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Place yeast in glass with 1/2 cup warm water. Stir in sugar until
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yeast is disolved. Let stand for 5 minutes, until foamy on top. Pour
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this mixture into a bowl and add 2 cups lukewarm water. Stir in salt.
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Add the 5 1/2 cups flour a cup at a time, mixing with a wooden spoon
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to blend after each addition. Dough will be sticky.
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Spread 1/4 cup of the remaining flour on a work surface. Place dough
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on flour. Place 1/4 cup flour on top of the dough.
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Begin kneading slowly until the flour comes together with the rest
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of the dough. Knead vigorously for 15 minutes. You may have to add
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several tablespoons of flour if the mixture is sticky.
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Use a sharp knife dipped in flour cut the dough into 16 equal
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portions. Roll each portion into a ball. Poke your thumbs through the
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center to make a hole about the size of a quarter.
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Spread 1/4 cup cornmeal on each of two trays or cutting boards and
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place 8 formed bagels on each about 1 inch apart. Cover with a clean
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dish towel and place in a warm draft free spot for 45 minutes to rise.
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Remove towel and place trays of bagels in the refrigerator for 1 hour.
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Pre-heat oven to 400 degrees. Boil 3 cups water in a large pot.
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Spread 1/4 cup yellow cornmeal on 2 cookie sheets.
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Place bagels four at a time into the boiling water. The perfect bagel
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should sink to the bottom and rise immediatly. Boil about 4 minutes
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turning about every 30 seconds. Don't worry if your bagels don't sink
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to the bottom; however if they sink to the bottom and lie there, wait
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until they flost to the top before timing the 4 minutes.
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Remove bagels with a slotted spoon and place on a clean towel for a
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few seconds to drain excess water. Place 8 bagels on each cookie
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sheet.
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You can now add a favorite topping sesame, garlic or onion if
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desired. Bake 35 minutes or until golden. Remove bagels from cookie
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sheet and let them cool on a wire rack. From: Gary Fricke
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