Emeril Legassi recipe for making bagels from scratch.<\/p>\n
Ingredients
\n2 cups warm water, about 110 degrees F
\n2 (1\/4-ounce) packets active dry yeast
\n3 tablespoons granulated sugar, plus 1 tablespoon
\n5 to 6 cups all-purpose flour
\n2 teaspoons salt
\n2 teaspoons vegetable oil
\n2 tablespoons yellow cornmeal
\nOptional Toppings:
\n1\/2 cup lightly toasted chopped onions (2 teaspoons each)
\n2 tablespoons poppy seeds (about 1\/2 teaspoon each)
\n2 tablespoons sesame seeds (about 1\/2 teaspoon each)
\n1 tablespoon kosher salt (about 1\/4 teaspoon each)
\nDirections
\nCombine the water, yeast, and 3 tablespoons of the sugar in the bowl of an upright mixer fitted with a dough hook. Stir and let stand until foamy, about 5 minutes. Gradually add 4 cups of the flour and the salt, and mix until the mixture comes together.<\/p>\n
Add 1 to 1 1\/2 cups additional flour 1\/2 cup at a time to make a stiff dough, either stirring with the wooden spoon or working with your hands. Turn out onto a lightly floured surface and knead until smooth and no longer sticky, about 5 minutes, adding just as much flour as needed. (Dough should be heavier and stiffer than regular yeast bread dough.)<\/p>\n
Grease a large bowl with 1 teaspoon of the oil. Place the dough in the bowl, turning to coat. Cover and let rise in a warm, draft-free spot until almost doubled, about 1 hour.<\/p>\n
Remove from the bowl and punch down the dough. Divide into 12 equal pieces, about 2 to 3 ounces each, measuring about 4 inches across. Form each piece of dough into a ball. Roll each ball into a 4 to 6-inch log. Join the ends and place fingers through the hole and roll the ends together. Repeat with the remaining dough. Place on a lightly greased surface, cover with a clean cloth, and let rest until risen but not doubled in a draft-free spot, 20 to 30 minutes.<\/p>\n
Preheat the oven to 400 degrees F.<\/p>\n
Grease a baking sheet with the remaining teaspoon of oil.<\/p>\n
In a large, heavy pot, bring 12 cups of water and the remaining tablespoon of sugar to a boil. In batches, add the bagels to the water and boil, turning, for 30 seconds to 1 minute. Flip bagels onto the prepared sheet pan. Bake for 5 minutes, turn over and cook for another 30 to 35 minutes.<\/p>\n
Remove from the oven and let cool on a wire rack.<\/p>\n","protected":false},"excerpt":{"rendered":"
Emeril Legassi recipe for making bagels from scratch.<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[74,20,1],"tags":[],"class_list":["post-805","post","type-post","status-publish","format-standard","hentry","category-bagels","category-breads","category-uncategorized"],"_links":{"self":[{"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=\/wp\/v2\/posts\/805","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=805"}],"version-history":[{"count":3,"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=\/wp\/v2\/posts\/805\/revisions"}],"predecessor-version":[{"id":908,"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=\/wp\/v2\/posts\/805\/revisions\/908"}],"wp:attachment":[{"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=805"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=805"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=805"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}