UKRAINIAN BAGELS (Bublyky)

A bublyk makes an excellent snack.

4 3/4 cups flour (divided)
4 tablespoons sugar (divided)
3 teaspoons salt (divided)
2 Tablespoons active dry yeast
1 1/2 cups water
2 tablespoons oil or butter

1 egg white beaten with 1 tablespoon water for glaze
Coarse salt or poppy seeds

Combine 1 1/2 cups flour with 3 tablespoons sugar, 1 teaspoon salt, and yeast.  Heat water with butter to 120 º F. and add to dry ingredients. In mixer, beat 2 minutes at medium speed.  Add 1/2 cup flour and beat at high speed 2 more minutes. Add enough flour to make a stiff dough.

On floured work surface, knead for about 10 minutes.  Set in lightly oiled bowl, turn once, cover with plastic wrap, and allow to rise in warm place for 1 hour.  Punch down and allow to rest, covered, for 15 minutes.

Simmer 1 inch of water in wide skillet and add 2 teaspoons salt and 1 tablespoon sugar.  Divide dough into 12 parts.  Shape into ball and with a floured finger, poke a 2 inch hole in 3 balls, and drop into simmering water.  Cook 3 minutes, turn and cook 2 minutes, then turn again and cook 1 minute.  Repeat shaping and cooking, draining bagels on towels.  Place on greased baking sheet, brush with glaze and sprinkle with coarse salt or poppy seeds.  Bake in preheated 375º F. oven for 20-25 minutes.  Cool on racks.

BAGELS (Bublyky)

1 teaspoon sugar
1 cup lukewarm water or lukewarm potato water (water which potatoes were cooked in)
1/4 teaspoon ground ginger (optional)
2 packages active dry yeast (2 Tablespoons)

5 to 5 1/2 cups unbleached white bread flour
2 teaspoons fine salt
3 Tablespoons sugar
2 large eggs
3 Tablespoons oil

1 egg white mixed with 1 Tablespoon cold water (egg wash)
Poppy or sesame seeds for sprinkling
12 cups boiling water (for boiling bublyky)

Mix 1 tsp. sugar with the water or potato water stir in ground ginger if using and the dry yeast.  Set aside in a draft free place to proof, about 10 minutes.

Mix together the flour, salt, 3 Tablespoons sugar in a food processor or electric mixer with dough attachment or in a large mixing bowl if kneading by hand.

Add the yeast mixture, eggs and oil to the flour mixture and knead by machine, by hand, or by a combination of the two about 15 minutes or until the dough has the right consistency.  It should feel moist and spongy but not sticky.  If necessary, add flour to achieve the correct consistency.  Place it in a well greased bowl and cover with a damp kitchen cloth.  Let rise in a draft free place until the dough is double in bulk, about 1 1/2 hours.

Punch down the dough and knead again until all air is pressed out and the dough is smooth.

Divide the dough into 12 equal parts and roll each into a ball.  Poke a hole with your thumb through the center of one ball. You now have a small, tight fitting ring of dough.  Twirl the ring of dough around your finger to widen the hole.  With two or more fingers of one hand placed inside the ring of dough, rub and roll it with both hands to produce a nice, rounded cylindrical shape, something like a doughnut.  Do not be too fussy about getting a perfect doughnut shape.  Repeat this procedure with every ball of dough and set the finished bublyky aside to rise for 1 hour.  Cover with a damp cloth.

After the water has come to a boil, slide 3 or 4 bublyky into it and boil them for 1 minute.  Turn them over and boil them 1 minute longer.  Remove the bublyky with a slotted spoon and put them on a board  or towel to dry.  Repeat this procedure with the rest of the bublyky.  The boiling gives them their characteristic chewy texture.  Do not boil too long or they will be too chewy.

Preheat oven to 425º F.  Place them on well greased baking sheets.  Brush with egg white wash and sprinkle with poppy or sesame seeds.  Bake 20 minutes or until golden brown.  Cool before serving.