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Bagels

2-1/2 to 3 cups spelt or whole wheat bread flour
1-1/4 cups water
1 packet (1/4 oz or 1 tbsp) quick rising yeast
1 tsp salt
1 tbsp molasses

In a large mixing bowl combine 2-1/2 cups flour and yeast. Heat
water and salt in a saucepan 'til warm to the touch (110 F) Mix
water into flour to form a dough. Knead for 10 - 12 minutes until
smooth and elastic (earlobe consistency), adding remaining flour
as necessary to make a barely sticky dough.

Form the dough into an 8 inch long cylinder, and cut it into 8
equally sized pieces. Form each piece into a smooth ball (try to
remove any seams by rolling it between your hands. Poke your thumb
through the center of each piece and twirl it between your index
fingers to make a hole.

Place uncooked bagels on a floured cookie sheet and allow to rise
20 to 30 minutes in a warm place until doubled in bulk. (gas oven
with the pilot light on, electric oven with light on, sunny window
or countertop next to warm oven) Preheat oven to 375F (400F if you
want a thicker crust). In a 4 qt pot boil 8 cups water and 1/2
tsp salt.

Drop bagels, 3 at a time into the boiling water. Cook uncovered
3 - 5 minutes over high heat, turn once with a slotted spoon.
Remove bagels and transfer to a well oiled or floured baking sheet.

Bake at 375F for 25-30 minutes or 400f for 20 minutes until firm
to the touch. Cool on racks. Enjoy.

Variations

Garlic bagels: add 3 cloves minced garlic, 1 tbsp onion flakes to
dry ingredients.

Herbed bagels: add 2 tsp dried mixed herbs.

Millet bagels: substitute 1 cup millet meal or flour and 1-1/2 to
2 cups spelt or whole wheat bread flour in the basic recipe.

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16 of 18 people found the following review helpful:
Taste: Ease of Prep: Appearance:
Bagel 01, January 2, 2004 - 01:47 AM
Reviewer: Katie from Sydney Australia
I am an experienced bread maker but have never much success with bagels. This recipe was not only easy to follow, contained fewer ingredients than other recipes but worked well. The cooked bagels were soft and chewy with that special bagel texture. I have used the recipe twice; the first time I made eight bagels but then reduced the size the second time made 14 bagels and reduced the cooking time. The smaller size is perfect for small children but the larger ones are fine too. I think this recipe will become one of those 'tried and true' ones we reach for over and over again.

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