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BAGELS

1 1/2 cups flour
2 pkgs dry yeast
3 TBS sugar
1 TBS salt

1 1/2 cups warm water
3 cups flour

In a large bowl combine 1 1/2 cups flour, sugar, yeast and salt.
Add warm water and mix thoroughly. Stir in, one cup at a time the
flour.

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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