- 1 tsp. active dry yeast
- 1 1/4 cup tepid water, about 80F (27C)
- 1 pound (about 3 1/2 cups or 400g) flour, pref. bread flour
- 2 tsp. salt
- 2 tbsp. malt syrup, molasses, or sugar
- 1/4 cup canola or sunflower oil
Mix the yeast with a little of the water and wait ten minutes or until it has dissolved.
Roughly mix in the salt, flour, sweetener (preferably malt or molasses), and oil. Now pour in the water and continue kneading. If you do these steps in a food processor, knead with a metal blade for only 30 seconds or so and complete the kneading by working with your hands for a minute. If using a heavy-duty mixer with a dough hook, let knead for 3-5 minutes. If you're stuck doing it by hand, it'll take a while longer, perhaps ten minutes. The dough should be tough, smooth, elastic, and not sticky. Knead in a little more water or flour occasionally if the dough is either too dry (and unkneadable) or too sticky.
Coat the inside of a large non-metal bowl with oil, put in the dough, and cover with a damp cloth or plastic wrap. Let rise for 2 hours at slightly more than room temperature, or until the dough has doubled in size.
Lightly flour a flat surface and turn out the dough onto it. Punch to deflate, and cover with a damp cloth or plastic wrap for another ten minutes.
Now cut the dough into a dozen pieces.
Be sure to keep the rest of the dough covered as you work with each piece. Roll each into a ball and poke your finger in the middle, all the way through, to make a hole. Stretch a little to widen the hole, dust the bagel with flour, and place on a floured surface to rise for another 30 minutes, covered.
Meanwhile, bring water to a boil in a large pot, while preheating the oven to 400F (205C). If you have a baking stone, place that in the oven now. If not, lightly grease a baking sheet. When the 30 minutes have passed, drop the bagels one at a time into the boiling water, gently; they should sink, then rise to the surface. Let them cook one minute on each side. (Be sure not to crowd them.) Drain them on a baking rack; you may need to grease it slightly beforehand.
Slide the boiled bagels onto the baking stone, or arrange on the cookie sheet and set in the oven. Bake 20 to 25 minutes; remove when the bagels are a dark golden brown. A good tip is to spray water into the oven with a clean mister before putting in the bagels, and spray the oven (and the bagels) again every five minutes or so. When the bagels are done, remove them and spray lightly with water again, to give them a shiny crust.
Cool on a wire rack, slice (with a safe bagel cradle, or being VERY careful with a serrated knife), spread with butter, cream cheese, or lox, and eat!!
Votos Totales: 330
- Alimento base: Flour
- Dificultad: Average
- Tiempo preparación: 60 min.
- Comensales: 12
- Estacionalidad: All year
- País: United States
- Típica de: United States
- Microondas: No
- Celiacos: No
- Afrodisiaca: No
- Thermomix: No
- Niños: No
- Light: No
- Vegetariana: Yes
- Especial fiestas
- Especial navidad
- Cold brew café ? disfruta del mejor café helado
- Cartoccio de mero con alcaparras
- Panal de albóndigas y patatas al horno
- Hojaldres de jamón, espinacas y queso
- Tortitas veganas de coliflor y cilantro
- Gelatina michoacana de la sra. regina
- Tronco toluqueño especial para celebración
- Fruit cake de toby's liquor and deli
- Rosca toluqueña de la sra. camila
- Ensalada cítrica de escarola con manzanas y vinagreta de jamaica y betabel