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Herman/Amish Friendship Bagels

Day 1: Feed Amish or Herman Starter (it's regular feed schedule
be it 1/2 or 1 cup sugar with the milk and flour). Remove 1 cup
of starter to a bowl for bagels.

Day 2: Feed Bagel Bowl Starter 1 cup flour, 1 cup milk and 1/2 cup
sugar. This leaves you with 2 even cups of starter. (If you have
the Amish Starter, this helps to wean the starter off the sugar a
little. If you have the Herman Starter, you could probably skip
day two and move on to day three. But this step does help make
sure that your starter is young and active enough to make the bagels
so you might not want to...)

Day 3: Make Firm/Intermediate Starter by feeding bagel bowl starter
2 cups of flour. (omit sugar and milk it will begin to look like
dough rather than pancake batter)

Day 4: Add to firm starter 3 1/2-4 1/2 (Herman will be wetter than
Amish and need more) cups unbleached bread flour, 1/2 teaspoons
salt, 2 tablespoons sugar and 1 cup cool water. In a Stand Mixer,
Mix the dough until it forms a ball, then knead for 8-10 minutes.
If working by hand, knead for 12-15 minutes. Dough should be stiff,
but satiny, dry to the touch, but stretchy. Cut the dough into
6-14 pieces, roll the pieces into balls, cover with plastic and
let them rest for 5 minutes. Prepare a cookie sheet with parchment,
oil, cornmeal or semolina. To form the bagels, poke your thumb
through the center of the dough and work the dough stretching it
until the hole is quite large. Place the bagels on the prepared
sheet and cover with plastic wrap.

Day 5: Preheat the oven to 475 degrees F. Fill a large pot with
water and bring to a boil and prepare another cookie sheet for
baking. Gently drop the bagels into the boiling water one at a
time or in small batches. After 1 minute, flip the bagels with a
spoon and cook for another minute. Place on the prepared sheet
and bake until they are lightly browned. Transfer to a rack and
let cool for 30 minutes.


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