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Print this Recipe    Bagels 13

BAGELS

2 pkg. active dry yeast
4 1/4 to 4 1/2 cup sifted all-purpose flour
1 1/2 cups lukewarm water
3 Tbsp. sugar
1 Tbsp. salt

In large mixer bowl, combine yeast and 1 3/4 cups of flour. Combine
water, sugar and salt. Add to yeast mixture. Beat at low speed of
electric mixer for 1/2 minute, scraping sides of bowl constantly.
Beat 3 minutes at high speed. By hand, stir in enough of the
remaining flour to make a moderately stiff dough. Turn out on
lightly floured surface and knead until smooth, 5 to 8 minutes.
Cover, let rest 15 minutes. Cut into 12 portions and shape into
smooth balls. Punch a hole in center of each with a floured finger.
Pull gently to enlarge hole, working each bagel into uniform shape.
Cover, let rise 20 minutes. In large kettle combine 1 gallon water
and 1 tablespoon sugar; bring to a boil. Reduce temperature to a
simmer. Cook bagels 4 or 5 at a time, for 7 minutes, turning once.
Drain and place on ungreased baking sheet. Bake in 375 degrees oven
for 30 to 35 minutes. Makes 12 bagels.

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