Recipe - Bagels With Variations I

4 One half cup Allpurpose flour;
approximately
1 pack Active dry yeast
1 One half cup Warm water; (120x to 130x)
One fourth cup Sugar

Combine 2 cups of the flour and the yeast. Add warm water, 3 tbsp of the
sugar, and 1 tsp of salt. Beat with an electric mixer on low speed for 30
seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using
a spoon, stir in as much remaining flour as you can.

Turn out onto a lightly floured surface. Knead in enough reamining flour to
make a moderately stiff dough that is smooth and elastic (68 min total).
Cover; let rest 10 min. Working quickly, divide dough into 12 portions.
***Shape each into a smooth ball. Punch a hole in the center of each ball.

Pull dough gently to make a 2" hole, keeping bagel uniformly shaped.***
Place on a greased baking sheet. Cover; let rise 20 min.

Broil raised bagels about 5" from heat for 34 min, turning once (tops
should not brown). Meanwhile, in a 12" skillet or 4 One half qt. Dutch oven
bring 6 cups water and remaining 1 tbsp sugar to boiling. Reduce heat and
simmer bagels, four or five at a time, for 7 min, turning once. Drain on
paper towels. Place on wellgreased baking sheet. Bake at 375x for 25 to 30
min ortill tops are golden brown.

Makes 12 bagels.

VARIATIONS

LIGHT RYE BAGELS: Stir 1 tsp caraway seed in with the yeast. Substitute 1
One half cups rye flour for 1 One half cups of the stirredin flour.

HERB BAGELS: Stir 1 One half tsp dried basil, crushed; 1 One half tsp dried dillweed;
or 11 One half tsp garlic powder in with the yeast.

ONION BAGELS: Stir 2 tbsp dried minced onion and, if desired, 2 tbsp cooked
bacon pieces into the flour with the yeast.

WHOLE WHEAT BAGELS: Substitute 1 One half cups whole wheat flour for 1 One half cups
of the stirredin flour. Add Three fourths cup of raisins if desired.

NOTES : ** I prefer to roll the dough in a rope and wrap it around my hand
to form the bagels.
Posted to BakeryShoppe Digest V1 #495 by Rhonda layla696@ix.netcom.com
on Jan 8, 1998