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Here's A Bagel Recipe

Make Here's A Bagel Recipe at home with Bread, Dry Baking Yeast, Granulated White Sugar, Salt, and Hot Water. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 6 cup
• 4 tbsp
• 6 tbsp
• 2 tsp
• 3 cup
• 5 tbsp

Method (preview)

1. 1

   Amount Measure Ingredient -- Preparation Method

2. 2

   Wire whisk

3. 3

   Clean, dry surface for -kneading 3 clean, dry kitchen towels

4. 4

   Warm, but not hot, place to -set dough to rise

5. 5

   Slotted spoon 2 baking sheets

6. 6

   First, pour three cups of hot water into the mixing bowl.

7. 7

   Add the sugar or honey and stir it with your fingers (a good way to make sure the water is not too hot) or with a wire whisk to dissolve.

8. 8

   Sprinkle the yeast over the surface of the water, and stir to dissolve.

9. 9

   When you have incorporated the first three cups of flour, the dough should begin to become thick-ish.

10. 10

    Add more flour, a half-cup or so at a time, and mix each addition thoroughly before adding more flour.

11. 11

    As the dough gets thicker, add less and less flour at a time.

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    Soon you will begin to knead it by hand (if you're using your hands to mix the dough in the first place, this segue is hardly noticeable).

13. 13

    If you have a big enough and shallow enough bowl, use it as the kneading bowl, otherwise use that clean, dry, flat countertop or tabletop mentioned in the “Equipment” list above.

14. 14

    Sprinkle your work surface or bowl with a handful of flour, put your dough on top, and start kneading.

15. 15

    Add bits of flour if necessary to keep the dough from sticking (to your hands, to the bowl or countertop, etc....).

16. 16

    Soon you should have a nice stiff dough.

17. 17

    Place the dough in a lightly oiled bowl, and cover with one of your clean kitchen towels, dampened somewhat by getting it wet and then wringing it out thoroughly.

18. 18

    If you swish the dough around in the bowl, you can get the whole ball of dough covered with a very thin fil of oil, which will keep it from drying out.

19. 19

    Place the bowl with the dough in it in a dry, warm (but not hot)pace, free from drafts.

20. 20

    Allow it to rise until doubled in volume.

21. 21

    If it’s cold in your kitchen, you can try this, but remember to leave the oven door open or it may become too hot and begin to kill the yeast and cook the dough.

22. 22

    While the dough is rising, fill your stockpot with about a gallon of water and set it on the fire to boil.

23. 23

    When it reaches a boil, add the malt syrup or sugar and reduce the heat so that the water just barely simmers; the surface of the water should hardly

24. 24

    HUNT) On 15 MAR 1995 064641 -0700