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Bagels II

"Making bagels is fun, but it is a bit little bit of paintings. You may additionally use any topping that you want or none at all. We endorse sesame seeds, poppy seeds or Kosher salt."

Ingredients :

2 cups warm water (a hundred and ten stages F/forty five ranges C)
half of (.25 ounce) package active dry yeast
2 tablespoons white sugar
1 tablespoon vegetable oil
7 cups bread flour
1 tablespoon salt
1 tablespoon white sugar
3 tablespoons poppy seeds (non-compulsory)

Instructions :

Prep : 50M	Cook : 12M	Ready in : 2H30M

In big bowl, sprinkle yeast over warm water to melt; stir to dissolve. Add 2 tablespoons sugar, oil, 6 cups of flour, and salt. Mix very well till the dough bureaucracy up and leaves the edges of the bowl. Turn dough out on floured board and knead, including small amounts of flour as important. Bagel dough should be quite stiff. Work in as much more flour as you can effortlessly knead. Knead till smooth and elastic, 12-15 mins.
Roll the dough right into a ball, region it in a large oiled bowl, and turn to coat. Cover and allow completely upward thrust until an impact made with your finger stays and does now not sink into the dough (approximately an hour).
Punch down and reduce into thirds, and roll every piece among your fingers into a rope. Cut every rope into four same portions and shape into balls. Roll the first ball into every other rope this is approximately 2" longer than the width of your hand. Make a ring with the dough, overlapping ends approximately half of" and sealing the ends through rolling along with your palm on the board. If the dough resists rolling, dab on a drop of water along with your finger. Evenly region the bagels on 2 nonstick baking pans or very gently oiled baking sheets. Cover and allow stand until puffy, about 20 mins.
While bagels are proofing, fill a four quart saucepan 2/3 complete with cold water; upload 1 tablespoon sugar and convey to a boil. When geared up to cook dinner, drop 2 or 3 bagels at a time into the boiling water and wait till they rise to the top. Cook for a complete of one minute, turning once.
Carefully lift every bagel out with a slotted spoon or skimmer. Drain momentarily. Turn right into a dish with topping, if preferred. Evenly area bagels on 2 nonstick baking pans or very gently oiled baking sheets.
Bake with steam in a preheated 500 degree F (260 degrees C) oven until nicely-browned, approximately 20 mins. Turn bagels over whilst the tops start to brown, and continue baking till completed.

Notes :

Reynolds® Aluminum foil may be used to preserve food wet, prepare dinner it flippantly, and make clean-up easier.

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