Chewy Soft Bagels - Emily Schmidt

Bake at 400⁰.

2 C milk, scalded (or water)                                                         1 T dry active yeast

½ C warm water                                                                             ½ C sugar

1 ½ t salt                                                                                          ¼ C canola oil

3 C white flour                                                                                 3 C wheat flour

¾ t baking powder

Scald milk, set aside, and allow to cool.  Dissolve yeast in warm water, then add sugar, salt, warm milk, and oil.  Mix together, then add half the flour.  This will make a soupy mixture called a “sponge.” Cover and let rise 40 minutes. 

Add remaining flour and baking powder.  Knead until dough forms a smooth ball.  Pat into 9x15” rectangle, cut bagels using a bagel cutter or a large cup.  Let rise 30 minutes.  

Boil in water for 30 seconds on each side, then drain on a cooling rack. Sprinkle with toppings (cinnamon sugar, cheese, etc.) then bake on cookie sheet at 400 for 20 minutes or until golden brown.  Freezes well.