-
1
Sift flour into mixer bowl or another large bowl.
-
2
Make a well in center of flour.
-
3
Pour in 1/2 cup lukewarm water.
-
4
Sprinkle yeast on top and add 1 teaspoon sugar.
-
5
Leave 10 minutes until yeast is foamy.
-
6
Add another 2 teaspoons sugar, oil, 3 of the eggs, remaining 1/2 cup plus 2 tablespoons water, and salt to well in center of flour.
-
7
Mix with dough hook or with a wooden spoon until ingredients begin to come together into a dough.
-
8
If using mixer, beat dough until smooth.
-
9
If mixing with a spoon, when adding flour becomes difficult, mix in remaining flour with your hands.
-
10
Knead dough vigorously on a work surface about 10 minutes or until very smooth and no longer sticky.
-
11
Put dough in a clean oiled bowl, cover with a damp cloth, and let rise in a warm place about 1 hour or until light but not doubled.
-
12
Shape bagels (see Shaping Bagels.
-
13
below).
-
14
Then, preheat oven to 400F.
-
15
To boil bagels, bring 2 quarts water and 1 1/2 tablespoons sugar to a boil in a large saucepan.
-
16
Add 3 or 4 bagels and boil 1 minute.
-
17
Turn them over and boil 1 minute.
-
18
If holes begin to close, force them open with handle of a wooden spoon.
-
19
With a slotted spoon, transfer them to a cloth or to paper towels.
-
20
Repeat with remaining bagels.
-
21
Put bagels on 2 or 3 lightly floured or greased baking sheets.
-
22
Beat remaining egg with a pinch of salt.
-
23
Brush egg over bagels.
-
24
Sprinkle with seeds, if using.
-
25
Bake bagels about 20 minutes or until browned; if baking sheets dont fit on center rack, bake them one above the other and switch their positions after 10 minutes.
-
26
If not serving them right away, cool them on a rack and wrap them
-
27
To Shape Bagels:
-
28
Make bagel dough and let it rise.
-
29
(If you prefer, you can make the dough 1 day ahead, let it rise 30 minutes and punch it down.
-
30
Then cover it with a damp cloth or plastic wrap so it doesnt dry out and refrigerate it overnight.
-
31
Let it come to room temperature before shaping bagels.)
-
32
Knead the risen dough lightly.
-
33
Roll dough into a thick log.
-
34
For every cup of flour, cut into 3 pieces with a floured knife to make 3 bagels.
-
35
(4 cups of flour yields 12 pieces.)
-
36
Roll each piece of dough into a very smooth ball by holding it under your cupped palm on an unfloured surface, and rolling it over and over while pressing it firmly on the surface.
-
37
The more the dough is rolled, the more evenly shaped and smooth the final bagel will be.
-
38
Flatten one ball slightly.
-
39
Make a hole by flouring your index finger and pushing it through the center of the dough ball.
-
40
Twirl the dough around your finger on the work surface to stretch the hole; then insert 2 fingers and continue twirling until hole is about 1 inch in diameter and evenly round.
-
41
Gently pull the edges to even out the shape of the bagel.
-
42
Transfer the bagels to a floured board.
-
43
Cover and let rise 15 minutes.
-
44
Boil and bake them as directed in each recipe.
