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Title: Bagels (Koss)
Categories: Bread Lowfat Jewish
Yield: 12 Servings
| 4 1/2 | c | Flour |
| 2 | pk | Active dry yeast |
| 1 1/2 | c | Warm water -- 110-115 F |
| 3 | tb | Sugar |
| 1 | tb | Salt |
| 1 | tb | Sugar |
In mixer bowl combine 1 1/2 cups flour and the yeast. Combine warm water, 3 Tbls. sugar and the salt. Pour over flour mixture. Beat at low speed for 30 seconds, scraping sides of bowl constantly. Beat 3 minutes on high speed.
Stir in as much of the remaining flour as you can mix in with a spoon. Turn out onto lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough. Continue kneading until smooth and elastic, 6 - 8 minutes. Cover; let dough rest 10-15 minutes.
Cut into 12 portions; shape into smooth balls. Punch a hole in the center of each with a floured finger. Pull gently to enlarge hole to 1 1/2 to 2 inches. Place on a greased baking sheet. Cover; let rise 20 minutes. Broil 5 inches from heat for 1 1/2 - 2 minutes on each side. Tops should not brown.
Heat 1 gallon water and 1 tablespoon sugar to boiling; reduce heat. Cook bagels, 4 or 5 at a time, for 7 minutes, turning once. Drain. Place on greased baking sheet. Bake in 375 degree oven 25 - 30 minutes.
Posted by "R. S. Koss" Individual recipes copyrighted by originator. FATFREE Recipe collections
copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80á
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