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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 6 |
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For the bagel-lover this crunchy cornmeal version will be a special treat. Ingredients:
3 -3 1/4 cups all-purpose flour |
1/2 cup cornmeal |
2 1/4 teaspoons yeast (or one packet) |
2 tablespoons sugar |
1 1/2 teaspoons salt |
1 cup water |
2 tablespoons oil |
1 egg |
Directions:
1. Preheat oven to 375°F degrees.
2. In large mixer bowl, combine 1 cup flour, cornmeal, yeast, 2 tablespoons sugar and salt: mix well.
3. Add very warm water (120-130°) and oil to flour mixture.
4. Add egg.
5. Blend at low speed until moistened: beat 3 minutes at medium speed.
6. By hand, gradually stir in enough remaining flour to make a soft dough.
7. Knead on floured surface until smooth and elastic, 3 to 5 minutes.
8. Place in greased bowl, turning to grease top.
9. Cover and let rise in warm place until doubled, about 1 hour (30 minutes for quick rise yeast).
10. Punch down dough.
11. Divide into 4 parts.
12. Divide each part into 3 pieces.
13. On lightly floured surface, shape each piece into a smooth ball.
14. Punch a hole in the center with a finder.
15. Pull dough gently to make a 1 to 2-inch hole.
16. Heat 2 quarts of water and 2 tablespoons sugar to boiling.
17. Place a few bagels at a time in boiling water.
18. Simmer 3 minutes, turning once. Remove with slotted spoon.
19. Place on greased cookie sheet.
20. Brush tops with 1 egg white, slightly beaten: sprinkle with poppy or sesame seeds.
21. Bake at 375° for 20 to 25 minutes until golden brown.
22. Remove from cookie sheets: cool.
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