Recipe#2442

Title: Bagels 05

From: nick@vlsi.polymtl.ca (Nick Ciarallo) 
 Newsgroups: rec.food.recipes 
 Subject: Bagels 
 Date: 20 Oct 1994 23:19:40 -0400 
 Message-ID: <387c0c$cm2@junior.wariat.org> 

Servings:   8
 1 pkg dry yeast
 2 t sugar 
 1 1/2 t salt
 2 3/4 c flour
 2 qt water
 Dissolve yeast in 1 cup warm water in large mixing bowl.  Stir in
 sugar, salt, and 1 2/4 cups of flour.  Beat till smooth.  Stir in
 remaining flour.  Turn dough onto lightly floured surface, knead
 until smooth and elastic (about 10 minutes).  Place in greased
 bowl, turn greased side up.  Turn over and let rise in warm place
 until double (about 15 minutes).  Dough is ready if an indentation
 remains when touched.  Punch down dough, divide into 8 equal parts.
 Roll each part into a rope 6 inches long, moisten ends with water
 and pinch together or shape each part into a smooth ball, punch
 hole in center and roll gently to enlarge hole and make uniform
 shape.  Let rise 20 minutes.  Heat oven to 375 deg.  Heat 2 qts.
 water to boiling in large kettle.  Reduce heat.  Add 4 bagels.
 Simmer 7 minutes, turning once.  Drain on kitchen towel.  Repeat
 with remaining bagels, simmering four at a time.
 Egg Bagels:  Increase total amount of flour to  4 Cups.  Knead 5
 minutes.  Let rise until double (about 45 minutes)  Divide dough
 into 16 equal parts, shape, and let rise as directed.  Add 2 T
 sugar to boiling water.  Simmer 4 minutes, turning once.  Beat 1
 egg yolk and 1 T. water slightly, brush over simmering bagels.
 Bake as directed.  Makes 16 bagels.