Recipe#2445

Title: Bagels 08

From: "Mike & Brenda McCaw" mcmike@pacific.net.sg 
 Newsgroups: rec.food.baking 
 Date: 2 Nov 1996 08:18:24 GMT 
 Message-ID: <01bbc89e$51f63ae0$LocalHost@mcmike> 

Makes 1 dozen
 1 tsp (5 mL) granulated sugar   
 1 cup (250 mL) warm water
 1 pkg active dry yeast (or 1 tbsp/15 mL)
 2 eggs
 1 tbsp (15 mL) vegetable oil
 3 1/2 cups (875 mL) (approx) all-purpose flour
 2 tbsp. (25 mL) granulated sugar
 2 tsp. (10 mL) salt
 16 cups (4L) water
 2 tbsp. (25 mL) granulated sugar
 1/2 cup (125 mL) sesame or poppy seeds
 1 egg, beaten
 In large bowl, dissolve 1 tsp. sugar in water.  Sprinkle in yeast,
 let stand for 10 minutes or until frothy.  Whisk in eggs with oil.
 Beat in 2 cups of the flour, sugar and salt until smooth.  Gradually
 stir in enough of the remaining flour to make a soft but not sticky
 dough.
 Turn out onto floured surface, knead for 8 to 10 minutes or until
 smooth and elastic and dough springs back when poked with finger.
 Place in greased bowl, turning to grease all over.  Cover with
 plastic wrap and tea towel, let rise in warm place for 1 to 1-1/2
 hours or until doubled in bulk.
 Punch down dough, knead several times.  Divide into 12 equal
 portions, roll each into 12-inch rope, covering pieces with tea
 towel as you work.
 Bring ends of dough together over-lapping by about 1 inch and
 stretching the overlap around other end to meet underneath, pinch
 firmly to seal.  Place on floured baking sheet, cover with tea
 towel and let rise for 15 minutes.
 Poaching Liquid:  In wide saucepan (or Dutch Oven), bring water to
 boil, add sugar.  Slip bagels into water, 3 or 4 at a time, cook
 over medium heat for 1 minute.  Turn, cook for 1 minute.  Using
 slotted spatula, remove bagels to well-greased or parchment
 paper-lined baking sheets.
 Glaze:  Place sesame seeds in dish.  Brush egg over bagels.  Using
 hands, dip egg side into seeds, return to baking sheet.  Bake in
 400F (200C) oven for 20 to 25 minutes or until tops are golden and
 bottoms sound hollow when tapped.  Transfer to rack to cool.
 VARIATION: Whole Wheat Cinnamon Raisin Bagels
 Substitute 1 cup (250 mL) whole wheat flour for 1 cup (250 mL)
 all-purpose flour.  Increase 2 tbsp. (25 mL) sugar to 1/4 cup (50
 mL).  Stir in 2 tsp. (10 mL) cinnamon along with eggs.  After
 punching down dough, thoroughly knead in 1 cup (250 mL) raisins.
 Omit sesame seeds.