“For the bagel-lover this crunchy cornmeal version will be a special treat.”
READY IN:
1hr 30mins
YIELD:
12 bagels
UNITS:
US

Ingredients Nutrition

Directions

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

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