FANTABULOUS BAGELS

2 pkgs. yeast
3 Tbsp. sugar
4-1/4 - 4-1/2 cups flour
(all-purpose, whole wheat, rye or any variation that suits your tastes)
1 Tbsp. salt
1-1/2 cups lukewarm water

Combine the yeast and 1-3/4 cups flour, then add water, sugar and salt to the yeast mixture.
With an electric mixer, beat at low speed for 1/2 minutes, constantly scraping the sides of the bowl,
then beat at high speed for 3 minutes.
Stir in enough of the remaining flour to make a moderately stiff dough,
then turn out onto a lightly floured board and knead until smooth.
Cover and let rest for 15 minutes.

Divide the dough into 12 portions.
Shape into smooth balls and punch a hole in the center of each with a floured finger.
Pull gentle to enlarge hole, keeping uniform shape.
Cover and let rise 20 minutes.

Add 1 tsp. sugar to 1 gallon water in large pan and bring to a boil. Reduce to simmer.
Cook bagels in simmering water 4 or 5 at a time for 7 minutes - turning once.
Drain on paper towel.
Brush tops with milk and sprinkle with a topping if desired,
such as poppy seeds, sesame seeds, granulated onions or garlic, caraway seeds or course salt.
Place on an ungreased baking sheet. Bake at 375 for 35 to 45 minutes.

SECRET TIPS FOR MAKING THE BEST BAGELS -
Place a pan of hot water on the lowest rack of the oven to create a moist atmosphere as the bagels bake.
This duplicates the professional steam-injected ovens that great bakeries
use to make their breads have a crunchy crust.



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