Grandma Sherrills Bagels Recipes

Steps:

• Mix flour, hot water, sugar, yeast, and salt in a large bowl; transfer dough to a work surface and knead for 10 minutes. Place dough in a bowl and let rise for 15 minutes.
• Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
• Form dough into 24 balls; punch a hole in the middle of each ball with a finger, creating a bagel shape. Place bagels on the prepared baking sheet; let rise for 20 minutes.
• Bring a large pot of water to a boil; cook bagels, working in batches, in the boiling water, about 45 seconds per side. Place boiled bagels on a clean towel to drain. Return bagels to the baking sheet.
• Bake in the preheated oven until cooked through and lightly browned, 30 to 35 minutes.

Steps:

• Combine the water, yeast, and 3 tablespoons of the sugar in the bowl of an upright mixer fitted with a dough hook. Stir and let stand until foamy, about 5 minutes. Gradually add 4 cups of the flour and the salt, and mix until the mixture comes together.
• Add 1 to 1 1/2 cups additional flour 1/2 cup at a time to make a stiff dough, either stirring with the wooden spoon or working with your hands. Turn out onto a lightly floured surface and knead until smooth and no longer sticky, about 5 minutes, adding just as much flour as needed. (Dough should be heavier and stiffer than regular yeast bread dough.)
• Grease a large bowl with 1 teaspoon of the oil. Place the dough in the bowl, turning to coat. Cover and let rise in a warm, draft-free spot until almost doubled, about 1 hour.
• Grease a baking sheet with the remaining teaspoon of oil.
• Remove the dough from the bowl and punch it down. Divide into 12 equal pieces, about 2 to 3 ounces each, measuring about 4 inches across. Form each piece of dough into a ball. Roll each ball into a 4 to 6-inch log. Join the ends and place fingers through the hole and roll the ends together. Repeat with the remaining dough. Place on the prepared baking sheet, cover with a clean cloth, and let rest until risen but not doubled in a draft-free spot, 20 to 30 minutes.
• Preheat the oven to 400 degrees F.
• Sprinkle the cornmeal on another baking sheet.
• In a large, heavy pot, bring 12 cups of water and the remaining tablespoon of sugar to a boil. In batches, add the bagels to the water and boil, turning, for 30 seconds to 1 minute. Dip the bagel tops in desired toppings. Flip bagels onto the prepared sheet pan. Bake for 5 minutes, turn over and cook for another 30 to 35 minutes.
• Remove from the oven and let cool on a wire rack.

Steps:

• Place all 4 dry ingredients in a large mixing bowl.
• Attach dough hook and turn on the start mixing dry ingredients.
• If any extras are desired in the bagels like chopped green onion or roasted garlic, now is the time to add them. Use about 1/3 - 1/2 cup.
• Slowly add the 3 cups of warm water.
• Dough should look and sound sticky and should not be rising too much on dough hook. If dough is rising too much add a little more water. If dough hook is not engaging the dough much or if the dough sounds 'sloshy' add a bit more flour.
• let mixer knead dough for 10 minutes.
• Dough should not stick to the bowl at the sides or bottom, add 1 tablesoon at a time of flour until dough is not sticking in the bottom middle of bowl.
• Turn out on to the floured counter.
• Knead by hand for a few minutes.
• Place in large bowl with plastic wrap over the top.
• Let rise about an hour.
• (If you would like to mimic a professional proofer which can rise this dough perfectly in 45 minutes -- : Boil a small pot of water on the stove top. Place on bottom of oven and make room for large bowl of dough at top of oven. close oven door and you've created your own steam chamber proofer!).
• After this the dough will be doubled or tripled in size.
• Pull out of bowl and smack down on your floured counter.
• Now using a pastry scraper and a kitchen scale, cut the dough and weigh out 12 approximately 5 oz. pieces.
• wrap each into a ball as you weigh it and place under plastic wrap.
• wait for a few minutes to let balls get slightly puffy and form bagels out of them.
• holding the ball with both hands, push your thumbs through the middle of the ball, push your two index fingers into the hole and rotate quickly, stretching the bagel. place each on a cooking spray covered large pan, leave 2" around all bagels. (I use 2 large round pizza pans).
• when all bagels are made and on pans, place back in proofer (you will need to reboil water and then replace) or let rise under plastic wrap in a warm room. This usually takes 15-20 minutes.
• Get 4 quarts of water in a large 6 quart pot on the boil. (optional: add 1 T of baking soda to the water for more depth in color and taste, or try adding 2 T of honey to the water for a sweet touch).
• Pre-heat oven to 350 deg F. (remove small pot if you made a proofer and adjust racks so that 2 racks are at the top of the oven.).
• Place bagels, 3 at a time upside down in the boiling water for only 15-20 seconds, then turn over and repeat on other side. For turning I use what is called a 'spider' or large, round, slotted spoon.
• remove bagels from water and slide off on to a clean kitchen towel or flour sack for drying.
• When all bagels have been boiled, apply cooking spray to large pans and place bagels on pans. Brush lightly with egg white wash (1 egg white plus 1 T water) if you want to apply seeds such as sesame or poppy.
• No egg wash is needed if you want to top with any kind of cheese, simply sprinkle all over the tops.
• Bake for 30-40 minutes, switching pans on racks and front to back at about 15 minutes.
• Tops should be deep golden brown.