Bagels (water type)

Yield: 16 servings

Measure Ingredient
1 pack Yeast, active dry
2 teaspoons Sugar
1½ teaspoon Salt
2¾ cup Flour, all-purpose
2 quarts 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 to form a circle. Or, shape each part into a smooth ball; punch hole in center and roll gently to enlarge hole and make uniform shape. Let rise for 20 minutes

Heat oven to 375F. Heat 2 qts. water to boiling in large kettle.

Reduce heat; add 4 bagels. Simmer for 7 minutes, turning once. Drain on kitchen towel. Repeat with remaining bagels, simmering four at a time.

VARIATION: EGG BAGELS: Increase total amount of flour to 4 Cups.

knead for 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 for 4 minutes, turning once.

Beat 1 egg yolk and 1 T. water slightly; brush over simmering bagels.

Bake as directed.

From "Betty Crocker's Breads,"(C) General Mills, 1974, pub. by Olden Press.

Courtesy of Donna Ransdell.

Submitted By WESLEY PITTS On 05-09-95

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