BAGELS 2

Recipe By :
Serving Size : 30 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 c Flour
1 tb Salt
1 tb Sugar
2 Cakes fresh yeast
2 c Lukewarm potato water *
1/4 c Salad oil
4 Eggs — slightly beaten
2 tb Sugar
2 qt Boiling water
Poppy seed or sesame seed
-(optional)

* (Water which peeled potatos have cooked in. Plain
water may be used, but it’s not as good.)
Sift together dry ingredients. Soften yeast in 1/3
of potato water. Add to flour. Add oil to remaining
potato water and stir into the flour mixture. Add
eggs and stir briskly to form a ball of dough. Knead
on a lightly floured board for 10 minutes. (This MUST
be a firm dough) Add more flour if necessary. Return
to the bowl–smooth side up. Cover with a towel (tea
etc) and let rise at room temperature until the dough
rises to the top of the bowl. Knead again on a
lightly floured board until smooth and elastic (as for
rolls). Pinch off pieces of dough and roll between
the palms of the hands to form ropes about 6 inches
long and 3/4 inches wide. Pinch the ends together
firmly to make a doughnut shape.
Add sugar to boiling water. Drop bagels into water
one at a time. As they come to the surface, turn them
over. Boil 1 minute longer on the second side. Place
on a greased cookie sheet and bake at 450 F. until the
crust is golden brown and crisp–10 to 15 minutes.
Bagels may be sprinkled with poppy seed or sesame seed
before baking if you like.

– - – - – - – - – - – - – - – - – -

Popularity: 3% [?]