1
Whisktheyeast,sugar,waterand
milkin a la rgebowluntilyeastis
dissolved.Coverwitha clothand
standin a warmplacefor 10 minutes
oruntilmixtureis frothy.Stirsifted
flour,saltandextrasugarintoyeast
mixture,in twobatches,untilthe
mixture forms a firm dough.2
Turnthedoughontoa lightly
flouredsurface.Don’tusetoo
muchflour,orit willmakethedough
dry.Kneadfor 10 minutes,stretching
andpushingthedough,oruntilthe
doughis smoothandelastic.Or,to use
a standmixerwitha doughhook,knead
on low speed for about 2 minutes.3
Dividedoughinto 12 portions.
Formeachportionintoa ball.
Pressyourthumbintocentreof each
ballto makea hole,spinningball
aroundyourthumbuntiltheholeis
one-thirdthesizeof thebagel.Place
bagelsona greasedand lightly
floured oven tray.4
Workingin batchesof four,drop
bagelsintoa saucepanof boiling
water,ensuringtheydon’ttouch.Boil
for1 minute;turnbagelsoverandboil
for1 minute.Usinga slottedspoon,
transferto twolinedoventrays.Brush
withcombinedeggyolkandwater;
sprinkle with seeds and salt. Bake.STEPby STEP
VARIATIONS
ONIONBAGELS
Omittheseedsin step6; sprinkle
with2½tablespoonsonion flakes
andthe salt flakes.
BLUEBERRY
ORANGEBAGELS
Add2 teaspoonsfinelygratedorange
rindand¾ cupfrozenblueberries
withtheflourin step2. Omitseeds
andsaltflakesin step6; sprinkle
with 2½ tablespoons white sugar.
CINNAMONSULTANABAGELS
Add2 teaspoonsgroundcinnamon
and½ cupsultanaswiththeflour
instep2. Omitseedsandsalt
flakesin step6; sprinklewith
2½tablespoons white sugar.
TEST
KITCHEN
NOTES
Bagelsarebestmadeon
dayofservingandcanbe
frozen for up to 3 months.AWW FOOD•ISSUE FIFTY TWO 103
Bagels