Oregon Bagels


4 -1/4 to 4-1/2 C Flour
2 pkt dry active yeast
1 -1/2 C warm water (110 to 115 degrees)
3 teaspoons sugar 1 T salt


* In a large mixing bowl, combine 1-1/2 cups of the flour & the yeast. Combine the salt, sugar & warm water. Add the wet mixture to the flour/yeast mixture. Beat at low speed with mixer for 1 minute, scraping the sides of the bowl constantly. Then beat for 3 minutes at high speed. By hand stir in the remaining flour to make a moderately stiff dough. Turn dough out onto lightly floured surface & knead until smooth & elastic, about 8 minutes. Cover & let rest for about 15 minutes. Cut dough into 12 equal portions, shape into smooth balls. Punch a hole into the center of each ball with a floured finger.
(Optional step for glossy surface: Place the raised bagels on ungreased bake sheet & broil 5 inches from the heat for 1 to 2 minutes on each side.)
In a large kettle combine 1-gallon water with 1 Tablespoon sugar, bring to a boil. Reduce to a simmer; cook 4 to 5 bagels at a time for 7 minutes, turning once. Drain well. Place bagels on greased baking sheet and bake at 375 degrees for 30 to 35 minutes. For bagels that have been broiled, bake for 25 to 30 minutes.
Makes 1 dozen.





1.0 servings


Tuesday, December 1, 2009 - 10:24pm



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