The word bagel comes from the Yiddish term beygel, from the German word for 'bracelet' or 'ring'. These chewy, dense rings make great sandwiches, or just brush them with butter, pan-grill them and serve them with cream cheese.
3 tablespoons granulated sugar
2 (0.25-ounce) packages active dry yeast, or 4 1/2 teaspoons
2 teaspoons salt
1 cup all-purpose or bread flour
1 cup quick-cooking oats, finely ground (use blender or food processor)
1 1/2 cups warm water
2 1/2 cups all-purpose or bread flour
1 large egg, beaten
- Combine sugar, yeast, salt, first addition of flour and oatmeal in a large bowl.
- Add warm water (105°F to 115°F / 40°C to 45°C); mix with an electric mixer on low speed until blended. Mix on high speed for 3 minutes, scraping bowl often.
- Gradually add remaining flour to make a stiff dough. Knead on a floured surface for 10 minutes or until smooth and elastic. Shape into a ball; place in a greased bowl, turning once to coat the top. Cover and let rise in a warm place for 1 hour or until doubled in bulk.
- Punch down; rest dough for 15 minutes. Divide into about 12 portions; shape into 2-inch balls. Cut a hole through center of each using a hole cutter or pierce each using the handle of a wooden spoon to form rings. Place rings onto a baking sheet; allow to rise for about 30 minutes. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper and set aside.
- Meanwhile, bring a large kettle of water to a boil. Simmer bagels, two or three at a time, for about 2 minutes on each side. With slotted spoon, remove from boiling water; place on prepared baking sheet; brush with beaten egg*. Repeat with remaining bagels.
- Bake for 25 to 30 minutes at 375°F (190°C) or until golden brown. Cool on wire rack.
Makes 12 bagels.
*At this point, if using toppings, sprinkle them over bagels. Poppy seeds, sesame seeds or coarse kosher salt are some of the more traditional toppings, but oatmeal, garlic or onion flakes or crushed red pepper are not unheard of.