One of the items on my New Year's resolution list was to learn to make bagels, and I started with The Haven's bagels... which were really the Tassajara Bread book's bagels. They turned out a little small, just like those pesky croissants, but they are tender and delicious-- just like I remember. I will definitely work at perfecting this one. Just a note, they are more bread-y than chewy-- so not like New York bagels, if that's what you are looking for.
The Tassajara Bread Book is still sold, you should definitely pick one up if you are interested in baking. Since I couldn't find the bagel recipe online anywhere here it is:
Makes 4 dozen bagels and 1 Challah bread.
3 c warm water
1 T yeast
1/2 c sugar (
6 whole eggs, well beaten
5 - 6 c unbleached white flour
Beat dough well and let rise. (For onion bagels, add 2 small, diced raw onions to sponge). After rising fold in:
1 c oil
1 T salt
4 - 5 c whole wheat flour (or unbleached white) until dough comes away from sides of bowl
Knead 5 minutes. Let rise 50 minutes. Punch down. Let rise 20 minutes. Punch down. Cut dough into thirds and roll into balls. (Cover dough with plastic bag when not in use to keep a crust from forming and also to keep dough moister). Cut one third into 24 pieces and roll out in tubes. Connect ends of tubes around first two fingers, sealing by rolling on table. Dip rings into boiling water for 10 seconds (for that genuine bagel crust). Place on greased cookie sheet, allowing a little elbow room. Egg-wash and sprinkle with sesame or poppy seeds, or leave plain. Let rise 20 minutes.
Bake at 425 degrees for 20 minutes. Repeat entire process with second portion of the dough.
With the third portion if you want to make a challah, divide into six portions and braid. (Since it's no longer 1970, I'm going to direct you to this youtube video on how to braid the loaf, rather than the book's illustration). Let rise 1/2 hour, then egg-wash and sprinkle with poppy seeds. Bake at 375 degrees for 50 minutes.