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Bagels with Seeds

4 1/2 cups flour
2 packages active dry yeast (approx 4 1/2 teaspoons)
1 1/2 cups warm water (110-115 F)
3 tablespoons sugar
1 tablespoon salt
1 tablespoon sugar

In a mixer bowl combine 1 1/2 cups of the flour and the yeast.
Combine warm water, the 3 tablespoons sugar, and salt. Pour over
flour mixture. Beat at low speed of electric mixer 1/2 minute,
scraping bowl. Beat 3 minutes at high speed. Stir in as much
remaining flour as you can mix in with a spoon.

Turn out onto a lightly floured surface. Knead in enough remaining
flour to make a moderately stiff dough that is smooth and elastic
(6 to 8 minutes total). Cover; let rest 10 minutes. Cut into 12
portions ; shape each into a smooth ball. Punch a hole in the center
of each. Pull gently to make a 1 1/2-2 inch hole. Place on a greased
baking sheet. Cover; let rise 20 minutes. Broil 5 inches from heat
3 to 4 minutes, turning once (tops should not brown). Heat 1 gallon
water and the 1 tablespoon sugar to boiling; reduce heat. Cook 4
or 5 bagels at a time for 7 minutes, turning once; drain. Place on
a greased baking sheet. Bake in a 375 F oven for 25 to 30 minutes.
Makes 12

Sesame seed bagels: brush with beaten egg and sprinkle seeds on
before final baking.


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