My favourite kind of day. I started the Bagels early in the morning and they were out of the oven before 11:00.

If anyone is interested in baking Bagels here is the recipe that I use. And a How to Pictorial.

The only thing I did difference this time is to add a sourdough biga into the mix.

Home Cookin Chapter: Recipes From Thibeault's Table

Bagels

Source: Hors d'oeuvres Cook Book.

I have typed it exactly how the recipe is printed in the book. If you have a bread machine or kitchenaide by all means use it to do most of the kneading. I always like to finish the kneading by hand. You can also make these in to normal size bagels. I have used this recipe for over 20years. I have tried other recipes but this is my favourite one.

2 cups warm water

2 packages active dry yeast

3 tablespoons sugar

1 tablespoon salt

about 5 3/4 cups all-purpose flour, unsifted

3 quarts water with 1 tablespoon of sugar

Cornmeal

1 egg yolk beaten with 1 tablespoon water

about 2 tablespoons poppy or sesame seeds.

.

Stir together water and yeast in large bowl of electric mixer; let

stand 5 minutes to soften yeast. Stir in the Sugar and Salt. Gradually

mix in 4 cups of the flour and beat at medium speed for 5 minutes. With

a spoon, stir in about 1 1/4 cups more flour to make a stiff dough.

turn out on a floured board and knead until smooth, elastic, and no

longer sticky, (about 15 minutes); add more flour as needed to prevent

sticking - dough should be firmer than for most other yeast breads.

Place in a greased bowl, cover, and let rise in a warm place until

almost doubled ( about 40 minutes to 1 hour).

Punch dough down and divide into thirds. Set 2/3 of dough aside on a

floured board; cover with clear plastic. form remaining 1/3 dough in a

log and cut into 16 equal pieces.

to shape, knead each piece into small ball and poke thumbs through

centre. With one thumb in hole (hole should be at least 1/2 inch) work

fingers around perimeter, shaping ball into a small donut like shape

about 1 1/2 inches in diameter. Place bagels on a floured board or tray

and let stand 20 minutes.

Bring water-sugar mixture to a boil in a 4 to 5 quart pan; adjust heat to keep it boiling gently. Lightly grease a baking sheet and sprinkle with cornmeal. Lift bagels carefully and drop into water (about 6 at a time) boil gently for 1 minute turning only once (30 seconds each side). Lift out with slotted spoon and drain very briefly on paper towels, and place on baking sheet. Brush with 1/3 of the egg yolk glaze, sprinkle with seeds and bake in a 400� oven for 20 minutes or until richly browned. cool on racks.

Repeat with remaining 2/3 dough (you may need to punch it down before shaping,) working with 1/3 at a time. Makes 48 cocktail size bagels.

Note:

Here is what I did to make Onion Cheese Bagels:

I sauted some onions in butter just until tender. Not brown.

After the dough had risen, I divided it into three parts. I took one of

the parts, flatten it out and topped with some of the onions and some

grated three year old white cheddar. Then I formed a log and divided it

into 6 parts. Then I just proceeded to make 6 bagels and let them rise

for about 20 minutes. After they were boiled I brushed them with the

oil that the onions were cooked in and then topped them with some of

the onions. The onions got a little more brown then I would have liked

so next time I would wait until half way through baking before adding

the onions. I sprinkled some grated cheddar on top about 5 minutes

before they were finished baking.

I took one batch of the sourdough bread that had been slow rising in the fridge for 30 some hours and set it on the counter earlier so that it would come to room temperature. Baked three loaves. I still have another batch in the fridge and if Moe can stand to eat another pizza I might use it for that.