Bagels II

1. 1

   In a large bowl, sprinkle the yeast over the warm water to soften, then stir to dissolve. Add 2 tablespoons sugar, the oil, 6 cups of flour, and the salt. Mix well until the dough comes together and pulls away from the sides of the bowl. Turn the dough out onto a floured board and knead, adding small amounts of flour as needed. The bagel dough should be quite stiff. Work in as much extra flour as you can comfortably knead. Knead until smooth and elastic, 12-15 minutes.

2. 2

   Form the dough into a ball, place it in a large oiled bowl, and turn to coat. Cover and let rise fully until a finger indentation remains and does not spring back (about an hour).

3. 3

   Punch the dough down, cut it into thirds, and roll each piece between your palms into a rope.

4. 4

   Cut each rope into 4 equal pieces and shape each into a ball.

5. 5

   Roll the first ball into a rope that is about 2 inches longer than the width of your hand.

6. 6

   Form a ring by overlapping the ends by about 1/2 inch and seal the ends by rolling with your palm on the board. If the dough resists rolling, dab on a drop of water with your finger.

7. 7

   Arrange the bagels evenly on 2 nonstick baking pans or very lightly oiled baking sheets. Cover and let stand until puffy, about 20 minutes.

8. 8

   While the bagels proof, fill a 4-quart saucepan two-thirds full with cold water; add 1 tablespoon sugar and bring to a boil.

9. 9

   When ready to cook, drop 2 or 3 bagels at a time into the boiling water and wait until they float to the top. Cook for a total of 1 minute, turning once.

10. 10

    Carefully lift each bagel out with a slotted spoon or skimmer and drain briefly. If desired, turn into a dish with topping. Space the bagels evenly on 2 nonstick baking pans or very lightly oiled baking sheets.

11. 11

    Bake with steam in a preheated 500 degrees F (260 degrees C) oven until well browned, about 20 minutes. Turn the bagels over when the tops begin to brown, and continue baking until done.

• Calories 326.37 kcal Moderate
• Protein 11.03 g Good Source
• Carbs 62.54 g Moderate
• Total Fat 2.04 g Low Source
• Saturated Fat 0.26 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 0.0 mg Low Source
• Sodium 22.4 mg Low Source
• Fiber 3.14 g Moderate
• Sugar 3.86 g Moderate
• Added Sugar 1.65 g Low Source
• Calcium 32.62 mg Low Source
• Iron 3.07 mg Moderate
• Potassium 21.96 mg Low Source
• Vitamin A 1.3 mcg_rae Low Source
• Vitamin C 0.03 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Wheat 🌾
• Gluten
• Sesame