Ingredients:
4 cups unbleached all purpose bread flour
1 tbsp. sugar
1 1/2 tsp. salt
1 tbsp. vegetable oil
2 1/2 tsp. active dry yeast
1 1/2 cups warm water
Directions:
Step 1: Combine the dry ingredients in a mixer with the dough hook attachment until blended evenly.
Step 2: Slowly add warm water until the dough comes together, leaving the sides of the mixing bowl clean. (I find that although this is a tougher dough, you do not want it to be to dry. You might have to add a few extra tablespoons of warm water)
Step 3: Fill your widest and largest pot with water and bring to a boil. Add three of the bagels to the boiling water (bagels should float on the top and not sink). Boil for 1 minute then flip and boil for another minute.
Step 4: Remove dough ball onto a lightly floured work surface, take a large knife and divide into strips of dough (approximately 10-12 dough strips). Let the dough rest for 30 minutes.
Step 1: Combine the dry ingredients in a mixer with the dough hook attachment until blended evenly.
Step 2: Slowly add warm water until the dough comes together, leaving the sides of the mixing bowl clean. (I find that although this is a tougher dough, you do not want it to be to dry. You might have to add a few extra tablespoons of warm water)
Step 3: Fill your widest and largest pot with water and bring to a boil. Add three of the bagels to the boiling water (bagels should float on the top and not sink). Boil for 1 minute then flip and boil for another minute.
Step 9: Preheat oven to 425 degrees and bake for 10 minutes, then remove and flip each bagel. Place baking sheet back in the oven and back for another 8-10 minutes until golden brown.
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