Bagels In Metric Converstion For Europeans Recipes

Steps:

• Mix together the unsifted flour, 3 tablespoons sugar, 1-1/2 teaspoons salt, yeast, water, and butter in the bread machine on the manual setting.
• OR, mix 1-1/2 cup flour, 3 tablespoons sugar, 1-1/2 teaspoons salt, and yeast.
• Heat water and butter to 120-130°F.
• Add water to dry ingredients; beat 2 minutes at medium speed on mixer.
• Add 1/2 cup flour, beat at high speed 2 minutes.
• Stir in more flour to make a stiff dough.
• Knead 8-10 minutes.
• Cover and let rise.
• Punch down.
• Cover; let rest 15 minutes.
• Remove from bread machine.
• Divide dough into 12 pieces; shape 3 pieces into smooth balls.
• Poke a 1-inch hole in each.
• Drop bagels into a large skillet with 1 inch water (simmering) with 1 tablespoon sugar and 2 teaspoons salt in the water.
• Cook on medium low heat for 3 minutes, turn and cook 2 minutes; turn again, cook 1 minute more.
• Drain on towels.
• Repeat for rest of dough.
• Place on greased cookie sheet.
• Bake at 375°F (190°C) for 20-25 minutes.
• Remove from sheets and cool.
• If desired, before baking, mix 1 egg white and 1 tablespoon water, brush on bagels, and sprinkle with sesame, poppy, or caraway seeds.

Steps:

• In large bowl, sprinkle yeast over warm water to soften; stir to dissolve.
• Add 2 tablespoons sugar, oil, 6 cups of flour, and salt.
• Mix thoroughly until the dough forms up and leaves the sides of the bowl.
• Turn dough out on floured board and knead, adding small amounts of flour as necessary.
• Bagel dough should be pretty stiff.
• Work in as much extra flour as you can comfortably knead.
• Knead until smooth and elastic, 12-15 minutes.
• Roll the dough into a ball, place it in a large oiled bowl, and turn to coat.
• Cover and let fully rise until an impression made with your finger remains and does not sink into the dough (about an hour).
• Punch down and cut into thirds, and roll each piece between your palms into a rope.
• Cut each rope into 4 equal pieces and shape into balls.
• Roll the first ball into another rope that is about 2" longer than the width of your hand.
• Make a ring with the dough, overlapping ends about 1/2" and sealing the ends by rolling with your palm on the board.
• If the dough resists rolling, dab on a drop of water with your finger.
• Evenly place the bagels on 2 nonstick baking pans or very lightly oiled baking sheets.
• Cover and let stand until puffy, about 20 minutes.
• While bagels are proofing, fill a 4 quart saucepan 2/3 full with cold water; add 1 tablespoon sugar and bring to a boil.
• When ready to cook, drop 2 or 3 bagels at a time into the boiling water and wait until they rise to the top.
• Cook for a total of 1 minute, turning once.
• Carefully lift each bagel out with a slotted spoon or skimmer.
• Drain momentarily.
• Turn into a dish with topping, if desired.
• Evenly space bagels on 2 nonstick baking pans or very lightly oiled baking sheets.
• Bake with steam in a preheated 500 degree F (260 degrees C) oven until well-browned, about 20 minutes.
• Turn bagels over when the tops begin to brown, and continue baking until done.