Bagels

This is one recipe I haven't tried.  I might never try it, either, as long as my son is here.  Because he makes them for us.  If I start making them, there is the danger that the family will expect me to continue, and I really don't want to deprive my son of that opportunity.  So here's the bagel recipe.  I haven't used it myself, but I know it works.  The family is happy.  They all get eaten quickly.  I am happy.  And if Jared is making them, then they are also easy. 

Bagels
2 teaspoons instant dry yeast
1 1/2 tablespoons sugar
1 1/4 cups warm water, divided
3 1/2 cups all-purpose flour (substitute gluten flour for 1/4 cup of all-purpose flour if you have it)
1 1/2 teaspoons salt

Dissolve the yeast and sugar in the water.  Let sit for five minutes.  Combine the flour and salt in a large bowl.   Add in the yeast and sugar mixture and stir to combine.

Knead the dough for ten minutes or until it is smooth and elastic.  Unlike with other bread doughs, you want to work in more flour to form a firm and stiff dough that does not stick to the counter or your hands.

Place the dough in an oiled bowl and turn to coat.  Cover with a damp dishtowel.  Let rise in a warm place for an hour, or until the dough has doubled in size.  Punch the dough down and let it rest ten minutes.

Form bagels and set on cookie sheet to rest/rise for ten minutes.

Bring a large pot of water to boil.  Place the bagels in the water, as many as will fit in a single layer.  Boil for one minute on each side.  For chewier bagels, boil two minutes per side.

Place boiled bagels on a greased baking sheet and bake at 425 degrees for 20 minutes.

 15 november 2019