Golden Egg Bagels - pareve
1 1/4 cups water
4 tsp. active dry yeast or 2 tsp. instant yeast
2 eggs, beaten
1 tbsp. oil
1 1/2 tbsp. sugar
1 1/2 tsp. kosher salt
4 1/2 - 5 1/2 cups bread flour - preferably unbleached
6 quarts of water
1/2 tsp. kosher salt
l tbsp. sugar
Sesame or poppy seeds
Egg wash: 2 beaten egg whites
Whisk together water, yeast, eggs, oil, sugar and one cup of flour.
Stir in salt and most of remaining flour. Knead 8-10 minutes until
dough is stiff and smooth.
Cover and let rest on a board about 15 minutes.
Meanwhile, line one large baking sheet with a kitchen towel and
another with baking parchment. Fill a large soup pot or Dutch oven
three quarters full with water, sugar and salt. Bring water to a
boil. Preheat oven to 425 degrees F.
Deflate dough if it has risen at all. Then divide into 12 sections.
Form into 10 inch trips, and then form these into bagel rings on a
plain cookie sheet. Let rise 15 to 20 minutes. Bagels should have a
'half proof' - they should appear puffy.
Boil bagels about 1 1/2 minutes each, turning over once. Let dry on
towel lined baking sheet then place on parchment lined baking sheet.
Leave plain, glaze with beaten egg white, or simply top with sesame
or poppy seeds.
Bake until done, about 15-20 minutes, turning bagels once, when
almost baked. If you have a baking stone, finish bagels on the stone
directly. Bake until done, about 15-20 minutes. Yield: 12 bagels.