Bagels II The Best Recipes

Thursday, November 10, 2016

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Bagels II

"Making bagels is a laugh, however it's miles a touch little bit of work. You might also use any topping which you desire or none in any respect. We advocate sesame seeds, poppy seeds or Kosher salt."

Ingredients :

2 cups warm water (110 tiers F/forty five levels C)
1/2 (.25 ounce) bundle 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 (optional)

Instructions :

Prep : 50M	Cook : 12M	Ready in : 2H30M

In huge bowl, sprinkle yeast over warm water to soften; stir to dissolve. Add 2 tablespoons sugar, oil, 6 cups of flour, and salt. Mix very well till the dough bureaucracy up and leaves the sides of the bowl. Turn dough out on floured board and knead, adding small amounts of flour as essential. Bagel dough should be pretty stiff. Work in as an awful lot more flour as you could simply knead. Knead until smooth and elastic, 12-15 minutes.
Roll the dough into a ball, location it in a large oiled bowl, and flip to coat. Cover and allow fully rise until an impression made with your finger stays and does now not sink into the dough (approximately an hour).
Punch down and cut into thirds, and roll every piece among your fingers into a rope. Cut every rope into four same portions and shape into balls. Roll the first ball into some 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 by means of rolling together with your palm at the board. If the dough resists rolling, dab on a drop of water together with your finger. Evenly place the bagels on 2 nonstick baking pans or very lightly oiled baking sheets. Cover and allow stand until puffy, about 20 mins.
While bagels are proofing, fill a four quart saucepan 2/three complete with cold water; add 1 tablespoon sugar and bring to a boil. When prepared to cook, drop 2 or three bagels at a time into the boiling water and wait till they upward push to the pinnacle. Cook for a total of 1 minute, turning once.
Carefully elevate 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 diploma F (260 stages C) oven till well-browned, approximately 20 mins. Turn bagels over when the tops start to brown, and retain baking till finished.

Notes :

Reynolds® Aluminum foil can be used to hold meals moist, prepare dinner it calmly, and make smooth-up simpler.

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