Yield: 16 servings
|1 pack||Yeast, active dry|
|2¾ cup||Flour, all-purpose|
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