Basic Bagels

Because this is a relatively small batch of dough, you can mix and knead it in the food processor to save time.
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Yields: 16 servings
Prep Time: 1 hour 10 mins
Cook Time: 0 hours 30 mins
Total Time: 2 hours 50 mins
3 1/2 c. all-purpose flour
2 tsp. sugar + 1 tablespoon sugar
1 tsp. salt
1 package (1/4 ounce) active dry yeast
1 1/4 c. very warm water (125°F-135°F)
8 c. cold water + 1 tablespoon cold water
1 egg, beaten
2 tbsp. poppy seeds, sesame seeds or caraway seeds
  1. In a food processor, combine 3 cups of the flour, 2 teaspoons of the sugar, salt and yeast. Turn the processor on and gradually add the warm water through the feed tube, processing until the dough forms a smooth ball that cleans the sides of the bowl. If the dough is too sticky to clean the sides of the bowl, add the remaining 1/2 cup flour, a tablespoon at a
  2. time. Cover the bowl with a damp cloth and let the dough rise until it doubles in bulk.
  3. Coat 2 no-stick baking sheets with nostick spray. Turn the dough out onto a surface lightly coated with no-stick spray and gently knead to eliminate air bubbles. Divide the dough into 16 equal-size pieces. Roll each piece into a ball and press your thumb into the center to make a hole. Using your thumbs and fingers, gently stretch and pull the dough from the center to widen the hole. Place the bagels on the prepared baking sheets. Cover with a damp cloth and let rise in a warm place for 10 minutes, or until puffy. (Do not let overrise, or the dough will flatten when cooked.)
  4. Preheat the oven to 375°F.
  5. In a large saucepan, combine 8 cups of the cold water and the remaining 1 tablespoon sugar. Bring to a boil over high heat. Reduce the heat to medium-high and maintain a gentle boil. Place 2 of the shaped bagels in the boiling water for 30 seconds, turning once. Using a slotted spoon, remove the bagels from the water and return to the baking sheets. Repeat with the remaining bagels.
  6. In a small bowl, combine the egg and remaining 1 tablespoon cold water. Brush over the bagels and sprinkle with the seeds.
  7. Bake for 20 to 25 minutes, or until light golden brown. Immediately transfer the bagels to wire racks to cool.
To make the bagels without a food processor, combine 2 cups of the flour, the sugar, salt and yeast in a large bowl. Beat in the warm water until the mixture is smooth. Gradually add the remaining flour to make a stiff but smooth dough. Turn out onto a floured surface and knead until the dough is smooth and satiny. Return to the bowl, cover and let rise until the dough doubles in bulk.

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