1 TBSP yeast
2 tsp. salt
3 TBSP sugar
3 TBSP butter
1/3 cup onion flakes
4 1/2 cups bread flour
In large mixing bowl add all the ingredients except the flour. Make sure water is very warm and stir to
dissolve yeast and let set for 5 minutes.
Stir in flour, holding back 1/2 cup. After flour leaves side of bowl use oiled hands to knead. Add
additional flour to make a medium dough (not sticky). Knead dough for about 5 minutes until smooth
and elastic. Keep oil on hands during the kneading process to minimize dough sticking to hands.
Cover and let dough rest for 10-15 minutes.
Divide dough into 12 equal parts, rolling them into balls. Using oiled hands, poke your index finger into
the center of the balls and twirl to create hole. Let dough rest for 10-20 minutes. Fill large stew pot (at
least 12 inches in diameter) with 2-3 inches of hot water. Bring the water to boiling during the time the
bagels are raising. (Now is also the time to start the next batch if you are making more than one recipe.)
Pre-heat the oven to 400 degrees now.
When the bagels just begin to appear to be raising is the time to drop them into the boiling water. Place
4 at a time in the water and boil for approximately 1 minute on each side. (If bagels sink in the water,
they haven’t risen enough; give them more time before boiling.) When boiling process is finished, lift
the bagels out with a slotted spatula and place on a cloth to absorb the excess water. Pat bagels dry with
another cloth. While bagels are on the cloth drying is the time to drop the next 4 in the water. Before
they come out of the water, place the drying bagels on a 12 x16 cookie sheet that has been sprayed with
PAM.
Add 3 TBSP water and 2 tsp sugar to an egg. Mix well with a fork and coat the tops of each bagel using
a soft brush. (You can also eliminate the sugar and use 1 tsp salt in its place, or use egg white only
instead of the whole egg.)
When all bagels are on the sheet place in the oven on a rack located high in the oven. Bake for 30
minutes. Adjust oven temperature down if bagels brown too much.
Traditionally bagels are heavy and chewy. If the process is too slow, the dough will raise too much and
will cause the bagels to be difficult to handle and they won’t look like bagels.
For Cinnamon Raisin Bagels:
use these ingredients:1 1/2 cups water, 1 TBSP yeast, 1 tsp. salt, 1 egg yolk, 1/2 cup sugar, 1 1/2 tsp
cinnamon, and 1/2 cup raisins, 3 TBSP butter, 4 1/2 cups bread flour. Exact same directions for mixing
and cooking.
