1. Combine yeast and 2 cups warm (110°) water in a large bowl;
let stand 5 minutes. Stir in sugar, salt, and 5 1/2 cups flour until
2. Spread 1/2 cup flour on a board and scrape dough onto it. Knead
dough until very smooth and elastic, 10 to 15 minutes; add more
flour as required to prevent sticking.
3. Place dough in a lightly oiled bowl, cover with plastic wrap,
and let rise in a warm place until almost doubled, about 40 minutes.
4. When dough is almost risen, bring 3 quarts water to boiling
in a covered 4- to 5-quart pan over high heat.
5. Meanwhile, knead dough on a lightly floured board to expel air,
then divide into 12 equal pieces. To shape bagels, knead each piece
into a smooth ball. Holding the ball with both hands, poke your
thumbs through the center to form a hole. With 1 thumb in the hole,
work around the bagel to make it smooth and evenly thick.
6. Set bagels on lightly floured 12- by 15-inch baking sheets;
let stand, covered with plastic wrap, just until they are slightly
puffy, about 10 minutes.
7. With your hand, gently slip bagels into boiling water, adding
4 at a time to pan. Adjust heat to maintain a gentle boil and turn
bagels often until they feel firm but are still slightly spongy,
3 to 5 minutes. Chill remaining bagels until you are ready to boil
8. With a slotted spoon, transfer bagels to a towel; drain briefly,
then place bagels slightly apart on 2 lightly oiled 12- by 15-inch
9. In a food processor or with a knife, coarsely chop cheese.
10.Beat egg yolk to blend with 1 tablespoon water and brush mixture
over bagels. Then pat cheese onto bagels, pressing gently to make
the cheese stick.
11. Bake bagels in a 375° oven until browned, 30 to 35 minutes.
Cool on racks. Serve warm or cool.
Nutritional analysis per bagel.
NUTRITION PER SERVING
CALORIES 289(12% from fat); FAT 3.8g (sat 2.3g); PROTEIN 9.8g; CHOLESTEROL
24mg; SODIUM 385mg; FIBER 2g; CARBOHYDRATE 51g