Bread Flour Bagels

Recipe By:
Sweet_Love
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  • Total Time 75 min Ico-add
  • Yield 12 Servings
  • Level Medium

Bread flour is called for when you want the loftiness or chewiness that the extra gluten provides. So, these bread flour bagels have a chewy texture compared to ones made with all purpose flour.
 

Ingredients

  • 2 packets active dry yeast
  • 1 1/2 ounces sugar
  • 3/4 pint heated water (105 to 115 degrees f)
  • 3 1/2 cups bread flour
  • 1/2 ounce salt
  • 2 quarts boiling water
  • 1 tablespoon sugar
  • 1 egg white, beaten
  • Salt; sesame, poppy or caraway seeds for topping
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Directions

  1. 1. Mix yeast, sugar and heated water. Let stand for two or three minutes.
  2. 2. Mix two cups of bread flour and the salt and add to the yeast mixture. Add remaining 1 1/2 cups flour. Knead for 5 minutes, adding flour if dough sticks to the table. Bagel dough should be firm.
  3. 3. Place dough in a clean, greased bowl. Cover and let rise until double, about one hour.
  4. 4. Divide dough into 12 pieces and shape each into a ball. Allow the dough to relax for three to four minutes; flatten with your palm.
  5. 5. With your thumb, press deep into the center of the bagel and tear open with your fingers. Pull the hole open. Place bagels on a sheet and cover for about 10 minutes.
  6. 6. Preheat oven to 450 degrees F.
  7. 7. Bring the two quarts of water to a boil and add the sugar. Put two or three bagels at a time into simmering water for about 45 seconds, turning once.
  8. 8. Drain and place on greased baking sheets. Brush with beaten egg white and sprinkle with the toppings of your choice.
  9. 9. Bake for 35 minutes, turning over when bagels are light brown. Bagels are done when they are brown and shiny.
  10. 10. Let cool on a wire rack.