Is there anything as simple or as versatile as a bagel? This recipe turns dough into sweet, moist chewy bagels that will last for days!
Is there anything as simple or as versatile as a bagel? This recipe turns dough into sweet, moist chewy bagels that will last for days!
Remove dough from the bread machine after the first knead - approximately 20- 30 minutes.
Place dough on floured surface.
Divide into 8 parts.
Form balls, gently press thumb through center of ball and slowly stretch into bagel shape.
While bagels rise, bring 3 quarts water and 1 TBS sugar to a rapid boil in a large sauce pan.
Drop test dough (see first success hint).
Using slotted spoon, drop 2-3 bagels into rapidly boiling water.
Boil on each side for 1 1/2 minutes.
Remove and cool on rack 1 minute, brush with egg wash and sprinkle with sesame or poppy seeds, if desired.
Bake at 400°F on a baking sheet sprinkled with cornmeal, until golden brown - approximately 15 minutes.
Cut bagel before rising and lay out in a straight line.
Roll sticks in a combination of sesame and poppy seeds with a pinch of garlic powder.
Let sticks rise, boil, and bake as described in Basic Bagel process steps above.
Slice leftover bagels horizontally into thin slices.
Brush with butter or margarine on one side.
Lay (butter side up) on ungreased cookie sheet and bake at 325°F for 12-15 minutes or until golden brown and crisp.
When forming bagels, set aside two 1/4" balls of dough. When bagels have doubled in size, drop the test dough into boiling water. Dough should pop to the top right away. When this happens, it is time to boil the bagels. A quick spray of non-stick vegetable coating on the top of the bagel may be substituted for the egg wash.
