Wednesday, January 26, 2011
adapted from the Joy of Cooking
Combine in a large bowl or the bowl of a heavy-duty mixer and let stand until the yeast dissolves, about 5 minutes:
1 cup plus 2 Tbsp warm (105° to 115° F) water
1 package (2 1/4 tsp) active dry yeast
2 1/2 teaspoons sugar
1 Tbsp melted vegetable shortening
1 1/2 tsp sugar
1 3/4 tsp salt
1 cup bread flour
3 1/2 cups bread flour
Combine the water, yeast,and 2 1/2 tsp sugar in a large bowl or the bowl of a heavy-duty mixer and let stand until the yeast dissolves, about 5 minutes. Stir in the shortening, the 1 1/2 tsp. sugar, salt, and cup of bread flour. If using a stand mixer attach the bowl at this time as well as the dough hook with the mixer on low gradually add the rest of the bread flour.
Knead for about 10 minutes by hand or with the dough hook on low to medium speed until the dough is smooth and elastic. Let rest, covered, 15 to 20 minutes.
Punch down the dough (it won't have risen very much) and divide into 8 equal pieces. Roll each piece into a 10 inch rope tapering the ends. Wet the ends to help seal and form into rings, stretching the top end over and around the bottom end and pinching them together underneath. (like a snake eating its own tail) Or alternately, roll each piece of dough into a ball. Stick your thumb through the ball to make a hole. Stretch the hole out about 2 inches. Let rise, covered, on a floured board about 15 minutes, until puffy.
Preheat the oven to 425°F.
Bring to a boil in a large pot:
4 quarts water
1 Tbsp sugar
1/2 tsp salt
Drop the rings 4 at a time into the boiling water. As the bagels surface, turn them over and cook about 45 seconds longer. Skim out and place on an ungreased baking sheet coated with cornmeal.
Bake 20 to 25 minutes, turning after 15 minutes, until golden brown and crisp.