- 1.5 cups water, room temperature
- 2 pkgs dry quick-rising yeast (or 1.5 ozs. fresh yeast)
- 1 t sugar
- 2.5 t salt
- 1 whole egg
- 1 egg yolk
- ¼ cup oil
- ½ cup honey
- 5 cups or more flour (preferably bread flour)
- 3 quarts water for boiling
- ⅓ cup honey
- Sesame or poppy seeds for sprinkling on top
- In large mixing bowl using an electric mixer with a dough hook, blend water, yeast, sugar & salt. Stir in 1 whole egg, the yolk, oil & 1/2 cup honey & mix well.
- Add 5 cups flour & mix until dough is too stiff to mix by hand. Transfer to a lightly floured surface & knead to form a soft, supple dough or use electric mixer with dough hook. Add a small amount of flour as needed to prevent dough from getting too sticky.
- When dough is smooth & elastic, place it in a lightly oiled bowl, & cover with plastic wrap.
- Let the dough rest 20 minutes. Punch it down & divide into 18 equal parts. Pour water into a Dutch oven along with the remaining 1/3 cup honey & heat to boiling. Cover, reduce heat & allow to simmer while preparing the bagels.
- Shape the dough portions into bagels or doughnut-like rings by elongating each part into an 8-10″ coil that is 3/4 inch thick. Fold the ends over each other, pressing with the palm of one hand & rolling back & forth gently to seal. This locks the ends together & must be done properly or the bagels will open while being boiled. Let the bagels rest 15 minutes on a towel-lined baking sheet.
- Preheat oven to 450 degrees F. Bring the water back to a boil & remove lid. Have bowls of poppy seeds & sesame seeds nearby.
- When water is boiling, use slotted spoon, & add 3 bagels to water. As they rise to the surface, turn them over, & let them boil an additional minute before removing them & quickly dipping them in either bowl of the seeds. Continue boiling the bagels in batches of 3 until all have been boiled & seeded.
- Arrange boiled bagels on baking sheet & bake on the lowest rack of oven until medium brown, apx. 25 minutes. Remove from oven. Once cooled, bagels can be placed in plastic bag, sealed & frozen.
Recipe from sophisticatedgourmet.com