Old fashioned bagels take some time to make but they’re worth the effort. They’re light and chewy and they’re wonderful with jam or your favourite buttery spread. Make a double batch and freeze some for when you need a quick snack.
1 tsp sugar
3/4 cup warm water
7 1/2 tsp regular yeast
Dissolve sugar in water in a large bowl. Place yeast on top of the water and let stand for 10 minutes. Stir.
2 tbsp oil
2 1/4 cups flour
1 tbsp sugar
2 tsp salt
Beat eggs and oil until well incorporated. Pour into yeast mixture and blend just until mixed. Fold in flour, sugar and salt. and beat until the dough is smooth.
If the dough is sticky add a little flour just to make it pliable.
Knead in a stand mixer for 8 minutes.
Grease a bowl and add the dough to the bowl Cover with a cloth and set in a warm place to rise for 1 1/2 hours until doubled in size.
Take off towel and punch down dough. Divide into 12 pieces and roll into ropes. Cinch each rope at the end to make a circular shape.
Put on a cookie sheet and rise for 15 – 20 minutes.
Bring 16 cups water and 2 tbsp of salt to a boil. Reduce just until boiling. Slip 3 bagels in the water and boil each side for 1 minute. Take out and put on a greased cookie sheet. Repeat for the remaining bagels. Brush the top with a beaten egg.
Bake at 400 degrees Fahrenheit for 20 – 25 minutes until brown.
Cool before serving.
For anothrer bread try Rosemary Parmesan Bread Machine Buns