New York Style Bagels – Riggle Recipes

Prep: 90

Cook: 25

Serves: 8

Breads-Dough and Breakfast

Bloom yeast by mixing warm water, yeast and sugar, and give a stir. Set aside for 10 min until foamy.
Add Flour to mixing bowl with salt.
Add yeast mixture when foamy and mix until all flour is Just incorporated.
Place dough hook in mixer and kneed this for 8 minutes until dough is smooth. (you can do my hand on the counter too)
Place dough ball in an oiled bowl, cover bowl with damp towel and set in oven (turned off) for 1 hour.
Punch the bitch down like it owes you money.
Turn dough out onto a lightly floured work surface and divide into 8 parts.
Fold the sides of each ball out and into the middle of the dough ball. On a dry surface roll the dough ball around to make tight tiger claw style. Seam side down.
Cover for 10 minutes.
With a floured finger and thumb press a hole through the center of the dough ball and then with 2 index fingers, roll one over the other and stretch about a 1 inch hole in the center. Repeat for each one.
In a pot of boiling water, add the baking soda.
Have a lightly oiled sheet pan ready and oven at 425.
Drop around 4 bagels into the water not crowing the pool and boil 1 minute per side then flip over on the other side. Use a slotted spoon or spider.
With 1 egg scrambled brush each one of these ugly wrinkled this with egg wash, lightly without dripped onto the pan.
Apply bagel seasoning if you wish.
Bake at 425 for 20 minutes or until golden brown.
Place on wire rack.

Tips:
Put some bagel seasoning on these