homemade of course!
I saw these bagels in my bread book, and I thought to myself - I can tackle this! And, so I did.
kneading the dough
Your stand mixer with the dough attachment will work for this process, but I preferred to do it the old fashion way.
Cover with a towel to keep the air out
It wasn't as bump free as I would have liked, but it still came out pretty good. Kneading takes practice.
Cut into individual rounds
The bagels just came out of a stove-top water-bath, done in a large skillet/frying pan. I placed them on this baking tray before going in the oven. Sorry! Water-bath not shown.
Sprinkles of caraway seeds on top
Transferred to a cooling rack
Ready to go into the freezer-
after eating some first. Lol
* 3 cups white bread flour, plus extra for dusting
* 2 tsp salt
* 1envelope active dry yeast
* 1 Tbsp lightly beaten egg
scant 1 cup lukewarm water
vegetable oil, for brushing
* 1 egg white
* 2 Tbsp water
* 2 Tbsp caraway seeds
1) Sift the flour and salt together into a bowl and stir in the yeast. Make a well in the center, pour in the egg and lukewarm water, and mix to a dough. Turn out onto a lightly floured counter and knead well for about 10 minutes, until smooth.
2) Brush a bowl with oil. Shape the dough into a ball, place it in the bowl, and put the bowl into a plastic bag or cover with a damp dish towel. Let rise in a warm place for 1 hour, until the dough has doubled in volume.
3) Brush 2 cookie sheets with oil and dust a baking sheet with flour. Turn out the dough onto a lightly floured counter and punch down with your fist. Knead for 2 minutes, then divide into 10 pieces. Shape each piece into a ball and let rest for 5 minutes. Gently flatten each ball with a lightly floured hand and make a hole in the center with the handle of a wooden spoon. Put the bagels on the floured sheet, put it into a plastic bag or cover with a damp dish towel, and let rise in a warm place for 20 minutes.
4) Meanwhile, preheat the oven to 425 F/220 C and bring a large pan of water to a boil. Reduce the heat until the water is barely simmering, then add 2 bagels. Poach for 1 minute, then turn over, and poach for 30 seconds more. remove with a slotted spoon and drain on a dish towel. Poach the remaining bagels in the same way.
5) Transfer the bagels to the oiled cookie sheets. Beat the egg white with 2 teaspoons of the water in a bowl and brush it over the bagels. sprinkle with the caraway seeds and bake for 25-30 minutes, until golden brown. Transfer to a wire rack to cool.
Makes 10 bagels