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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Bread

Plain Bagels

Serves 12 · 100 minutes

Suits: Vegetarian, Vegan, Pescatarian. Allergens named in the ingredients: Gluten. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • colspan="5" style="text-align: center; background: #f5f5f5;;" |Dough
  • 4 ¼ cups / 530 g All-purpose flour
  • 1 Tbsp + ½ tsp / 14 g Active dry yeast
  • 1 ½ cups / 351.53 g Warm water
  • 3 Tbsp / 40 g White sugar
  • 1 Tbsp + ¼ tsp / 20 g Salt
  • colspan="5" style="text-align: center; background: #f5f5f5;" |Boiling
  • 1 gallon / 3780 g Water
  • 1 Tbsp / 10 g White sugar

Method

  1. In large bowl, combine 1½ cups flour and yeast. Mix water, 3 tablespoons sugar and salt together, and add to the dry ingredients. Beat with a mixer for half a minute at a low speed, scraping the sides of the bowl clean. Beat at a higher speed for 3 minutes. Then, by hand, mix in enough flour to make a moderately stiff dough.
  2. Turn out onto a lightly floured surface and knead until smooth and elastic (8–10 minutes). Cover, let rest for 15 minutes.
  3. Cut into 12 portions, shape into smooth balls. Poke a hole in the center with your finger, and gently enlarge the hole while working the bagel into a uniform shape. Cover, let rise 20 minutes.
  4. Meanwhile, start a gallon of water boiling. Put 1 tablespoon of sugar in it, mix it around a bit. Reduce to simmering.
  5. When the bagels are ready, put 4 or 5 bagels into the water, and cook 7 minutes, turning once. Drain them.
  6. Place on a greased baking sheet, and bake at 375°F (190°C) for 30–35 minutes. Remove from oven, eat hot or cold.