Bagels

The Jewish Calendar 5736 (1975-76)

1 package dry yeast

3 tablespoons sugar

1 teaspoon salt

1 cup warm water

3 cups flour (approx.)

Sesame, poppy, or caraway seeds, or minced onion

Boiling water to which 1 tablespoon oil has been added

Mix together first four ingredients. Add flour until dough is soft (more flour may have to be added). Turn onto lightly floured board and knead until elastic (probably 8-10 minutes). 

Time for a workout!

Place in greased bowl and turn dough over so that top of dough is also greased. Cover with clean towel and let rise in warm place for 30-40 minutes. Punch dough down. Take pieces of dough and roll between hands to form thin 9-inch strips. Add sesame, poppy, caraway seeds, or minced onion while forming each strip. Roll and pinch together to form a circle.

A lot of the poppyseeds came off during the baking process, which made me sad but didn't affect the overall quality of the bagel.

Put each bagel into pot of boiling water. When bagel rises to top, turn over and remove. Bake on ungreased cookie sheet at 450-500F for 15-20 minutes.

Yield: 1 dozen delicious bagels which freeze well.

As you can see, you need to be assertive about the pinching process or they come apart while baking.

Served with some berry cream cheese and nice maple chicken sausages.

My Rating: 4/5 "I normally view baking as this magical process that I will never be able to fathom. I was utterly shocked that I, a mere human, am able to make bagels. But they were good! A little thicker and breadier than what you get at the grocery store, but all the more delicious because of that. The recipe makes skinny-minny bagels, though, so it's hard to cut them in half for cream cheese. But try this! You can actually do it!"