Recipe for homemade Bagels/Soft Pretzels

May 29, 2006
10,265
200
0
Homemade Bagels:

1/2 tsp Salt
3 C Cool Water(temp important)
4 tsp Dry Yeast
1/2 C Brown Sugar
8 C Bread Flour(or 2.5 pounds)--will not work with All purpose

Combine ingredients and kneed into a dough. Divide approx in half to make working the dough easier.

Roll dough out into a rope 3/4" thick. Make loops with about 9" of the rope and pinch the ends. The loops should be about 3" in diameter. Let rise for about 20-30 minutes before freezing the loops. Freeze on a plate or sheet pan at first to set the forms then transfer to a large plastic bag when firm.

To make soft pretzels, roll the dough out to 1/2" thick. Form each pretzel in the bottom of a pie pan at about 10oz each and freeze. I put three half twists into each pretzel. Pinch the ends of the pretzels to connect them with the base of loop. Each pretzel uses about 20" of dough. Do not rise before freezing and bagging.

To bake, preheat oven to about 400'. Bring about six cups water to boil with about 2 TBS salt in it. Boil the frozen bagel dough one at a time for 1-2 minutes then place on an ungreased baking sheet. Pretzels must be dipped for less than a minute or they will lose their form. Top with poppy or sesame seeds, onion or garlic flakes or Kosher salt. Bake the bagels for about 20-25 minutes or the pretzels for 10-12 minutes or until nicely browned.

16 4oz bagels or 6-7 very large soft pretzels.