** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Stir in sugar and salt; gradually mix in 4 cups of the flour.
3. Beat well to make a stiff dough. Turn dough out onto a floured board and knead until smooth and satiny (about 10 to 20 minutes), adding flour as needed to prevent sticking - dough should be firmer than for most other yeast breads.
4. Place dough in a greased bowl; turn over to grease top.
5. Cover and let rise in a warm place until doubled (about 40 minutes).
6. Punch dough down; knead briefly on a lightly floured board to release air, then divide into 18 equal pieces.
7. Form each piece into a smooth ball by gently kneading.
8. Holding ball with both hands, poke your thumbs through center.
9. With one thumb in the hole, work around perimeter, shaping bagel like a doughnut, 2 1/2 to 3 inches across.
10. Place shaped bagels on a lightly floured boards, cover lightly, and let stand in a warm place for 20 minutes.
11. Bring sugar-water mixture to boiling in a 4 or 5-quart pan; adjust heat to keep it boiling gently.
12. Lightly grease 2 baking sheets (at least 12 by 15 inches) and sprinkle with cornmeal.
13. With a slotted spatula, lift one bagel at a time and lower into water; boil 5 or 6 at a time, turning often, for 5 minutes.
14. Lift out of pan, drain briefly on a towel, and place on baking sheet.
15. Brush bagels with egg yolk mixture. Bake in a preheated 400 F degree oven for 25 to 30 minutes or until well browned and crusty.
16. Let cool on a rack. Makes 18 bagels. WHOLE WHEAT BAGELS Follow directions for bagels, but omit the 3 tablespoons sugar, use 3 tablespoons honey instead.
17. In place of the flour use 2 cups whole wheat or graham flour, 1/2 cup wheat germ, and about 2 1/2 cups all- purpose flour.
18. Mix in all the whole wheat flour and wheat germ and 1 1/4 cups of the all-purpose flour before beating dough.
19. Then mix in about 1 1/2 cups more all-purpose flour; knead and finish as directed.
20. PUMPERNICKEL BAGELS Follow directions for bagels, but omit the 3 tablespoons sugar; use 3 tablespoons dark molasses instead.
21. In place of the flour use 2 cups rye flour, 2 cups whole wheat flour or graham flour, and about 1 3/4 cups all-purpose flour.
22. Add all the rye and 1 cup each of the whole wheat and all-purpose flour before beating dough.
23. Then add remaining 1 cup whole wheat and about 3/4 cup more all-purpose flour; knead and finish as directed.
24. OTHER BAGEL VARIETIES Add 1/2 cup instant toasted onion to Bagels or Whole Wheat Bagels - add it to yeast mixutre along with the sugar and salt.
25. Or sprinkle 1/2 teaspoon poppy seeds or sesame seeds or 1/4 teaspoon coarse salt on each glazed bagel before baking.
26. Or add 1 tablespoon caraway seeds to Pumpernickel Bagels, then sprinkle each glazed bagel with 1/4 teaspoon more caraway seeds before baking.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Yeast, Gluten, Corn, Natural Sweeteners allergies.
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