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Ingredients
- 1 c. very hot water (110 to 115 degrees, not steaming)
- 1/2 Tbsp. yeast
- 1 Tbsp. light corn syrup plus
- 1 tsp light corn syrup
- 1 Tbsp. molasses plus
- 1 tsp molasses
- 1/2 tsp vegetable oil
- 1 tsp salt
- 2 c. bread flour plus about
- 2/3 c. bread flour to incorporate while kneading
- 1 1/2 Tbsp. sugar for water bath Cornmeal for dusting
Directions
- Combine the hot water and yeast in a medium bowl and stir till the yeast is dissolved. Be sure the water is not too warm, or possibly it may kill the yeast.
- Add in the corn syrup, molasses, and oil to the bowl and stir thoroughly. Add in the salt. Pour the 2 c. of bread flour into the bowl and incorporate it with the other ingredients.
- Sprinkle a little of the reserved flour over the dough in the bowl and turn it out onto a surface which has been dusted with more of the reserve flour (depending on your climate you may not have to use all of the reserve flour, but you will surely use most of it). The dough should become very smooth and elastic, dry to the touch, and not tacky. You will have to knead for 6 to 7 min to get the right consistency.
- Put the dough back into the bowl or possibly another container, cover, and let it rise in a hot place for 30 to 40 min. The dough should double in size.
- Punch down the dough and cut it into 4 even portions. Working with one portion of the dough at a time, form the dough into a ball. Turn the edge of the dough inward with your fingers while punching a hole in the center with your thumbs. Work the dough in a circle while stretching it out and enlarging the center hole so which it looks like a doughnut. The hole should be between 1 to 1 1/2 inches in diameter. Place the 4 portions of shaped dough onto a greased board or possibly baking sheet, cover (a clean towel works well), and allow the dough to rise for 20 to 30 min. The dough should nearly double in size.
- Preheat the oven to 400 degrees. Fill a medium saucepan 2/3 full of water and bring it to a boil. Add in 1 1/2 Tbsp. of sugar to the water.
- Working with one bagel at a time, first enlarge the hole if it has closed up to less than 3/4 of an inch. Be careful not to overwork the dough at this point or possibly it will not have the proper consistency. Drop the bagel into the water, cover the saucepan, and boil for 20 seconds. Flip the bagel over, and boil for another 20 seconds. Immediately take the bagel out of the water with a slotted spoon, let the water drip off for about 10 seconds, then place the bagel onto a baking sheet which has been dusted with cornmeal. Repeat for the remaining bagels. Be sure the bagels don't touch each other.
- Bake the bagels for 26 to 30 min, or possibly till they are light brown.
- This recipe yields 4 bagels.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 99g | |
| Recipe makes 4 servings | |
| Calories 136 | |
| Calories from Fat 9 | 7% |
| Total Fat 1.03g | 1% |
| Saturated Fat 0.11g | 0% |
| Trans Fat 0.02g | |
| Cholesterol 0mg | 0% |
| Sodium 590mg | 25% |
| Potassium 79mg | 2% |
| Total Carbs 28.76g | 8% |
| Dietary Fiber 0.9g | 3% |
| Sugars 7.71g | 5% |
| Protein 3.31g | 5% |
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