AUTHENTIC BAGELS

AUTHENTIC BAGELS image

Yield 12

Number Of Ingredients 8

Steps:

In a small saucepan over medium heat combine the milk, butter, sugar and salt. Stir until the butter has melted. Remove the pan from the heat and let cool to tepid. In a large bowl add the yeast and tepid milk mixture and whisk to combine. Let sit 5 minutes for the yeast to proof (foam). In a small bowl, whisk the egg white until frothy. Stir the egg white into the yeast mixture. Stir the flour into the yeast mixture to form a dough. Remove the dough to a floured surface and knead about 5 minutes. WARNING: The dough will be rather stiff, very unlike a typical bread-like dough. Place the dough back into the bowl, cover and let rise 1 hour (it's actually resting as it won't rise that much). Bring a large pot of water to a boil over high heat. Remove the dough from the bowl and cut off a piece big enough to form into a 7-inch rope. Bring the ends of the dough rope around to meet each other and pinch the ends to secure them. Yes, they'll look like an anorexic donut! Let the bagels rest 5 minutes. Place, in batches, the bagels into the boiling water for about 4 minutes per side. Pre-heat oven to 400 degrees. Line a baking sheet with parchment paper. Place the boiled bagels onto the prepared baking sheet. In a small bowl whisk the egg yolk and the cold water. Brush the egg-wash onto the bagel and top with poppy seeds (or whatever topping you choose). Place in oven and bake until golden brown. Remove from oven and let cool on a rack.