San Francisco Style Bagel Recipe
We found a recipe on allrecipes.com for a new take on the traditional bagel.
1 pound bread flour
1 ½ teaspoons active dry yeast
1 ¼ cups warm water
1 teaspoon cornmeal
4 cups water
2 teaspoons honey
Combine half the flour, yeast, and warm water with a stand mixer. Cover and let it rest at room temperature for about 30 minutes, or until it has doubled in size.
Add 1 ½ teaspoons salt and the rest of the flour to the mixture. Use the dough hook of the stand mixer to knead the dough for about 10 minutes. It should form a smooth, elastic ball that pulls away from the sides.
Sprinkle flour on your hands, remove the dough from the stand mixer, and gently form it into a ball. Place the dough back in the bowl, cover, and keep it in a warm place for about an hour and 15 minutes. It should rise and double in size.
Divide the dough into 8 pieces, about 3 ounces each, and form them into balls. Poke a hole in the center of each ball and stretch the dough to create an open and even-sized hole. Place the dough on a floured surface, sprinkle with more flour, cover with plastic, and let the bagels rest for 30 minutes.
Preheat the oven to 400 degrees. Sprinkle cornmeal on a baking sheet.
Boil 4 cups of water, 1 tablespoon salt, and 2 tablespoons honey in a wide, deep pan. Boil the bagels for 2 minutes per side in batches of 2 or 3. Transfer the bagels to a wire rack to drain.
Place the bagels on the baking sheet. Beat the egg and brush it on the bagels. Sprinkle with sesame seeds. Bake 25 to 30 minutes, until golden and cooked through.