JO GOLDENBERG’S BAGELS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 pt Warm water
2 Envelopes dry yeast
1 1/2 oz Sugar
1/2 oz Salt
3 1/2 c Bread flour
2 qt Boiling water
1 tb Sugar
1 Egg white — beaten
Salt — -ÿÿ
-Sesame, Poppy -ÿÿ
-Caraway seeds
– (optional)

PREHEAT OVEN TO 450F. Mix yeast, 1 1/2 ounces sugar
and warm water. Let stand 2-or-3 minutes. Mix 2 cups
flour and the salt and add to the yeast mixture. Add
remaining 1 1/2 cups flour. Knead for 5 minutes,
adding flour if dough sticks to the table. Bagel dough
should be firm. Place dough in a clean, greased bowl.
Cover and let rise until double. Bring water to a boil
and add 1 tablespoon sugar. Divide dough into 12
pieces and shape each into a ball. Allow the dough to
relax 3-to-4 minutes. Flatten with your palm. With
your thumb, press deep into the center of the bagel
and tear open with your fingers. Pull the hole open.
Place bagels on a sheet and cover for about 10
minutes. Put 2-or-3 bagels at a time into simmering
water for about 45 seconds, turning once. Drain and
place on greased baking sheets. Brush with beaten egg
white and sprinkle with salt, sesame, poppy or caraway
seeds. Bake for 35 minutes, turning over when bagels
are light brown. Bagels are done when they are brown
and shiny. Cool on a rack.

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Popularity: 4% [?]