Ancestral Inheritance Menu Bagels II :: So Tasty

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Bagels II

"Making bagels is a laugh, however it's miles a bit little bit of work. You can also use any topping that you wish or none in any respect. We propose sesame seeds, poppy seeds or Kosher salt."

Ingredients :

2 cups heat water (one hundred ten stages F/forty five degrees C)
half (.25 ounce) package energetic dry yeast
2 tablespoons white sugar
1 tablespoon vegetable oil
7 cups bread flour
1 tablespoon salt
1 tablespoon white sugar
3 tablespoons poppy seeds (non-obligatory)

Instructions :

Prep : 50M	Cook : 12M	Ready in : 2H30M

In huge bowl, sprinkle yeast over heat water to melt; stir to dissolve. Add 2 tablespoons sugar, oil, 6 cups of flour, and salt. Mix thoroughly until the dough paperwork up and leaves the perimeters of the bowl. Turn dough out on floured board and knead, adding small amounts of flour as essential. Bagel dough need to be quite stiff. Work in as a whole lot greater flour as you can with ease knead. Knead until smooth and elastic, 12-15 minutes.
Roll the dough into a ball, place it in a large oiled bowl, and turn to coat. Cover and permit absolutely upward push till an impact made along with your finger stays and does now not sink into the dough (approximately an hour).
Punch down and cut into thirds, and roll each piece between your hands right into a rope. Cut every rope into four identical portions and shape into balls. Roll the first ball into some other rope that is approximately 2" longer than the width of your hand. Make a hoop with the dough, overlapping ends about half" and sealing the ends through rolling with your palm at the board. If the dough resists rolling, dab on a drop of water together with your finger. Evenly location the bagels on 2 nonstick baking pans or very lightly oiled baking sheets. Cover and let stand until puffy, approximately 20 mins.
While bagels are proofing, fill a four quart saucepan 2/three full with cold water; add 1 tablespoon sugar and convey to a boil. When prepared to cook, drop 2 or three bagels at a time into the boiling water and wait until they upward thrust to the pinnacle. Cook for a total of one minute, turning once.
Carefully lift every bagel out with a slotted spoon or skimmer. Drain momentarily. Turn right into a dish with topping, if favored. Evenly area bagels on 2 nonstick baking pans or very gently oiled baking sheets.
Bake with steam in a preheated 500 degree F (260 ranges C) oven till well-browned, about 20 minutes. Turn bagels over while the tops start to brown, and hold baking till achieved.

Notes :

Reynolds® Aluminum foil can be used to preserve meals moist, prepare dinner it lightly, and make easy-up less difficult.

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