EF Recipes

3 cups  all purpose flour — plus more if needed
1 teaspoon  salt
2 teaspoons  sugar
1 package  active dry yeast (1/4 ounce — 2 1/4 teaspoons)
1 cup  very warm water (about 120 degrees F)
2 tablespoons  olive oil — divided

1. In a large bowl, combine the flour & salt; set aside. In a small bowl dissolve the sugar & yeast in the water. Add 1 tablespoon of olive oil to the water, then add to flour. mix with your hands until a soft ball forms. ~I use a Kitchen Aid for a variety of reasons, the primary reason is cos it’s fast & easy~

2. Knead on a lightly floured surface for 5 to 7 minutes. ~I use corn meal~ until the dough is smooth & elastic. If the dough is too sticky, add more flour 1 tablespoon at a time

3. Place the dough in a bowl that has been coated with nonstick vegetable spray. turn the dough. Cover with plastic wrap & allow to rise at room temperature for 45 to 50 minutes, until doubled in size. ~at this point turn your oven down to 425 degrees & _carefully_ add more water if necessary - at this point I’ll shape them - I roll them in the corn meal & place them on a cookie sheet that has been sprayed with something like Pam. I have also rolled them in grated Parmesan cheese (you know, the stuff in the jar) for a different flavor. I allow them to rise (they seem to fairly quickly for me) for about 20 minutes, bake for 15 minutes at 425 degrees or until browned on the top~

4. Punch the dough down.

5. Coat a 12 inch deep-dish pizza pan or a 12 inch round cake pan with nonstick vegetable spray. using your fingertips or the heel of your hand, spread the dough so that it covers the bottom of the pan & dough comes three quarters of the way up the sides. ~when I use this recipe to make pizza, I roll it out - it rolls out wonderfully~

6. Cover with plastic wrap & let sit for 10 minutes

7. Uncover & brush with the remaining 1 tablespoon of oil

I then bake it at 425 degrees for 15 minutes, fill it with pizza fixings & return it to the oven til the cheese melts or browns, depends on who the pizza is for - about 10-15 minutes…

4 cups all-purpose flour — (4 to 4 1/2)
1 package active dry yeast
1 1/2 cups warm water (120 - 130F)
2 tablespoons granulated sugar
1 1/2 teaspoons salt
1 tablespoon granulated sugar
1 egg — beaten

1. In a large mixing bowl, combine 2 cups of the flour and the yeast. Add the
warm water, the 2 tablespoons sugar, and salt. Beat with an electric mixer on
low to medium speed 30 seconds, scraping bowl. Beat on high speed 3 minutes.
Stir in as much of the remaining flour as you can.

2. Turn dough out onto a floured surface. Knead in enough remaining flour to
make a moderately soft dough that is smooth and elastic (6 to 8 minutes
total). Cover; let rest 10 minutes. Grease 2 baking sheets; set aside.

3. Working quickly, divide dough into 12 portions. Shape each portion into a
smooth ball. Cover; let rest 5 minutes. With a floured finger, punch a 2-inch
hole in center of each, keeping a uniform shape. Place bagels 2 inches apart
on prepared baking sheets. Reshape so holes are 2 inches in diameter. Cover;
let rise 20 minutes (start timing after first bagel is shaped).

4. Broil raised bagels 5 inches from heat 3 to 4 minutes or until bagels look
set, turning once (tops should not brown). Meanwhile, in a 12-inch skillet or
4 1/2-quart Dutch oven, bring 6 cups of water and the 1 tablespoon sugar to
boiling. Reduce heat; simmer bagels, 4 or 5 at a time, 7 minutes, turning
once. Drain on paper towels. Let stand on towels only a few seconds. (If left
too long, they will stick.)

5. Place drained bagels 2 inches apart on prepared baking sheets. Brush
bagels with beaten egg. Bake in a 375F oven 20 to 25 minutes or until
tops are golden. Remove from baking sheets; cool on wire racks. Place in an
airtight container and store at room temperature for up to 2 days.

EGG BAGELS: Prepare Bagels as directed, except reduce warm water to 1 1/4
cups. Add 2 egg yolks to the flour mixture along with the warm water.

ONION BAGELS: Prepare Bagels as directed, except omit brushing with egg. Cook
1/2 cup finely chopped onion in 3 tablespoons butter or margarine until
tender but not brown. Brush bagels with onion mixture after the first 15
minutes of baking.

POPPY SEED OR SESAME BAGELS: Prepare Bagels as directed, except before
baking, sprinkle with 2 teaspoons poppy seed or toasted sesame seed.

LIGHT RYE BAGELS: Prepare Bagels as directed, except substitute 1 1/4 cups
rye flour for 1 1/4 cups of the stirred-in all-purpose flour. Stir in 1
teaspoon caraway seed with the rye flour.

WHOLE WHEAT BAGELS: Prepare Bagels as directed, except substitute 1 1/2 cups
whole wheat flour for 1 1/2 cups of the stirred-in all-purpose flour.
* TO MAKE AHEAD: Prepare Bagels as directed; cool completely. Place bagels in
a freezer container or bag and freeze up to 3 months. Before serving, thaw
bagels at room temperature for several hours.