Recipe for cooking bagels

Jewish and Eastern European Recipes :: Jewish Matzos, Dumplings, and Breads

Variations can be made by sprinkling bagels with poppy seed or kosher salt before baking.

3 c. flour
1 1/2 tsp. salt
2 Tbsp. sugar
1 pkg. active dry yeast
2/3 c. lukewarm water
3 Tbsp. canola (or other vegetable) oil or shortening
1 egg
4 quarts boiling water
2 Tbsp. sugar

Sift dry ingredients together into a deep mixing bowl.

Dissolve yeast in 1/3 of the lukewarm water. Add oil or melted shortening to remainder of warm water and stir into dissolved yeast.

Make a well in the center of flour mixture and stir in the liquid, adding slightly beaten egg when half the liquid has been used. Stir briskly to form a ball of dough and knead on a lightly floured board 2 mins. Return dough to mixing bowl, smooth side up, and punch down 3 times. Cover and let rise at room temperature 15 to 20 mins., or until the dough has come to top of bowl.

Knead again on board until smooth and elastic as for rolls. Divide dough into 12 equal portions. Form into lengths not more than 3/4 in. thick, pin.ing ends together. Place on a floured cookie sheet and slip under broiler 3 mins.

Drop each bagel into rapidly boiling water in a deep kettle and cook over moderate heat — 15 to 20 mins.

Skim out and place bagels on a cookie sheet. Bake at 375 degrees fahrenheit for 10 mins., then increase heat to 400 degrees fahrenheit for 5 to 6 mins. or until bagels are browned and crust golden brown and crisp, approximately 15 mins.

Makes 12 bagels.