Recipe - Bagels

2 Three fourths qt WATER; WARM
11 One half pound FLOUR GEN PURPOSE 10LB
7 ounce SUGAR; GRANULATED 10 LB
3 ounce YEAST BAKER 2 LB
3 ounce SALT TABLE 5LB

PAN: 18 BY 26INCH SHEET PAN TEMPERATURE: 400 F. OVEN
:

1. SPRINKLE YEAST OVER WATER IN MIXER BOWL. DON NOT USE TEMPERATURES
ABOVE
110F. MIX WELL. LET STAND 5 MINUTES; STIR.

2. USING A WIRE SHIP, ADD SUGAR AND SALT TO YEAST SOLUTION; STIR UNTIL
INGREDIENTS ARE DISSOLVED.

3. USING A DOUGHHOOK, ADD FLOUR; MIX AT LOW SPEED 1 MINUTE OR UNTIL ALL
FLOUR IS INCORPORATED INTO LIQUID. CONTINUE MIXING AT MEDIUM SPEED 1315
MINUTES UNTIL DOUGH IS SMOOTH AND ELASTIC. (DOUGH WILL BE VERY STIFF).
DOUGH TEMPERATURE SHOULD BE 7882 F.

4. COVER; LET REST 15 MINUTES.

5. PLACE DOUGH ON UNFLOURED WORK SURFACE; DIVIDE DOUGH INTO 3 OZ PIECES;
KNEAD BRIEFLY; SHAPE INTO BALLS BY ROLLING IN CIRCULAR MOTION ON WORK
SURFACE.

6. PLACE BALLS, IN ROWS 4 BY 6, ON 4 UNGREASED SHEET PANS.

7. FERMENT: SET IN WARM PLACE (80F.) ABOUT 1520 MINUTES OR UNTIL DOUGH
INCREASES SLIGHTLY IN BULK.

8. MAKEUP: SHAPE BAGELS LIKE A DOUGHNUT; FLATTEN TO 1/2" CIRCLES, 3/4"
THICK. PINCH CENTER OF EACH BAGEL WTIH THUMB AND FOREFINGER AND PULL
GENTLY
TO MAKE A 1" DIAMETER HOLE AND A TOTAL 3 1/2" DIAMETER, KEEPING UNIFORM
SHAPE. PLACE ON 4 UNGREASED SHEET PANS IN ROWS 4 BY 6 PER PAN.

9. PROOF: AT 90F. UNTIL BAGELS BEGIN TO RISE, ABOUT 2030 MINUTES.

10. LIGHTLY GREASE 5 SHEET PANS; USE 13 1/3 OZ (2 One half CUPS) CORN MEAL.
SPRINKLE EACH PAN WITH One half CUP CORNMEAL.

11. ADD 4 GAL WATER TO STEAM JACKETED KETTLE OR STOCK POT; BRING TO A
BOIL;
REDUCE HEAT TO A SIMMER. ADD 3 One half OZ (One half CUP) GRANULATED SUGAR TO WATER.
STIR UNTIL DISSOLVED. GENTLY DROP BAGELS ONE AT AT TIME, INTO WATER. COOK
30 SECONDS; TURN; COOK 30 SECONDS. REMOVE BAGELS WITH SLOTTED SPOON;
DRAIN.
PLACE ON SHEET PANS IN ROWS 4 BY 5.

12. BAKE: 3035 MINUTES OR UNTIL GOLDEN BROWN AND CRISP. REMOVE FROM
PAN;
COOL ON WIRE RACKS.

NOTE: 1. IN STEP 1, A 60 QT MIXER SHOULD BE USED FOR 100 PORTIONS AS
DOUGH
IS VERY STIFF. IF USING 2030 QT MIXERS, PREPARE NO MORE THAN 50 PORTIONS
AT A TIME.

2. IN STEP 7 AND 9, BAGELS SHOULD NOT DOUBLE IN BULK.

3. IN STEP 12, IF CONVECTION OVEN IS USED, BAKE AT 350F., 1520
MINUTES ON HIGH FAN, OPEN VENT.

Recipe Number: D01300

SERVING SIZE: 1 BAGEL

From the Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.