1 potato, peeled and quartered
2 cup boiling water
1 package active dry yeast
4 cup all-purpose flour
1/2 tbsp salt
1 1/2 tbsp sugar
1/4 cup vegetable oil
2 large eggs
1 cornmeal to dust cookie sheet
2 qt water
1 egg white (optional)
A Recipe for
New York-Style Bagels
I drink no more than a sponge. |
| Francis Rabelais - Works. Book i. Chap. v. |
Since Eve ate the apple, much depends on dinner. |
| Lord Byron |
Welcome to the Church of the Holy Cabbage. Lettuce pray. |
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This Recipe for New York-Style Bagels is one of thousands in the Recipes-to-go Bread Cookbook.
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If you enjoy this New York-Style Bagels Recipe - you should enjoy the recipe collections you can find on the websites below:
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| A. Baer |
Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie. |
| Jim Davis, "Garfield" |
This is a recipe for New York-Style Bagels from the recipe cookbook of Recipes-to-go (Bread)
My mother's menu consisted of two choices: Take it or leave it. |
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Forget love... I'd rather fall in chocolate! |
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C is for cookie, it's good enough for me; oh cookie cookie cookie starts with C. |
| Cookie Monster , character on "Sesame Street," U.S. children's television program |
Man is the only animal that can remain on friendly terms with the victims he intends to eat until he eats them. |
| Samuel Butler |
Cooking is like love. It should be entered into with abandon or not at all. |
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Never eat more than you can lift. |
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Directions:
Put potato into boiling water and boil for 15 minutes. Discard potato
and let water cool to about 110 degrees F.
Transfer 1/3 cup of the potato water to a small bowl. Sprinkle yeast
over top of water and stir to combine. Set aside for 3 minutes.
Sift flour, salt, and 1/2 tablespoon of the sugar together into a
large bowl. Add yeast mixture. Stir in another 2/3 cup of the
potato water and the oil. Add eggs one at a time and stir briskly
until a dough ball is formed.
Turn dough out onto a floured surface and knead for about ten minutes
until dough ball is firm, adding a little extra flour if needed.
Place in a greased bowl, turning the dough so all sides are greased.
Cover the bowl with a clean towel and set aside in a warm place for
about 1 hour until dough has risen to double its original size. Punch
the risen dough down to flatten and remove from bowl.
Cut dough into 18 equal pieces and shape each piece into a 6- to
7-inch-long, 3/4-inch-thick rope. Bring the ends of one rope
together and pinch closed. (A little water on the ends will help
secure them.) Repeat until 18 rings are formed. Cover all rings with
the towel and let rise for 20 minutes.
Preheat oven to 450 degrees F. Lightly grease a cookie sheet and
dust with cornmeal.
Bring the 2 quarts water to a boil. Add the remaining tablespoon of
sugar to the boiling water. Drop the bagels into the water one at a
time, cooking each for 3 minutes, turning once. As each bagel is
removed from the water, place it on the cookie sheet. If desired,
paint the tops of the bagels with 1 egg white that has been beaten
with 1 teaspoon water. Bake for 12 to 15 minutes, until golden brown.
Melody Zlatkin
Serves: 18
New York-Style Bagels Recipe brought to you by Recipes To-Go