Bagels
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Source: Hors d’oeuvres Cook Book.
I have typed it exactly how the recipe is printed in the book. If you have a bread machine or Kitchenaide by all means use it to do most of the kneading. I always like to finish the kneading by hand. You can also make these in to normal size bagels. I have used this recipe for over 20 years. I have tried other recipes but this is my favourite one.
2 cups warm water
2 packages active dry yeast
3 tablespoons sugar
1 tablespoon salt
about 5 3/4 cups all-purpose flour, unsifted
3 quarts water with 1 tablespoon of sugar
Cornmeal
1 egg yolk beaten with 1 tablespoon water
about 2 tablespoons poppy or sesame seeds.
Stir together water and yeast in large bowl of electric mixer; let stand 5 minutes to soften yeast. Stir in the Sugar and Salt. Gradually mix in 4 cups of the flour and beat at medium speed for 5 minutes. With a spoon, stir in about 1 1/4 cups more flour to make a stiff dough.
Turn out on a floured board and knead until smooth, elastic, and no longer sticky, (about 15 minutes); add more flour as needed to prevent sticking – dough should be firmer than for most other yeast breads.
Place in a greased bowl, cover, and let rise in a warm place until almost doubled ( about 40 minutes to 1 hour).
Punch dough down and divide into thirds. Set 2/3 of dough aside on a floured board; cover with clear plastic. form remaining 1/3 dough in a log and cut into 16 equal pieces.
To shape, knead each piece into small ball and poke thumbs through centre. With one thumb in hole (hole should be at least 1/2 inch) work fingers around perimeter, shaping ball into a small donut like shape
about 1 1/2 inches in diameter. Place bagels on a floured board or tray and let stand 20 minutes.
Bring water-sugar mixture to a boil in a 4 to 5 quart pan; adjust heat to keep it boiling gently. Lightly grease a baking sheet and sprinkle with cornmeal. Lift bagels carefully and drop into water (about 6 at a time) boil gently for 1 minute turning only once (30 seconds each side). Lift out with slotted spoon and drain very briefly on paper towels, and place on baking sheet. Brush with 1/3 of the egg yolk glaze, sprinkle with seeds and bake in a 400° oven for 20 minutes or until richly browned. cool on racks.
Repeat with remaining 2/3 dough (you may need to punch it down before shaping,) working with 1/3 at a time. Makes 48 cocktail size bagels.
Note:
Here is what I did to make Onion Cheese Bagels:
I sauted some onions in butter just until tender. Not brown.
After the dough had risen, I divided it into three parts. I took one of the parts, flatten it out and topped with some of the onions and some grated three year old white cheddar. Then I formed a log and divided it
into 6 parts. Then I just proceeded to make 6 bagels and let them rise for about 20 minutes. After they were boiled I brushed them with the oil that the onions were cooked in and then topped them with some of
the onions. The onions got a little more brown then I would have liked so next time I would wait until half way through baking before adding the onions. I sprinkled some grated cheddar on top about 5 minutes
before they were finished baking.
thibeaultstable.com 
These look beautiful!!!
You knead:) your own bread book published for the public..Really!W/ your own photos.:)
Beautiful bread! You can do bagels with just water and sugar? I always thought I needed lye or baking soda. Good to know.
Looking at your photos I realy must make bagels very soon. they look so delicious…and yes I agree wth Monique….you must have a bread book published wth ur own photos! Spectacular!
I agree with the others, you should have a bread book. I'd certainly buy one. Your pictures always make me want to bake more bread. I feel a bagel day coming on.
Wow…as always your bagels and bread inspire me to bake!Gorgeous!L~xo
Your amazing bagels are the inspiration I need to try the recipe. Salmon, cream cheese and a good bagel make the perfect meal. I would be so proud of myself if I could make a bagel even close to yours, Ann. I'm prepared to give it a try.
Thanks.Dana, I've seen your bagels. They were perfect.Cathy, if you haven't made bagels before, you will be amazed at just how easy they are. I added a link above to the Bagel Pictorial.Ann
stunningly beautiful…
complimenti per questo splendido pane!!!! davvero meraviglioso!
Wow, your breads look amazing! I can't believe you made french baguettes and bagels! You should submit this to yeastspotting!What do you do with the leftover baguettes? I've been wanting to make some, but I live alone, so i don't want to make too much.
I could only dream of this… just so beautiful.
It's been so long since I've made bagels… I think it's about time!! Yours look beautiful, as always. Great photos, Ann!
I've never seen any bread or bagels more beautiful than yours Ann.Stunning photos, every single one. I'm swooning. ;)I'm with Lori, it's been way too long since I've made your bagels. I hope to do so soon. Thank you for all that you share. xo
I wish you lived nearby. I can't get a decent bagel here and I would pay you big bucks to keep me supplied with these!
Memoria, Bread freezes well. I usually bake enough bread on my days off to get us through the week. I wrap each loaf in paper towels and then into freezer bags and into the freezer. Katy, Karen, I'm sure that Mary and Lori will tell you too that bagels are really easy to make. The only skill involved, and it really is minor is the shaping. One of those \”practice makes perfect\” things. Ann
** p e r f e c t ** simply PERFECT !!
Your bagels are beautiful! When you shape them and let them rest/rise for 20 min do you cover them during that time? If yes, what do you use to cover them? I can't wait to try your recipe!
Jen, No you don't need to cover them.~Ann