Recipe - Bagels (Water Type)

1 pack Active dry yeast
1 One half teaspoon Salt
2 qt Water
2 teaspoon Sugar
2 Three fourths cup Allpurpose flour

From: nick@vlsi.polymtl.ca (Nick Ciarallo)

Date: 20 Oct 1994 23:19:40 0400

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 in remaining flour.
Turn dough onto lightly floured surface; knead until smooth 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 gel...or, shape each part into a smooth
ball; punch hole in center and roll gently to enlarge hole and make uniform
shape. Let rise 20 minutes. Heat oven to 375 deg. Heat 2 qts. water to
boiling in large kettle. Reduce heat. Add 4 bagels. Simmer 7 minutes,
turning once. Drain on kitchen towel. Repeat with remaining bagels,
simmering four at a time. **VARIATION** EGG BAGELS total amount of flour to
4 Cups. Knead 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 4 minutes, turning once. Beat 1 egg yolk and 1 T.
water slightly; brush over simmering bagels. Bake as directed. makes 16
bagels from "Betty Crocker's Breads,"(C) General Mills, 1974, pub. by
lden Press.

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