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Recipe for Rose's Bagels | Almanac.com

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Rose's Bagels

Yield
Makes 10.
Category
Bread
Course
Breakfast & Brunches
Other
Preparation Method
Bake
Simmer
Sources
Yankee Magazine's Great New England Recipes

Rose's Bagels
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Even the most timid cook can learn how to make plump, glossy bagels if Rose’s directions are followed carefully. For best results, she suggests the following: never let the dough rise too long — twenty minutes at the most; boil the bagels for exactly seven minutes, and in water that has had a spoonful of honey added to it; don’t cook too many at a time; and brush bagels with an egg wash partway through the baking.

Ingredients
4 to 5 cups flour
3 tablespoons sugar
1 tablespoon salt
1 package dry yeast
1 egg yolk
1-1/2 cups very warm water
1 tablespoon honey
1 egg white, beaten
1 tablespoon cold water
Poppyseeds (optional)
Instructions

In a large bowl mix together 1-1/2 cups flour, sugar, salt, and yeast. Gradually add egg yolk and warm water, and beat for 2 minutes at medium speed with an electric beater. Add 1/2 cup more flour and beat at high speed for 2 minutes. With a spoon, stir in enough of the remaining flour to make a soft dough. Turn dough onto a floured board. Knead for 8 to 10 minutes (add more flour if dough is too sticky). Place in an ungreased bowl. Cover, and let rise for 20 minutes (dough will not be doubled). Punch down and turn onto a floured board. Cut into about 10 pieces and roll each piece between your hands to make a rope about 8 or 9 inches long; pinch the ends together to form circles. Place on ungreased baking sheets. Cover and let rise for 20 minutes (not until doubled). In a large shallow pan boil 1-3/4 inches water. Stir in honey. Lower heat and add a few bagels at a time, being careful not to crowd them. Simmer for 7 minutes, turning bagels over halfway through cooking period. Place on a towel to cool for 5 minutes, then place on ungreased baking sheets. Bake bagels at 375 degrees F for 10 minutes. Remove from oven, brush with a mixture of egg white and cold water, sprinkle with poppyseeds if desired, and return to oven. Bake for 20 minutes longer. Cool on wire racks. Serve split and toasted.

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Comments

Colleen Carpen… (not verified)

2 years 10 months ago

My granddaughter has celiac's disease, so I can't use a regular flour. Is it possible to use gluten free flour instead?

Hi, Colleen. We would not suggest substituting with gluten-free flour. However, if you search online for “gluten-free bagel recipe” you would be able to find something to make for your granddaughter. 

Vidya (not verified)

3 years 11 months ago

Hi, I really want to try this recipe. I don't eat eggs, so I am wondering whether I can substitute the egg yoke with something.
Thanks
Vidya

Hi, Vidya. We have not made this recipe without the egg so we can’t guarantee the results. We can offer suggestions for substituting for yokes and egg whites. To substitute for an egg yoke, combine 1 tablespoon of vinegar with 1 teaspoon of baking soda. We’ve learned this is a popular way to sub for eggs in vegan cooking. And this may surprise you—you can substitute egg whites with the water in a can of chickpeas! Use 2 tablespoons of liquid and whip as you would an egg white. Good luck!

Patricia (not verified)

4 years 9 months ago

I’ve been wanting to make these but all I have is rapid rise yeast. Can I still use that? If so, can I just leave out the letting it rise the first time? Thank you for all the great recipes!!