True bagels are preboiled in slightly alkaline water giving them a distinct flavor. Their history can be traced to a seventeenth-century Viennese baker who made stirrup-shaped rolls to thank the Polish king for defeating the Turks besieging Vienna. The German word for stirrups is Bügel, which became bagel in Yiddish.
Ingredients:
1 cup water
1 package yeast
1 tablespoon sugar
2 teaspoons salt
1 tablespoon oil
1 egg white
1 pound bread flour
1 teaspoon baking soda
Flour for dusting
Method:
1. Warm water to about 90 degrees (32 C).
2. Add yeast, sugar, and 1 teaspoon salt. Let ferment at room temperature about 10 minutes.
3. Add oil and egg white, blend briefly with mixer at low speed.
4. Sift flour and gradually add to mixing bowl, blending ingredients at low speed.
5. Dough will be very stiff; a tablespoon of water may be added if necessary.
6. Knead dough briefly on flour-dusted work surface, cover with kitchen towel, and let rise for 40 minutes.
7. Divide dough into 16 to 20 small balls, each rolled tightly. Shape balls into strands about 7 inches (17,8 cm) long.
8. Shape strands into rings, sealing ends with water.
9. Let rings rise for 20 minutes.
10. Fill saucepan three-quarters full with water; add remaining salt and baking soda.
11. Bring to a boil. Carefully add bagels and poach for 5 minutes.
12. Lift with skimmer onto baking sheet.
13. Bake at 375 degrees (190 C) for 20 minutes.
Yield: 16 to 20, depending on size
Equipment needed: Electric mixer with dough hook, small bowl, flour sifter, work surface, 3-quart wide saucepan, skimmer, baking sheet.
Ingredients:
1 cup water
1 package yeast
1 tablespoon sugar
2 teaspoons salt
1 tablespoon oil
1 egg white
1 pound bread flour
1 teaspoon baking soda
Flour for dusting
Method:
1. Warm water to about 90 degrees (32 C).
2. Add yeast, sugar, and 1 teaspoon salt. Let ferment at room temperature about 10 minutes.
3. Add oil and egg white, blend briefly with mixer at low speed.
4. Sift flour and gradually add to mixing bowl, blending ingredients at low speed.
5. Dough will be very stiff; a tablespoon of water may be added if necessary.
6. Knead dough briefly on flour-dusted work surface, cover with kitchen towel, and let rise for 40 minutes.
7. Divide dough into 16 to 20 small balls, each rolled tightly. Shape balls into strands about 7 inches (17,8 cm) long.
8. Shape strands into rings, sealing ends with water.
9. Let rings rise for 20 minutes.
10. Fill saucepan three-quarters full with water; add remaining salt and baking soda.
11. Bring to a boil. Carefully add bagels and poach for 5 minutes.
12. Lift with skimmer onto baking sheet.
13. Bake at 375 degrees (190 C) for 20 minutes.
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