Golden Egg Bagels
This bagel is great for sandwiches or simply served with mayo and sliced tomatoes for a light lunch. These are only baked, not boiled first, as for traditional bagels.
1 1/3 cups warm water
5 teaspoons instant yeast
1/3 cup vegetable oil
1/3 cup sugar
2 1/4 teaspoons salt
4 1/2 – 5 1/2 cups bread flour, approximately
Egg wash (1-2 beaten eggs and a pinch each of sugar and salt
Sesame or poppy seeds
In a large bowl, or bowl of an electric mixer, hand whisk together water, yeast, eggs, oil, sugar and one cup of flour. Stir in salt and most of remaining flour and beat well,. Then attach dough hook (for electric mixer)and use slow speed, or hand knead 8-10 minutes until dough is stiff and smooth.
Cover bowl lightly with plastic wrap and let rise 20 minutes. Gentle deflate dough in bowl, then remove. Divide into 8-10 sections. Form into 8 inch strips, and then form these into bagel rings and place on a parchment paper lined cookie sheet.
Cover lightly with plastic wrap and let rise 20 to 40 minutes or until rather puffy.
Preheat oven to 400 F.
Brush with beaten eggs and sprinkle on sesame or poppy seeds.
Bake until done – 18-20 minutes or until golden brown.
Makes 8-10 bagels