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Bagels Recipe
Ingredients
2 cups warm water, 105 degrees - 110 degrees F
2 packages active dry yeast (1/4 ounce)
2 tsp vegetable oil
2 Tbs sugar for dough
1 Tbs sugar for water
2 tsp salt
6 cups All-Purpose flour
2 packages active dry yeast (1/4 ounce)
2 tsp vegetable oil
2 Tbs sugar for dough
1 Tbs sugar for water
2 tsp salt
6 cups All-Purpose flour
- Combine the water, yeast and 2 tablespoons sugar in a mixing bowl. Stir, and then allow to stand undisturbed for 7 minutes.
- Slowly add 4 cups of flour to the water mixture, stirring to incorporate. As the dough begins to thicken, slowly add the salt plus 1/2 cup of remaining flour at a time. Knead for 5 minutes. This is a heavy dough.
- Grease a bowl with a light coating of olive oil. Place the dough in the bowl, then cover with plastic wrap. Allow the dough to double in size in a warm place.
- When doubled in size, portion the dough into 12 pieces. Roll each dough into 6 inch logs. Pinch the end of the log together and roll into a doughnut shape. Maintain a 1 1/2 inch hole in the center of the shaped dough. Place on a sheet pan prepared with non-stick spray. Allow to rise in a draft free area for 30 minutes, gently covered with plastic wrap.
- Pre-heat oven to 400 degrees.
- Bring 1 gallon of water in a large pot to a boil. Add one tablespoon of sugar to the water. When the bagels have proofed for the final 30 minutes, gently blanch each bagel in the sugar water for 1 minute total, 30 seconds for each side.
- Place the blanched bagels on a prepared sheet pan. Bake in a pre-heated oven at 400 degrees for 30-35 minutes. Cool on a wire rack.
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