You can use a full cup of the potato water. Don't throw out the potato - I mashed it and added it to the cheesy potatoes. Finally, if your baking pan won't hold all 18, boil 9. Stop there and brush them with egg wash. Put them in the oven to bake while you boil the remaining bagels. If you use a large enough pot, you can boil more than one at a time, but you don't want them to be crowded.
1 Medium Potato, peeled, quartered ¼ Cup
olive oil
2 1/4 Tsp Active Dry Yeast 2
Large Eggs
4 Cups All Purpose Flour 1
Egg White
½ Tbl Kosher Salt 1
Tsp Water
1/2 Tbl Sugar
Bring a large pot of
water to a boil over high heat; add potato and cook 15 minutes, until softened.
Remove from water, reserving 1/3 cup liquid; drain and set aside.
Cool 1/3 cup cooking liquid
to about 110 degrees in a small bowl then sprinkle yeast over and stir gently.
Set aside for 3 minutes.
Sift flour, salt and
tablespoon of sugar together in a large bowl.
Add yeast mixture. Add oil and
another 2/3 cup water; stir well. Add eggs and stir to form a dough ball.
Turn dough out onto a
floured surface; knead 10 minutes, until firm. Transfer dough to a medium
greased bowl; cover and allow to rise in a warm place 60 minutes.
Punch down the dough
to flatten; remove from bowl. Cut dough into 18 equal pieces; shape each into a
6-inch long, ¾-inch thick rope. Bring the ends of each rope together and pinch
to a close, using a little water on the end to help secure.
Cover all rings
with a towel; allow to rise 20 minutes.
Fill a large pot half full of water, add 1
Tbl of salt and put over high heat to begin to boil.
Preheat oven to 450F.
Put a silicone mat or non stick foil on a baking sheet. Drop bagels into boiling water one at a time,
cooking each 1 1/2 minutes on each side; remove from
water, place on paper towels, and repeat with remaining bagels.
Transfer boiled bagels
to prepared baking sheet. Brush tops of bagels with egg white mixture. Bake 15
minutes, until bagels are golden.
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