Recipe: Sesame Seed Bagels and Cinnamon Raisin Bagels

SESAME SEED BAGELS

1 tsp sugar
1 cup warm water
1 tbsp dry yeast
2 eggs
1 tbsp vegetable oil
3 1/2 cup all-purpose flour (approx)
2 tsp salt

POACHING LIQUID:
16 cup water
2 tbsp sugar

GLAZE:
1/2 cup sesame or poppy seeds
1 egg, beaten

In a large bowl, dissolve 1 teaspoon sugar in 1 cup warm water. Sprinkle yeast over top. Let stand for 10 minutes until frothy.

Whisk in eggs with oil. Beat in 2 cups of the flour, sugar and salt until smooth. Gradually stir in enough of the remaining flour to make a soft but not sticky dough. Turn onto a floured surface and knead for 8-10 minutes until smooth and elastic and dough springs back when poked with finger. Place in a greased bowl, turning to grease all over. Cover with plastic wrap and tea towel. Let rise in warm place for 1 to 1 1/2 hours or until doubled in bulk.

Punch down; knead several times. Divide into 12 equal pieces. Roll each into a 12-inch rope, covering pieces with towel while working. Bring ends of dough together, overlapping by about 1-inch and stretching overlap around other end to meet underneath. Pinch firmly to seal. NOTE: Unless ends are pinched together very firmly, they will come apart in the water.

TO POACH THE BAGELS:
In a wide saucepan, bring water to a boil; add sugar. Slip bagels into water, 3 to 4 at a time; cook over medium heat for 1 minute. Using slotted spoon or spatula, remove bagels to well greased or parchment lined baking sheets.

TO GLAZE AND BAKE THE BAGELS:
Place sesame seeds in a dish. Brush bagels with egg. Dip bagels in seeds. Return to baking sheet.

Bake at 400 degrees F for 20-25 minutes or until tops are golden and bottoms sound hollow when tapped. Transfer to a rack to cool.

VARIATION:

WHOLE WHEAT CINNAMON RAISIN BAGELS:
Substitute 1-cup whole-wheat flour for all-purpose. Increase 2 tbsp. sugar to 1/4 cup. Stir in 2 tsp. cinnamon along with eggs. After punching down dough, thoroughly knead in 1-cup raisins.

From: SkyPilot
Newsgroups: alt.bread.recipes, 10-5-98