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Title: Bagels (Water Type)
Categories: Bread
Yield: 16 Servings
| 1 | pk | Yeast, active dry |
| 2 | ts | Sugar |
| 1 1/2 | ts | Salt |
| 2 3/4 | c | Flour, all-purpose |
| 2 | qt | Water |
Dissolve yeast in 1 cup warm water in large mixing bowl. Stir in sugar, salt, and 1 2/4 cups of flour. beat till smooth. Stir inremaining flour. Turn dough onto lightly floured surface; knead untilsmooth and elastic (about 10 minutes). Place in greased bowl; turn greased side up. turn over and let rise in warm place until double (about 15 minutes).
Dough is ready if an indentation remains when touched. Punch down dough; divide into 8 equal parts. Roll each part into a rope 6 inches long; moisten ends with water and pinch together to form a circle. Or, shape each part into a smooth ball; punch hole in center and roll gently to enlarge hole and make uniform shape. Let rise for 20 minutes
Heat oven to 375F. Heat 2 qts. water to boiling in large kettle. Reduce heat; add 4 bagels. Simmer for 7 minutes, turning once. Drain on kitchen towel. Repeat with remaining bagels, simmering four at a time.
VARIATION: EGG BAGELS: Increase total amount of flour to 4 Cups. knead for 5 minutes. Let rise until double (about 45 minutes). Divide dough into 16 equal parts; shape; and let rise as directed. Add 2 T sugar to boiling water. Simmer for 4 minutes, turning once. Beat 1 egg yolk and 1 T. water slightly; brush over simmering bagels. Bake as directed.
From "Betty Crocker's Breads,"(C) General Mills, 1974, pub. by Olden Press.
Courtesy of Donna Ransdell.
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