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  Bagels
  Category: Breads
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 192
Ingredients:
5 cup Flour
1 package Active dry yeast
1 tbsp Kosher (or regular) salt
1 1/2 cup Warm water (110 to 115
Degrees)
2 tbsp Honey
1 Egg white lightly beaten
Instructions:
In the bowl of an electric mixer, combine 1 cup of the flour, the
yeast and salt. Add the water and honey and beat until smooth. Add
the remaining flour,1 cup at a time, to make a soft dough. Turn the
dough out onto a generously floured board and continue working on the
flour until the dough is stiff enough to knead. Knead until smooth
and elastic, 5 to 10 minutes. Cover with a towel and let rise 15
minutes. Divide the dough into 8 to 12 equal portions. Shape each
portion into a flattened ball. With your forefinger, poke a hole in
the center. Stretch and rotate the dough until the hole is 1 1/2 to 2
inches wide. Place the bagels on a well-floured board, cover with
another towel, and let them rise for 20 minutes. Preheat oven to 375
degrees. Fill a large shallow pan (a wok works well) with 3 inches of
water. Bring the water to a boil, reduce the heat and simmer. Add a
few bagels at a time and simmer for 5 minutes (turning once or
twice). Remove the bagels from the pan with a slotted spoon and drain
on a towel. Place the bagels on well-oiled baking sheets, brush with
egg white and sprinkle with topping of your choice. Bake for 30
minutes, until well browned. Transfer to racks to cool. SUGGESTED
TOPPINGS: Kosher salt, finely chopped onions or garlic, poppy, sesame
or caraway seeds.
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