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Bagels

4 1/4 to 4 3/4 cups all-purpose flour
2 packages active dry yeast
1 1/2 cups warm water (110F to 115)
3 Tbap sugar
1 Tbap. salt
1 Tbap sugar

In a mixer bowl combine 1 1/2 cups of the flour and the yeast.
Combine warm water, the 3 Tbsp sugar and the salt. Pour over the
flour mixture. Beat at low speed of electric mixer for about 30
seconds scraping the bowl as you mix. Beat 3 minutes at high speed.
Stir in as much remaining flour as you can mixing 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
(knead 6-8 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
3-4 minutes, turning once (tops should not brown). Heat 1 gallon
of water and 1 Tbsp of 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 at 375F in the oven for 25-30 minutes.
Makes 12

Light Rye Bagels
Prepare bagels as above. except substitute 1 1/2 cups rye flour
for the first 1 1/4 cups of the all-poupose flour.

Herb Bagels
Prepare bagels as above, except add 2 tsp. dried marjoram, crushed
or 1 tsp. dried dill; or 1 tsp. dried tarragon, crushed; or 1/2
tsp. garlic powder to the flour-yeast mixture.

Onion Bagels
Prepare as above except cook 1/2 cup finely chopped onion in 3 Tbsp
butter till tender but not brown. Brush onion mixture over tops of
bagels after first 15 minutes of baking.

Poppy or Sesame Seed Bagels
Prepare bagels as above except before baking brush tops with beaten
egg; sprinkle with the seed.

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