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  Bagels (Water Type)
  Category: Breads
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 171
Ingredients:
1 package Yeast, active dry
2 tsp Sugar
1 1/2 tsp Salt
2 3/4 cup Flour, all-purpose
2 qt Water
Instructions:
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. Makes 16 bagels
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