Dough-ingredients
Water: about ¾ cups; 188ml (best if warm)
yeast: 7g (1 packet)
sugar: 1tbsp
salt: 1 to 2 tsp
white flour : 3 cups; 750ml
boiling water: enough to submerge the dough (about a liter)
egg: 1
vegetable oil: about a tbsp
Topping-options (about 125ml; ¾ cup)
poppy seeds
dried onion or garlic sesame seeds
(If using onions, roast them on 175ºC while prepping the dough)
Instructions
In a small bowl, add the yeast, sugar and warm water, and let it sit for 5 minutes; there should be noticeable frothing. In a large bowl, mix a cup of flour with salt, and slowly and incrementally add the yeast-mixture when it’s ready.
Add the rest of the flour, and on an oiled surface, knead the dough for a few minutes until it’s fairly firm.
Place it in a covered, greased bowl until it’s doubled (about an hour or two) .
Divide the dough into 6 balls and let it them sit for another couple minutes.
Poke a hole in each of the balls and stretch an inch or two to give it the shape. Preheat the over to 175ºC and place the bagels in for 10 minutes; be careful that they don't bake.
If you were preparing onions, and take out the onions first, and keep an eye that the bagels don’t get baked. Don’t turn off the oven.
As this happens, boil water. When taking the bagels out, lower the heat of the water to a simmer. Place one or two bagels in the water for under a minute, turning once or twice. Drain and place on a greased pan, brushing with egg, followed by toppings.
Place back in the oven for 30-40 minutes, turning over once until they are golden-brown.
Water: about ¾ cups; 188ml (best if warm)
yeast: 7g (1 packet)
sugar: 1tbsp
salt: 1 to 2 tsp
white flour : 3 cups; 750ml
boiling water: enough to submerge the dough (about a liter)
egg: 1
vegetable oil: about a tbsp
Topping-options (about 125ml; ¾ cup)
poppy seeds
dried onion or garlic sesame seeds
(If using onions, roast them on 175ºC while prepping the dough)
Instructions
In a small bowl, add the yeast, sugar and warm water, and let it sit for 5 minutes; there should be noticeable frothing. In a large bowl, mix a cup of flour with salt, and slowly and incrementally add the yeast-mixture when it’s ready.
Add the rest of the flour, and on an oiled surface, knead the dough for a few minutes until it’s fairly firm.
Place it in a covered, greased bowl until it’s doubled (about an hour or two) .
Divide the dough into 6 balls and let it them sit for another couple minutes.
Poke a hole in each of the balls and stretch an inch or two to give it the shape. Preheat the over to 175ºC and place the bagels in for 10 minutes; be careful that they don't bake.
As this happens, boil water. When taking the bagels out, lower the heat of the water to a simmer. Place one or two bagels in the water for under a minute, turning once or twice. Drain and place on a greased pan, brushing with egg, followed by toppings.
Place back in the oven for 30-40 minutes, turning over once until they are golden-brown.
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