Steps: |
| -Combine 1/2 cup water, yeast, sugar and 1/4 cup of the flour in a bowl. Allow to rest until small bubbles form. Add remaining water. |
| -Add salt. Incorporate flour 1/2 cup at a time until a stiff dough is formed. Knead until smooth and elastic (about 8-10 minutes). |
| -Place dough in a greased bowl, turning to grease the top. Cover and allow to rise in a warm place for about 40 minutes. |
| -Punch down dough and turn out on a lightly floured board. Portion into 12 equal pieces. Form each piece into a smooth ball. (Learn How) |
| -Poke your thumb through the center. Twirl on your finger until the hole is quarter-sized. Place shaped dough on a lightly greased baking sheet. |
| -Wrap baking sheet tightly with plastic wrap and refrigerate as little as 2 hours and as much as 24. |
| -When you are ready to cook the bagels, bring a pot of water to a simmer. Dissolve an additional tablespoon of sugar and salt into the water. |
| -Preheat the oven to 450 degrees. Remove the bagels from the refrigerator. Allow them to come to room temperature. |
| -One at a time, boil the bagels 30 seconds on each side. Remove the bagels to a tray lined with a rack. Repeat until all the bagels are boiled. |
| -Brush the tops of the boiled bagels with the beaten egg white. Lightly press on topping (sesame seeds, poppy seeds, coarse salt) if desired. |
| -Move bagels to a greased baking sheet. Bake at 450 degrees for 5 minutes. |
| -Turn the oven down to 425 degrees and continue to bake 20-25 more minutes until golden. |
Pairs With: |
| Gravlax (GRAHV-lahks) |
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