Yield: 12 bagels
|2||Envelopes dry yeast|
|1½ cup||Warm water|
|4 cups||Unbleached white flour may need 4 1/2 cups|
Combine yeast and the 1½ cups warm water in a large bowl. Stir to dissolve yeast and let sit for 2 to 3 minutes.
Add flour 1 cup at a time. (The early part of this procedure may be done with an electric mixer. When dough starts to become stiff, mix remaining flour with wooden spoon.) Knead dough 8 to 10 minutes, until it is smooth and elastic. Cover and let rise 30 minutes.
Divide dough into 12 portions. Roll each piece into a smooth ball.
Punch a hole in center of dough and shape like a bagel. Cover and let rise 20 minutes.
In a large pot bring 1 gallon of water to a boil. Add 3 to 4 bagels at a time and simmer for 5 minutes, turning once. Drain. Beat egg white and 1 tablespoon water together lightly. Brush the bagels with egg white mixture. Sprinkle on any desired seasonings. Bake in preheated 375 degree oven 30 minutes, or until brown.
Approximate values per bagel: 156 calories, trace fat, 0 mg cholesterol, 32 g carbohydrates, 5 mg sodium, 3 percent calories from fat
From The Arizona Republic, March 29, 1995 Typed by Joyce Kohl, THE IMPROV BBS
Submitted By SAM HERMAN IGNATZ THOMAS On 08-02-95