled baking sheets.
  • Bake with steam in a preheated 500 degree F (260 degrees C) oven till nicely-browned, approximately 20 mins. Turn bagels over whilst the tops begin to brown, and keep baking until performed.

Notes :

  • Reynolds® Aluminum foil can be used to preserve food moist, cook dinner it evenly, and make smooth-up less complicated.

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