EF Recipes

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.

4 cups Unbleached White Flour
2 Tsp Salt
1 Tbsp Malt Syrup Or Powder
4 Tsp Vital Wheat Gluten
1 1/2 Tsp Dry Yeast
1 1/4 cups Warm Water (80 - 90F)

Mix flour, salt malt, vital wheat gluten, yeast & water in bowl of mixer
with regular beater at the lowest speed for about 4 minutes. Then switch
to the dough hook & increase the speed to 2. Continue mixing until dough
is cohesive & stiff, 8-10 minutes.

Turn dough on to work surface; divide into 8 portions, about 4 ounces
each. Roll pieces into smooth balls & cover with a towel or plastic wrap
to rest for 10 minutes.

Roll dough balls into a rope approx 11-inches long. Overlap the ends of
the rope about 1-inch & wet the ends & then pinch the overlapped area together.

Place the bagels on a teflon coated sheet or cornmeal dusted parchment
covered baking sheet. Cover tightly with foil. Refrigerate overnight.
(12-18 hours).

The next morning take the bagels out of the refrigerator & let stand for
approx 20 minutes. Drop the bagels into a kettle of boiling water & let
sit there for approx 45 seconds & then turn over with a chinese skimmer or
a slotted spoon letting them sit for another 45 seconds.

Preheat oven to 450F. Set rack to center position. Apply toppings to the
bagels and place the bagels on the baking sheet. Bake for approx 20 minutes.

You can use your bread-making machine to make these also–just use the
dough only setting & take the dough out before any rising cycle starts.

TOPPINGS:

• 2 tb of sesame seeds
• poppy seeds,
• sunflower seeds
• 1 tb each of caraway seeds,sea or kosher salt
• dehydrated onion
• dehydrated garlic flakes