Bagel Attempt #1

I came across this simple bagel recipe in the cookbook, Church Socials, and decided to give it a try. Having never made bagels before, I was a little nervous. They turned out pretty good for my first try albeit a little nonuniform. My kids gobbled them up with enthusiasm, so that's always a good sign.  I'm definitely going to try some more bagel recipes. 

Bagels

from Church Socials recipe submitted by Rachel McClean Dabritz

1 envelope active dry yeast

2/3 cup water, boiled and cooled to luke warm (temp should be between 110-115)

2 TBSP sugar plus more for cooking

1 1/2 teaspoons salt

3 TBSP oil

1 egg beaten

3 cups flour (mine ended up a tad dry and I had to add some warm water)

1. Dissolve yeast in 1/3 cup of the water.  Let stand for 10 minutes.  (Your yeast should get foamy in the water.)

2. Place remaining water in a large mixing bowl.  Add sugar, salt, and oil and stir to combine. Stir in yeast, egg, and half of flour using a dough hook attachment.  Gradually add remaining flour.  Knead for 8-10 minutes or until dough is smooth and elastic and springs back when pressed with a finger.  (The dough is very stiff.)

3. Transfer dough into large oiled bowl, cover, and set aside in a warm place until doubled in size, 2-3 hours.  (Tip: Boil a small amount of water in the microwave.  Place the covered bowl of dough in the microwave with the steaming water.)

4. Punch down dough, divide into 12 pieces, and form into rings.  Allow enough time so that dough begins to rise, up to 1 hour.

5. Preheat the oven to 400. Grease baking sheet. (I used my exopat mat.) Bring a stockpot to boil over high heat.  Sprinkle sugar into the water.  Place dough rings into the boiling water in batches, cooking until they rise to the surface (approximately 1 1/2 minutes). 

Remove with a large slotted utensil and place on baking sheet.  Bake for 20 minutes (It took mine 15 so watch them!) or until lightly browned. Makes 12 bagels.