The satisfying chewy texture of bagels makes them an ideal choice for breakfast on the run, a quick lunch or snack any time of the day.
1 tsp (5 mL) granulated sugar
2/3 cup (150 mL) lukewarm potato water
1 (1 tbsp/15 mL) pkg active dry yeast
3 tbsp (45 mL) vegetable oil
3 cups (750 mL) all-purpose flour
2 tbsp (30 mL) granulated sugar
1-1/2 tsp (7 mL) salt
16 cups (3.8 L) water
2 tbsp (30 mL) granulated sugar
1 egg yolk
1 tbsp (15 mL) water
Poppy seeds or sesame seeds
In large bowl, dissolve 1 tsp (5 mL) sugar in water. Sprinkle in yeast and let stand for 10 minutes or until frothy. Stir eggs and oil into yeast mixture. Stir together 1 cup (250 mL) of the flour, 2 tbsp (25 mL) sugar and salt. Using electric mixer, gradually beat into yeast mixture; beat until smooth, about 2 minutes.
With wooden spoon, gradually stir in enough of the remaining flour to make soft sticky dough.
Knead until smooth and elastic, 5 to 10 minutes. Place in greased bowl, turning to grease all over. Cover with plastic wrap (or greased waxed paper and tea towel); let rise for 1 to 1-1/2 hours or until doubled in bulk and imprint remains when poked.
Punch down dough; knead several times. Divide into 12 equal portions; shape each piece into ball.
Keep pieces covered while shaping bagels.
Then twirl around finger to form ring. Place on floured baking sheet; cover and let rise for 15 minutes.
Poaching Liquid: Meanwhile, in Dutch oven or large kettle, bring water to boil; add sugar. Slip bagels into water, 4 to 6 at a time; cook over medium heat for 1 minute. Turn bagels; cook for 1 minute longer. Using slotted spoon, remove bagels to parchment paper- or greased foil-lined baking sheet.
Glaze: Stir together egg yolk and water; brush over bagels. Sprinkle with poppy seeds. Bake in 400°F (200°C) oven for 20 to 25 minutes or until tops are golden brown and bottoms sound hollow when tapped. Let cool on wire rack.
Tip: Boil 1lb (450g) of potatoes in 1 inch of water. Save water used to boil potatoes. Cover and refrigerate for up to 3 days or freeze for up to 4 months. (Or, dissolve 1 tbsp/15 mL potato flour in 2/3 cup/150 mL lukewarm water.)
Whole Wheat Bagels: When mixing dough, substitute 1/4 cup (50 mL) packed brown sugar for the 2 tbsp (25 mL) granulated sugar, and 2 cups (500 mL) whole wheat flour plus 1 cup (250 mL) all-purpose flour for the 3 cups (750 mL) all-purpose flour.
Rye Bagels: When mixing dough, substitute 1/4 cup (50 mL) packed brown sugar for the 2 tbsp (25 mL) granulated sugar, and 1 cup (250 mL) light or dark rye flour plus 2 cups (500 mL) all-purpose flour for the 3 cups all-purpose flour. Stir 1 tbsp (15 mL) caraway seeds and 1 tbsp (15 mL) grated orange rind into the 1 cup (250 mL) rye flour before combining with yeast mixture. Sprinkle glazed bagels with additional caraway seeds instead of poppy or sesame seeds before baking.
Cinnamon Raisin Bagels: When mixing dough, increase the 2 tbsp (25 mL) granulated sugar to 1/4 cup (50 mL). Stir 1 tsp (5 mL) cinnamon and 1/2 tsp (2 mL) nutmeg into 1 cup (250 mL) of the flour before combining with yeast mixture. After dough has risen once, punch down and knead in 3/4 cup (175 mL) raisins. Sprinkle glazed bagels with cinnamon sugar made from 2 tbsp (25 mL) granulated sugar and 1/4 tsp (1 mL) cinnamon before baking.
Cheese Bagels: When mixing dough, stir 1/2 tsp (2 mL) cayenne pepper into 1 cup (250 mL) of the flour before combining with yeast mixture. Beat into yeast mixture, then stir in 1 cup (250 mL) shredded old cheddar cheese and 1/2 cup (125 mL) freshly grated Parmesan cheese before adding remaining flour. Sprinkle glazed bagels with additional grated Parmesan or cheddar cheese before baking.
Herb Bagels: When mixing dough, stir 2 tbsp (25 mL) each chopped fresh parsley, snipped chives, chopped green onion and chopped fresh basil or tarragon into 1 cup (250 mL) of the flour before combining with yeast mixture.
approx. Per Serving
Pro 1 g
Total Fat 3 g
Sat. Fat 1 g
Carb- 1 g
Chol 9 mg
Sodium 70 mg
Vit A 1%
Vit C 3%