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Title: Water Bagels
Categories: Bread Southern
Yield: 1 Dozen
| 5 | c | Flour, all-purpose; unsifted (approx) |
| 3 | tb | Sugar |
| 1 | tb | Salt |
| 1 | pk | Yeast, dry |
| 1 1/2 | c | Water; very warm (120 - 130) |
| 1 | Egg white; beaten | |
| 1 | tb | Water, cold |
Combine 1-1/2 cups flour, sugar, salt, and undissolved yeast in large bowl. Gradually add tap water ot dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/2 cup flour. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough additional flour to make a soft dough.
Turn out onto lightly floured board; knead until smooth and elastic, about 8 to 10 minutes. Place in ungreased bowl. Cover; let rise in warm place, free from draft, 20 minutes. (Dough will not be doubled in bulk.)
Punch dough down. Turn out onto lighlty floured board. Roll dough into a rectangle, 12x10 inches. cut dough into 12 equal strips, 1x10 inches each. Pinch ends of strips together to form circle. Place on ungreased baking sheets. Cover; let rise in warm place, free from draft, 20 minutes. (Dough will not be doubled in bulk.)
Boil a 1-3/4inch depth of water in a large shallow pan. Lower heat and add a few bagels at a time. Simmer 7 minutes. Remove from water and place on towel to cool. Cool 5 minutes. Place on ungreased baking sheets.
Bake at 375 degrees for 10 minutes. Remove from oven. Brush with combined egg white and cold water. Return to oven; bake about 20 minutes longer or until done. Remove from baking sheets and cool on wire racks.
If desired, bagels may be split and served toasted, with margarine or cream cheese.
SOURCE: Southern Living Magazine, February 1973. Typos by Nancy Coleman. From: Nancy Coleman By on
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