Hellmann's - New York Bagel

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Ingredients

• 440 ml of warm water
• 2 tbsp. active dry yeast
• 3 tsp. brown sugar
• 4 tbsp of vegetable oil
• 1 tbsp. salt
• 750g flour (mixture of white and whole wheat)
• 8 pints of water

Instructions

Dissolve yeast in 440 ml warm water and add the sugar, oil and salt. Stir in 600g of the flour. Add the flour a little at a time until the dough is too stiff to beat. Knead the dough for 10 minutes, adding enough flour so that it can be stretched but isn’t too stiff. Let dough rise in a greased bowl in a warm place until doubled in size.

Push down hard, knead for a few minutes and divide into 18 pieces. Roll each one into a sausage 1 inch in diameter and 6 inches long. Form rings with the mixture, pressing the ends together firmly.

Preheat oven to 375º. Bring the 8 pints of water to a boil, adding 2 Tbsp. of brown sugar. Drop 4 or 5 bagels at a time into the boiling water. Turn them with a long-handled spoon after they rise to the surface and boil for an additional minute.

Lift them out with a slotted spoon and let them rest on a greased cookie sheet while boiling the next 4 or 5 in the same way. Bake for 25 to 30 minutes, until golden brown.

Makes 18 bagels.

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