Bagels
Description
Bagels are a type of bread product in the shape of a thick ring. The dough is first boiled in water, then baked.
Instructions
Combine yeast, water, sugar and salt.
Add 2/3 of the flour to mixture. Beat at low speed for 1/2 minute, scraping sides. Beat 3 minutes on high speed.
By hand, stir in enough remaining flour to make a moderately stiff dough.
Turn out on floured board and knead until smooth, about 5-8 minutes. Let rest 15 minutes.
Cut into 12 portions. Shape into smooth balls. With floured finger, punch a hole in center and enlarge the hole working each into a uniform shape. Let rise 20 minutes.
In large kettle put one gallon water and one tablespoon sugar. Bring to boil, then reduce to a simmer.
Drop 4-5 bagels in at a time cooking 3 1/2 minutes on each side for a total of seven minutes.
Drain.
Place on un-greased sheet. Bake at 375° F 30-35 minutes.
Notes
Make the hole bigger than you think. The hole shrinks during proofing + boiling + baking. Widen it well after poking.
Don’t overproof. Bagels should rise a bit but stay dense. If they get very puffy, they can collapse or wrinkle after boiling.
Do a quick float test (optional but useful): drop one in a bowl of water—if it floats within ~10 seconds, they’re ready to boil. If it sinks, give them another 5–10 minutes.
Drain well. Let them drip off on a rack or a towel for a moment so they don’t glue themselves to the baking sheet.
Add toppings right after boiling while the surface is tacky (sesame, poppy, everything mix, coarse salt). For a shinier crust, you can brush with egg wash after boiling (optional).
Cool completely before slicing. Cutting hot bagels can make them gummy inside.
Best keeping trick: slice, then freeze in a bag. Toast from frozen for “fresh-baked” vibes later.
Tweaks
Chewier bagels: slightly longer boil (or a touch more flour to keep dough firm).
Softer bagels: slightly shorter boil.
More flavor: a longer, cooler rise (even 1–12 hours in the fridge) deepens flavor a lot. If you do this, shape first, cover well, chill, then boil straight from the fridge.
Source
Food in U.S.A.