Bagels #2

Yield: 12 Servings

Measure Ingredient
1 teaspoon Sugar
1 tablespoon Flour
⅔ cup Lukewarm water
2 \N Eggs
2 packs Dry yeast
¼ cup Vegetable oil
3 cups Flour
2 tablespoons Sugar extra
1½ teaspoon Salt
16 cups Water
2 tablespoons Sugar
1 \N Egg yolk
1 tablespoon Water
\N \N Poppy or sesame seeds



From: hz225wu@... (Micaela Pantke) Date: Tue, 27 Jul 93 13:11:54 +0200 From: Dawn_Scotting@... (Dawn Scotting) In a large bowl, combine sugar, 1 Tbsp flour & water, sprinkle in yeast & stand until frothy (2 mins). Stir in eggs & oil. Mix 1 cup flour, extra sugar & salt into yeast mixture. Beat with wooden spoon until smooth. Stir in enough of the remaining flour to make a soft dough. Turn onto a lightly floured surface & knead until smooth & elastic (about 10 mins). Place in a greased bowl, turn dough over in the bowl to grease all over. Cover with plastic wrap, stand in a warm place to rise (prove) for 1 hour or until doubled in size & imprint remains when dough is pressed. Punch down dough using fist, knead for 2 mins. Divide into 12 equal portions. Shape each piece into a ball (keep dough covered with plastic wrap while shaping).

Poke finger through centre of each ball. Twirl around finger to form a ring. Place on floured oven tray & cover. Allow to rise for 15 mins. Bring water to the boil in a large pan. Add sugar. Place half the bagels into the water, cook 1 min. Turn, cook for 1 min longer. Using a slotted spoon, remove bagels to a greased baking tray lined with greased foil. Cook remaining half of bagels in poaching liquid. Combine egg yolk & water.

Brush over bagels. Sprinkle with poppy or sesame seeds. Bake in a hot oven (400øF) for 25 mins or until golden. Cool on a wire rack. Makes 12.


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