Bagels
 *Requires large cooking kettle

4 1/2 cups all-purpose flour, sifted
2 pkgs. or 1 1/2 tablespoons active dry yeast
1 1/2 cups warm water (110º)
1/4 cup granulated sugar
1 tablespoon salt
Oven:  375º

Combine 1 1/2 cups of the flour with the yeast in a very large bowl.  Mix water with 3 tablespoons of the sugar and the salt.  Beat into flour and yeast with electric mixer on low speed for 1/2 minute, scraping sides of bowl, then beat for 3 minutes on high speed.  Stir in enough remaining flour to make moderately stiff dough.  Knead on floured surface until smooth.  Cover and allow to rest 15 minutes.  Cut into 12 sections, shaping each into a ball, punching a center hole and stretching to enlarge.  Cover and allow to rest 20 minutes.  In preheated oven, broil on a cookie sheet, turning once, about 5 inches from heat for no more than 1 1/2 minutes each side.  Bring 1 gallon of water to boil in large cooking kettle with 1 tablespoon sugar.  Reduce to a simmer and cook 4 bagels at a time for 7 minutes, turning once.  Drain thoroughly in colander then place on a lightly greased baking sheet and bake for 25 minutes or until browned.
 
 

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