Homemade Bagels Recipe
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 12
- 1 teaspoon salt
- 1/2 cup butter softened
- 1 egg yolk
- 2 tablespoons sugar
- 1 teaspoon active dry yeast
- sesame or poppy seeds optional
- 1-1/4 cups warm milk (110° to 115°)
- 3-3/4 to 4-1/4 cups all-purpose flour
- Carbohydrate 0.251133888893686 g
- Cholesterol 37.8170833505239 mg
- Fat 8.07081861759635 g
- Fiber 0.106472222222222 g
- Protein 0.497187500067963 g
- Saturated Fat 4.99689194855163 g
- Serving Size 1 1 serving (13g)
- Sodium 636.782445670007 mg
- Sugar 0.144661666671464 g
- Trans Fat 0.559049444898434 g
- Calories 74 calories
Directions In a large bowl, dissolve yeast in warm milk. Add the butter, sugar, salt and egg yolk; mix well. Stir in enough flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Shape into 12 balls. Push thumb through centers to form a 1-1/2-in. hole. Stretch and shape dough to form an even ring. Place on a floured surface. Cover and let rest for 10 minutes; flatten bagels slightly. Fill a Dutch oven two-thirds full with water; bring to a boil. Drop bagels, two at a time, into boiling water. Cook for 45 seconds; turn and cook 45 seconds longer. Remove with a slotted spoon; drain well on paper towels. Sprinkle with sesame or poppy seeds if desired. Place 2 in. apart on greased baking sheets. Bake at 400degrees for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 1 dozen. Originally published as Homemade Bagels in Best of Country Breads 2000, p102
