LOCATION: Recipes >> Breads Yeast >> Bagels 05
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Bagels 05
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Bagels (water type)
Servings: 8
1 pkg dry yeast
2 t sugar
1 1/2 t salt
2 3/4 c flour
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 in
remaining flour. Turn dough onto lightly floured surface, knead
until smooth 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 or shape each part into a smooth ball, punch
hole in center and roll gently to enlarge hole and make uniform
shape. Let rise 20 minutes. Heat oven to 375 deg. Heat 2 qts.
water to boiling in large kettle. Reduce heat. Add 4 bagels.
Simmer 7 minutes, turning once. Drain on kitchen towel. Repeat
with remaining bagels, simmering four at a time.
Egg Bagels: Increase total amount of flour to 4 Cups. Knead 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 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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