Recipe

Water Bagels Recipe

Add Step-by-Step Photos	Mountainmama / All my dishes 1 year, 2 months ago To serve the freshest, most delicious bagels, try this super no-fail tried and true recipe. Nothing like Fresh Bagels in the morning! Prep:60m Cook:30m Servings:12	Mountainmam
	boil bake bagels

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Ingredients

4-4 1/2 cups bread flour

4 tablespoons granulated sugar

1 tablespoon salt

1 package active dry yeast

1 1/2 cups very warm water (120°-130°F.)

For the Glaze and Topping:

1 large egg white

1 tablespoon water

sesame or poppy seeds

Directions

In a large bowl, mix together 1 1/2 cups of flour, 3 tablespoons of sugar, salt, and yeast. Add warm water. Beat for 3 minutes at medium speed. Add 1/2 cup of flour; beat at high speed for 2 minutes. At low speed, beat in remaining flour, 1/2 cup at a time, until a soft dough forms.

On a floured surface, knead dough until smooth and elastic, 5 to 10 minutes. Place dough in a large greased bowl, turning to coat. Cover loosely with a damp cloth; let rise in a warm place until doubled, 1 hour.

Punch down dough. On a floured surface, roll dough into a fat rope. Cut into 12 equal pieces. Roll each piece into a ball. Cover loosely with a damp cloth; let rise in a warm place until almost doubled, 20 minutes. Bring a large saucepan of water and remaining sugar to a boil.

Using a floured finger, punch a hole in center of each dough ball. Carefully pull dough apart to make a 1 1/2-inch hole, keeping bagel in a uniform round shape. Let rest for 10 minutes.

Preheat oven to 400°F. Grease 2 baking sheets. Reduce water to a simmer. Drop bagels, 3 or 4 at a time, into simmering water. Simmer bagels for 7 minutes, turning once. Transfer bagels to a kitchen towel to drain. Cool for 5 minutes. Place bagels on prepared baking sheets. Bake for 10 minutes.

Meanwhile, prepare glaze. Mix together egg white and water. Brush bagels with glaze. Sprinkle with sesame seeds. Bake bagels until lightly golden, 20 to 25 minutes. Transfer bagels to a wire rack to cool.

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