Ingredients
-
475
-
4
-
25
-
15
-
960
-
20
-
10
-
25
-
-
-
-
-
-
-
Directions
Metric Bagels (When I Go Back Home),,used bread maker from step 2 to step 9. then kneaded fruit and chocolate in, totally forgetting about the sugar. cooking time for a 260 c is way to high burnt the bagels a bit should be only left in there for around 10 min, 5 on both sides. result: good, tastes better then store bought! :),Wow! Very close to the real McCoy!
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Steps
|
1
Done
|
In Large Bowl, Sprinkle Yeast Over Warm Water to Soften; Stir to Dissolve. |
|
2
Done
|
Add 2 Tablespoons Sugar, Oil, 6 Cups of Flour, and Salt. |
|
3
Done
|
Mix Thoroughly Until the Dough Forms Up and Leaves the Sides of the Bowl. |
|
4
Done
|
Turn Dough Out on Floured Board and Knead, Adding Small Amounts of Flour as Necessary. |
|
5
Done
|
Bagel Dough Should Be Pretty Stiff. |
|
6
Done
|
Work in as Much Extra Flour as You Can Comfortably Knead. |
|
7
Done
|
Knead Until Smooth and Elastic, 12-15 Minutes. |
|
8
Done
|
Roll the Dough Into a Ball, Place It in a Large Oiled Bowl, and Turn to Coat. |
|
9
Done
|
Cover and Let Fully Rise Until an Impression Made With Your Finger Remains and Does not Sink Into the Dough (about an Hour). |
|
10
Done
|
Punch Down and Cut Into Thirds, and Roll Each Piece Between Your Palms Into a Rope. |
|
11
Done
|
Cut Each Rope Into 4 Equal Pieces and Shape Into Balls. |
|
12
Done
|
Roll the First Ball Into Another Rope That Is About 2" Longer Than the Width of Your Hand. |
|
13
Done
|
Make a Ring With the Dough, Overlapping Ends About 1/2" and Sealing the Ends by Rolling With Your Palm on the Board. |
|
14
Done
|
If the Dough Resists Rolling, Dab on a Drop of Water With Your Finger. |
|
15
Done
|
Evenly Place the Bagels on 2 Nonstick Baking Pans or Very Lightly Oiled Baking Sheets. |
