Thursday, June 14, 2012

Lindsay's Einstein Bagels

Lindsay’s Einstein Bagels
2 cups warm water
1 TBSP yeast
3 TBSP light corn syrup
1 ½ TBSP molasses
1 tsp oil
2 tsp salt
5 cups bread flour (plus about 1 cup for kneading)
2 TBSP sugar (for water bath
Cornmeal (for dusting)

Combine water and yeast.  Let sit until yeast is dissolved.  Add corn syrup, molasses, oil, and salt.  Mix thoroughly.  Add flour one cup at a time.  Knead the dough, while working in remaining reserved flour until right consistency (about 6 min).  Cover and let rise for 40 min or until double.

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