Bagels

1
Bagels

• Jason and Jaslynn

2
Directions

• Pour 1/4 cup of the water into a small bowl and
  sprinkle the yeast over it. Stir with a fork,
  then let the mixture sit for 5 minutes so that
  the yeast can thoroughly dissolve.
• Combine the remaining 1 1/4 cups of water and the
  dissolved yeast in a large mixing bowl. Stir in 3
  tablespoons of the sugar, then stir in the salt.
  Add 2 cups of the flour and stir by hand for 100
  strokes to blend well.
• Stir in enough of the remaining flour, about 1/4
  cup at a time, to make a dough that's firm enough
  to knead.
• Turn the dough out onto a floured surface and
  knead it with floured hands for about 10 minutes,
  using as much of the remaining flour as necessary
  to keep the dough from sticking. When fully
  kneaded, the dough will be firm but supple and
  should hold the imprint of your hand.
• Transfer the dough to an oiled glass or ceramic
  bowl, turning it a few times to coat the entire
  surface. Cover the bowl tightly with plastic wrap
  and place it in a warm, draft-free spot until the
  dough has doubled in bulk, about 1 hour.
• When the dough is ready, punch it down. Turn it
  out onto a floured surface and knead it for 1
  minute. Divide the dough in half, then divide
  each half into 4 equal pieces.
• Shape the 8 pieces into balls, placing them on a
  floured work counter and dusting the tops with
  flour. Let them rest for 2 to 3 minutes, then
  flatten them slightly with your fingers.

3
Ingredients

• 1 1/2 cups tepid water (105F to 110F) plus 1
  tablespoon for the egg wash
• 1 (1/4-ounce) packet active dry yeast (2 1/4
  teaspoons)
• 4 cups bread flour
• 2 tablespoons malt syrup
• 2 teaspoons kosher salt
• 4 teaspoons granulated sugar
• 1 large egg white
• Sesame seeds, poppy seeds, or coarse salt for
  topping

4
Where bagels come from

• Bagels come from Poland. The name Poland
  originates from the name of the tribe

5
Facts about Bagels

• Bagels are made from dough.

6
Bagel Taste

• Bagels have a hearty texture.