Spray a large cookie
sheet with a nonstick cooking spray.
In a food processor
fitted with a paddle attachment or a mixer with a dough hook, combine 2 cups
flour with yeast. Stir sugar, cinnamon
and salt into 1-1/2 cups warm water to dissolve; add to flour and yeast, beat
until combined. Blend in remaining flour
and knead with mixer or food processor 8 minutes; if mixing by hand, knead for 16
minutes on a floured surface. Dough
should be smooth and satiny after kneading.
Cover dough and allow
it to rise in a warm, draft-free place for 30 minutes. Divide into 8 portions and roll each one into
a sausage shape about 6-inches long. Join ends to form a circle. Place bagels on prepared cookie sheet. Cover and allow bagels to rise in a warm
draft-free place for 15 minutes.
Preheat oven to broil. Broil bagels 5-inches from broiler for 5
minutes, turning bagels once to avoid browning. On stovetop, bring 1 gallon of water to a
boil. Place 4-5 bagels at a time in the boiling
water, boiling each batch for 2 minutes turning bagels after 1 minute.
Remove bagels from
boiling water and drain briefly on a wire rack.
Place hot bagels on prepared baking sheet. Bake in a 375°F oven 25 to 30 minutes. When done, bagels will be deep brown, with a
crisp outer crust.
Freeze any bagels not
eaten in 2 days. To reheat, defrost,
split and toast in an electric toaster.
bagels: add 1/2 cup raisins when adding remaining flour.
bagels: add 1/2 cup onions, minced and sautéed, when adding remaining flour.
bagels: add 1/3 cup toasted sesame seeds
when adding remaining flour; before baking, brush bagels with milk and sprinkle
with more sesame seeds, untoasted.
seed bagels: add 1/4 cup poppy seeds when adding remaining flour; before
baking, brush bagels with milk and sprinkle additional poppy seeds over the
bagels: switch out 1-1/2 cups of bread flour for Hodgson Mill Rye Flour. Add
1/4 cup caraway seeds when adding remaining flour.
bran bagels: in a blender cup, mill 1 cup Hodgson
Mill Oat Bran Hot Cereal until fine and flour-like. Substitute for 1 cup of
the Best for Bread flour.
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