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Water Bagels (Plain) (32) Posted in reply to a message board request. This is a recipe for plain, "NYC style", water bagels. IMHO, this recipe makes a very good bagel. I've had this recipe for some 40+ years, and I'm clueless as to where/who I originally got it from. Prep time includes the rising time. Note: The natural minerals in your local tap water will make a difference in the end product.
by Dee514 · published 2003-03-11
Open original recipe Yeast Breads
07 Place dough in ungreased bowl, cover and let rise in warm, draft free place for 20 minutes.
08 (Dough will NOT be doubled in bulk.) Punch dough down and turn out on to a lightly floured board.
09 Roll dough into a rectangle, 12 x 10 inches.
10 Cut dough into 12 equal strips, 1 x 10 inches each.
11 Pinch ends of strips together to form a circle.
12 Place on ungreased baking sheets.
13 Cover and let rise in warm, draft free place for 20 minutes.
14 (Dough will NOT be doubled in bulk.) In a large shallow pan, boil a 1 3/4 inch depth of water.
15 Lower heat and add a few bagels at a time.
16 Simmer bagels for 7 minutes (3 1/2 minutes on each side).
17 Remove bagels from water and place on a towel to cool.
18 Cool bagels for 5 minutes, then place them on ungreased baking sheets.
19 Bake bagels at 375°F for 10 minutes.
20 In a small bowl, beat egg white with cold water.
21 Remove bagels from oven and brush with egg white/water mixture.
22 Return bagels to oven and bake about 20 minutes longer, or until done.
23 Remove bagels from baking sheets and cool on wire rack.