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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2 | cups (8 fl oz) | lukewarm water | 1 | teaspoon | yeast, active dry | 4 | tablespoons | sugar, divided | 1 1/3 | tablespoons | Vegetable Oil, divided | 1 | tablespoon | salt | 5 | cups | all-purpose flour | 1 | cup | wheat flour, wholewheat |
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Steps
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Sequence
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Step
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| | 1 | In a large bowl, combine the luke-warm water, yeast, and 2 Tbsp. sugar. Stir to dissolve, and let set for 10 minutes to allow the yeast to proof. | | 2 | Add 1 Tbsp. oil, salt, and flour. Mix thoroughly, adding small amounts of flour if necessary to form a very stiff dough (should be satiny, pliable, and smooth, not sticky, and not tacky). Mix for 8-10 minutes in a standing mixer (knead for 12-15 minutes by hand.) | | 3 | Form the dough into a ball, and lightly coat it 1 tsp. of oil (to prevent drying out). Cover with a damp dishtowel, and let rise 1-1.5 hours. Press the dough with your finger. It should spring back slightly. | | 4 | Punch the dough down, and divide evenly into 12 large ball. One at a time, place each ball on a clean, hard surface, and roll into a 7-8 inch rope large bagel. (Remember making play-dough snakes?) Make rings with the ropes by overlapping the ends about 1 inch, and pressing them together to seal. Place the formed bagels on 2 non-stick baking pans. Cover with a damp dishcloth and let rise, 20-30 minutes. | | 5 | Pre-heat the oven to 500 degrees (Yes, 500 degrees). Fill a 4-quart pot 1/2-way full of water. Add 2 Tbsp. of sugar, and bring to a boil. When your bagels are done rising, drop 3 bagels at a time into the boiling water. Cook for 1 minute on each side. Using a slotted spoon, lift bagels out, and return them to the baking pans. Sprinkle with toppings if desired. | | 6 | Bake in the 500 degree oven for 15 minutes. After 10 minutes, use a spatula to loosen them from the bottom of the pan if sticking. Continue baking until done. |
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