PREP: 45 minutes RISE: 20 minutes BROIL: 3 minutes COOK: 7 minutes BAKE: 25 minutes at 375°F MAKES: 12 bagels
4¼ to 4¾ cups bread flour
1 pkg. active dry yeast
1½ cups warm water (120°F to 130°F)
3 Tbsp. sugar
1 tsp. salt
¼ cup semolina or cornmeal
1. In a large mixing bowl combine 2 cups of the flour and the yeast. Add the water, sugar, and salt. Beat with a mixer on low to medium 30 seconds. Beat on high 3 minutes. Stir in as much of the remaining flour as you can.
2. Turn dough onto a floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Divide dough into 12 portions and shape into smooth balls. Cover dough and let rest 10 minutes.
3. Working quickly, punch a hole in the center of each ball. Pull center of dough gently and evenly to make a 2-inch hole. Place on a lightly greased or parchment-lined baking sheet; cover and let rise 20 minutes (start timing after the first bagel is shaped).
4. While bagels are still rising, in a 12-inch skillet bring 6 cups water to boiling. Preheat broiler.
5. Broil bagels 5 inches from heat 3 to 4 minutes, turning once (tops should not brown). Turn off broiler; preheat oven to 375°F.
6. Lower six bagels, one at a time, into boiling water. Reduce heat and simmer, uncovered, 7 minutes, turning once. Remove bagels with slotted spatula; set on paper towels. Repeat with remaining bagels.
7. Sprinkle a clean baking sheet with semolina. Place bagels on baking sheet. Bake 25 minutes or until golden. Cool on a wire rack.
Freezing Directions: Prepare bagels; let cool completely. Pack bagels in airtight freezer containers or plastic freezer bags. Seal, label, and freeze up to 2 weeks. Thaw 2 hours at room temperature before serving.
Onion Bagels: Prepare as directed, except stir 2 Tbsp. dried minced onion into the flour along with the yeast.
Raisin Bagels: Prepare as directed, except add ¾ cup raisins with the all-purpose flour that is stirred in at the end of Step 1.
Whole Wheat Bagels: Prepare as directed, except substitute 1½ cups whole wheat flour for 1½ cups of the all-purpose flour that is stirred in at the end of Step 1.
PER BAGEL, PLAIN OR VARIATIONS: 189 cal., 1 g fat (0 g sat. fat), 0 mg chol., 179 mg sodium, 39 g carb., 2 g fiber, 6 g pro.