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Ingredients (makes 12)
3 tablespoons granulated sugar
2 (¼ ounce) packages active dry
yeast or 5 teaspoons
2 teaspoons salt
1 cup all-purpose or bread flour
1 cup quick-cooking oats, finely ground (use blender or food
processor)
1 ½ cups warm water
2 ½ cups all-purpose or bread flour
1 large egg, beaten
Combine sugar, yeast, salt, first addition of
flour and oatmeal in a large bowl.
Add warm water; mix with an electric mixer on
low speed until blended. Mix on high speed for 3 minutes, scraping
bowl often.
Gradually add remaining flour to make a stiff
dough. Knead on a floured surface for 10 minutes or until smooth and
elastic. Shape into a ball; place in a greased bowl, turning once to
coat the top. Cover and let rise in a warm place for 1 hour or until
doubled in bulk.
Punch down; rest dough for 15 minutes. Divide
into about 12 portions; shape into 2-inch balls. Cut a hole through
center of each using a hole cutter or pierce each using the handle
of a wooden spoon to form rings. Place rings onto a baking sheet;
allow to rise for about 30 minutes. Preheat oven to 190°C (375°F).
Line a baking sheet with parchment paper and set aside.
Meanwhile, bring a large kettle of water to a
boil. Simmer bagels, two or three at a time, for about 2 minutes on
each side. With slotted spoon, remove from boiling water; place on
prepared baking sheet; brush with beaten egg. At this point, if
using toppings, sprinkle them over bagels. Poppy seeds, sesame seeds
or coarse kosher salt are some of the more traditional toppings.
Repeat with remaining bagels; bake for 25 to 30 minutes at 180°C
(375°F) or until golden brown. Cool on wire rack.
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