Breads from Rina's Kitchen
Makes 12 bagels
2 cups warm water (110 degrees F)
1/2 package (.125 ounce) active dry yeast
2 tablespoons white sugar
1 tablespoon vegetable oil
6-8 cups bread flour
1 tablespoon salt
1 tablespoon white sugar
1. In large bowl, sprinkle yeast over warm water to soften;
stir to dissolve. Add 2 tablespoons sugar, oil, 6 cups of
flour, and salt. Mix thoroughly until the dough forms up
and leaves the sides of the bowl. Turn dough out on
floured board and knead, adding small amounts of flour
as necessary. Bagel dough should be pretty stiff. Work in
as much extra flour as you can comfortably knead.
Knead until smooth and elastic, 12-15 minutes.
2. Roll the dough into a ball, place it in a large oiled bowl,
and turn to coat. Cover and let fully rise until an
impression made with your finger remains and does not
sink into the dough (about an hour).
3. Punch down and cut into thirds, and roll each piece
between your palms into a rope. Cut each rope into 4
equal pieces and shape into balls. Roll the first ball into
another rope that is about 2" longer than the width of
your hand. Make a ring with the dough, overlapping ends
about 1/2" and sealing the ends by rolling with your
palm on the board. If the dough resists rolling, dab on a
drop of water with your finger. Evenly place the bagels
on 2 nonstick baking pans or very lightly oiled baking
sheets. Cover and let stand until puffy, about 20
4. While bagels are proofing, fill a 4 quart saucepan 2/3 full
with cold water; add 1 tablespoon sugar and bring to a
boil. When ready to cook, drop 2 or 3 bagels at a time
into the boiling water and wait until they rise to the top.
Cook for a total of 1 minute, turning once.
5. Carefully lift each bagel out with a slotted spoon or
skimmer. Drain momentarily. Turn into a dish with
topping, such as sesame seeds, poppy seeds, or coarse
salt, if desired. Evenly space bagels on 2 nonstick baking
pans or very lightly oiled baking sheets.
6. Bake with steam in a preheated 500 degree F oven until well-
browned, about 20 mins. Turn bagels over when the tops begin
to brown, and continue baking until done.