But for some reason, I felt the need to give this recipe a shot. Boy am I glad I did, too! Crusty, chewy, tender, great bread flavor. This are on the "definitely doing this again" list!
This recipe makes 12 bagels
|Bread Flour||3 cups|
|Active Dry Yeast||2+1/4 tsp|
Baker's Note: If an egg bagel is preferred, reduced water to 3/4 cup and add 1 egg at room temperature.
Combine yeast, 1 cup flour, salt and sugar. Heat water to 120º to 130º F.
Standard Mixer Method
Combine dry mixture and water in mixing bowl with paddle or beaters for 4 minutes on medium speed. Gradually add remaining flour and knead with dough hook(s) 5 to 7 minutes until smooth and elastic. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.