Bagels(Water Type)

* Exported from MasterCook *

BAGELS (WATER TYPE)

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pk Yeast, active dry
2 ts Sugar
1 1/2 ts Salt
2 3/4 c Flour, all-purpose
2 qt 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 inremaining flour. Turn dough
onto lightly floured surface; knead untilsmooth 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. Makes 16 bagels



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