Recipe#2438

Title: Bagels 01

From: Gregory Larkin greg@viewlogic.com 
 Newsgroups: rec.food.recipes 
 Subject: Bagel Recipe 
 Date: 4 Apr 1994 11:18:10 -0400 
 Message-ID: <2npb3i$sf8@s.ms.uky.edu> 

2-1/2 to 3 cups spelt or whole wheat bread flour
 1-1/4 cups water
 1 packet (1/4 oz or 1 tbsp) quick rising yeast
 1 tsp salt
 1 tbsp molasses 
 In a large mixing bowl combine 2-1/2 cups flour and yeast.  Heat
 water and salt in a saucepan 'til warm to the touch (110 F) Mix
 water into flour to form a dough.  Knead for 10 - 12 minutes until
 smooth and elastic (earlobe consistency), adding remaining flour
 as necessary to make a barely sticky dough.
 Form the dough into an 8 inch long cylinder, and cut it into 8
 equally sized pieces.  Form each piece into a smooth ball (try to
 remove any seams by rolling it between your hands.  Poke your thumb
 through the center of each piece and twirl it between your index
 fingers to make a hole.
 Place uncooked bagels on a floured cookie sheet and allow to rise
 20 to 30 minutes in a warm place until doubled in bulk. (gas oven
 with the pilot light on, electric oven with light on, sunny window
 or countertop next to warm oven) Preheat oven to 375F (400F if you
 want a thicker crust).  In a 4 qt pot boil 8 cups water and 1/2
 tsp salt.
 Drop bagels, 3 at a time into the boiling water.  Cook uncovered
 3 - 5 minutes over high heat, turn once with a slotted spoon.
 Remove bagels and transfer to a well oiled or floured baking sheet.
 Bake at 375F for 25-30 minutes or 400f for 20 minutes until firm
 to the touch.  Cool on racks.  Enjoy.
 Variations
 Garlic bagels: add 3 cloves minced garlic, 1 tbsp onion flakes to
 dry ingredients.
 Herbed bagels: add 2 tsp dried mixed herbs.
 Millet bagels: substitute 1 cup millet meal or flour and 1-1/2 to
 2 cups spelt or whole wheat bread flour in the basic recipe.