Bagels 3

Yield: 1 servings

Measure Ingredient
4½ cup All-purpose flour (or more)
3 tablespoons Sugar
1 tablespoon Salt
2 packs Active yeast
2 tablespoons Margarine
1 tablespoon Sugar
1 \N Egg white
\N \N Water

Mix 1½ cups flour, 3 Tbs sugar, 1 Tbs salt and yeast.

Heat 1 ½ cups water and margarine to 120F to 130F. Add to dry ingredients; beat for 2 minutes at medium speed. Add ½ cup flour; beat at high speed for 2 minutes. Stir in more flour to make a stiff dough. On floured board, knead for 8 to 10 minutes. Set in greased bowl; turn to grease top. Cover; let rise in warm, draft-free place for 1 hour.

Punch dough down. Cover; let rest for 15 minutes. In a large skillet heat 1-inch water over medium low heat to a simmer; add remaining sugar and salt.

Divide dough into 12 pieces; shape 3 pieces into smooth balls.

With floured finger, poke a 1-inch hole in each. Drop bagels into simmering water. Cook for 3 minutes. Turn and cook for 2 minutes.

Turn again; cook for 1 minute more. Drain on towels. Repeat shaping and cooking rest of dough.

Place on greased baking sheet. Mix egg white and 1 Tbs water; brush on bagels. Sprinkle with coarse salt, sesame, caraway or poppy seed if desired. Bake at 375F for 20 to 25 minutes. Remove from sheets. Cool.

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