Fresh Hot Bagels Recipe

Home : Contact


Recipe Categories:
Bread; Breads


You are viewing:
Fresh Hot Bagels Recipe

 



This section contains bread recipes, both for breadmakers and old fashioned loaf baking. You can also find recipes for rolls, muffins, bagels, cornbread and more. In fact, there are enough bread recipes to start your own bakery!


Tips for Baking Bread

Start as early as you can, it will take aprox. 1.5 hours for the dough to double its size.
Make sure your water is the correct temperature, ideally 40-46 deg C (105 deg F to 115 deg F).
If the water is too warm it will kill the yeast, too cold and the yeast will not rise correctly.

Don't try to rush things, wait for the dough to rise properly before putting it in the oven.


Kneading the Dough

Dust your work area with flour, place the dough on the surface and dust with more flour.

Start from the part of the dough closest to you and use the heel of your hands to push down and away from you.
Turn the dough 90% and take the far end of the dough and fold it in towards you.
Push it down and away from you. Repeat this process until the dough feels smooth and stretchy and no longer sticks to your fingers.



These bread recipes are part of our collection of over 60,000 recipes.

Looking for more information on Baking Bread, try the sites below:

Bread Tips
Bread Machine Tips
Breadmachine Recipes


 




Fresh Hot Bagels

 

Ingredients

1 *ingredients*
1 package active dry yeast
1 1/2 cup warm water (105 degrees to 115 degr, ees f.)
3 tbsp sugar
1 tbsp salt
4 cup all-purpose flour (4 to 4-1/2 cups)
1 gal water



 

Preparation

Makes 18

*DIRECTIONS*

Stir yeast into 1-1/2 cups warm water in large bowl; let stand until
bubbly, about 5 minutes. Stir in sugar, salt and enough flour to make
soft dough. Knead dough on lightly floured board until smooth and
elastic, adding remaining flour as necessary.

Let dough stand covered in warm place 15 minutes. Punch down dough;
roll on lightly floured board to rectangle 13x4 inches (about 1-inch
thick). Cut dough into 18 strips with floured knife. Roll each strip
gently to form rope 1/2-inch thick; moisten ends and press together
to form bagels. Place bagels on floured cookie sheets. Let stand
covered 20 minutes.

Heat 1 gallon water to boiling in large saucepan; reduce heat to
medium. Place 3 or 4 bagels in saucepan; simmer uncovered 7 minutes
(no longer). Drain on towel. Repeat with remaining bagels.

Heat oven to 375 degrees F. Bake bagels on ungreased cookie sheets
until golden, 30 to 35 minutes. Cool on wire rack.

Makes 18 bagels.

Note: To top the bagels with poppy or sesame seeds, remove them from
the oven after 10 minutes of baking. Brush them with 1 egg white
beaten with 1 tablespoon water, sprinkle with seeds. Continue baking
until golden.

From: "Bagels! Bagels! and more Bagels!" by Nao Hauser and Sue
Spitler, c. Lender's Bagel Bakery, Inc., Bantam Books, 1982.

Shared by June Hoffman, 6/93

 

 

Servings: 18

 

 

 

 


 

Fresh Hot Bagels Recipe brought to you by Recipes 4U