Title: Bagels 6
Categories: Bread Publication
Yield: 12 Servings

4 1/2	c	All-purpose flour (or more)
3	tb	Sugar
1	tb	Salt
2	pk	Active yeast
2	tb	Margarine
1	tb	Sugar
1		Egg white
		Water

Mix 1 1/2 cups flour, 3 Tbs sugar, 1 Tbs salt and yeast.

Heat 1 1/2 cups water and margarine to 120F to 130F. Add to dry ingredients; beat for 2 minutes at medium speed. Add 1/2 cup flour; beat at high speed for 2 minutes. Stir in more flour to make a stiff dough. On floured board, knead for 8 to 10 minutes. Set in greased bowl; turn to grease top. Cover; let rise in warm, draft-free place for 1 hour.

Punch dough down. Cover; let rest for 15 minutes. In a large skillet heat 1-inch water over medium low heat to a simmer; add remaining sugar and salt.

Divide dough into 12 pieces; shape 3 pieces into smooth balls. With floured finger, poke a 1-inch hole in each. Drop bagels into simmering water. Cook for 3 minutes. Turn and cook for 2 minutes. Turn again; cook for 1 minute more. Drain on towels. Repeat shaping and cooking rest of dough.

Place on greased baking sheet. Mix egg white and 1 Tbs water; brush on bagels. Sprinkle with coarse salt, sesame, caraway or poppy seed if desired. Bake at 375F for 20 to 25 minutes. Remove from sheets. Cool.

Fleischmann's

Posted by Jim Vorheis. By on

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