- Cooking Time:
- Servings: 4 bagels
- Preparation Time:
- 1 cup very warm water (110 to 115 degrees, not steaming)
- 1/2 tablespoon active dry yeast
- 1 tablespoon plus 1 teaspoon light corn syrup
- 1 tablespoon plus 1 teaspoon molasses
- 1 teaspoon vegetable oil
- 1 teaspoon salt
- 2 cups bread flour (plus about 2/3 cup to incorporate while kneading)
- 1 1/2 tablespoons sugar (for water bath)
- cornmeal (for dusting)
- 1 tablespoon dry minced onion
- 1 tablespoon dry minced garlic
- 1/2 teaspoon poppy seeds
- 1/2 teaspoon caraway seeds
- 1/2 teaspoon sesame seeds
- 1/2 teaspoon kosher salt
- 1. Combine the warm water and yeast a bowl and stir until the yeast is dissolved. Be sure the water is not too hot, or it may kill the yeast.
- 2. Add the corn syrup, molasses, and oil to the bowl and stir thoroughly.
- Add the salt.
- Add the 2 cups of bread flour.
- 3. Using the dough hook on a mixer, mix at slow/medium speed, gradually incorporating more flour until the dough becomes very smooth and elastic, dry to the touch, and not tacky. You may have to use a lot of flour (I usually do!)
- 4. Cover the bowl, and let it rise in a warm place for 30 to 40 minutes. The dough should double in size.
- 5. Punch down the dough and cut it into even portions.
- Working with one portion of the dough at a time, form the dough into a ball.
- Turn the edge of the dough inward with your fingers while punching a hole in the center with your thumbs.
- Work the dough in a circle while stretching it out and enlarging the center hole so that it looks like a doughnut.
- The hole should be between 1 to 1 1/2 inches in diameter.
- Place the 4 portions of shaped dough onto a greased board or baking sheet.
- Cover (a clean towel works well), and allow the dough to rise for 20 to 30 minutes. The dough should nearly double in size.
- 6. Preheat the oven to 400 degrees.
- 7. Fill a medium saucepan 2/3 full of water and bring it to a boil.
- Add 1 1/2 tablespoons of sugar to the water.
- 8. Working with one bagel at a time, first enlarge the hole if it has closed up to less than 3/4 of an inch.
- Be careful not to overwork the dough at this point or it won't have the proper consistency.
- Drop the bagel into the water, cover the saucepan, and boil for 20 seconds.
- Flip the bagel over, and boil for another 20 seconds.
- Immediately take the bagel out of the water with a slotted spoon, let the water drip off for about 10 seconds, then place the bagel onto a baking sheet that has been dusted with cornmeal.
- Repeat for the remaining bagels. Be sure the bagels do not touch each other.
- 9. After the bagels have been arranged on the cornmeal-dusted baking sheet, and while they are still moist, sprinkle a scant teaspoon each of dry minced onion and dry minced garlic over the top of each bagel.
- Combine the poppy seeds, caraway seeds, sesame seeds, and kosher salt in a small bowl. Sprinkle 1/4 of the mixture over the top of each bagel.
- 10. Bake the bagels for 26 to 30 minutes, or until they are golden brown.
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