Recipe - Bagels With Variations Ii

2 pack Active dry yeast
2 cup Warm water; (about 110
degrees F)
3 tablespoon Sugar
2 teaspoon Salt
5 One half cup Flour
1 tablespoon Sugar
3 qt Water
Cornmeal
1 Egg yolk
1 tablespoon Water

In a large bowl, dissolve yeast in warm water. Stir in sugar and salt;
gradually mix in 4 cups of the flour. Beat well to make a stiff dough.

Turn dough out onto a floured board and knead until smooth and satiny
(about 10 to 20 minutes), adding flour as needed to prevent sticking
dough should be firmer than for most other yeast breads. Place dough in a
greased bowl; turn over to grease top. Cover and let rise in a warm place
until doubled (about 40 minutes).

Punch dough down; knead briefly on a lightly floured board to release air,
then divide into 18 equal pieces. Form each piece into a smooth ball by
gently kneading. Holding ball with both hands, poke your thumbs through
center. With one thumb in the hole, work around perimeter, shaping bagel
like a doughnut, 2 One half to 3 inches across. Place shaped bagels on a lightly
floured boards, cover lightly, and let stand in a warm place for 20
minutes.

Bring sugarwater mixture to boiling in a 4 or 5quart pan; adjust heat to
keep it boiling gently. Lightly grease 2 baking sheets (at least 12 by 15
inches) and sprinkle with cornmeal. With a slotted spatula, lift one bagel
at a time and lower into water; boil 5 or 6 at a time, turning often, for 5
minutes. Lift out of pan, drain briefly on a towel, and place on baking
sheet.

Brush bagels with egg yolk mixture. Bake in a preheated 400 F degree oven
for 25 to 30 minutes or until well browned and crusty. Let cool on a rack.

Makes 18 bagels.

WHOLE WHEAT BAGELS Follow directions for bagels, but omit the 3 tablespoons
sugar, use 3 tablespoons honey instead. In place of the flour use 2 cups
whole wheat or graham flour, One half cup wheat germ, and about 2 One half cups all
purpose flour. Mix in all the whole wheat flour and wheat germ and 1 1/4
cups of the allpurpose flour before beating dough. Then mix in about 1 1/2
cups more allpurpose flour; knead and finish as directed.

PUMPERNICKEL BAGELS Follow directions for bagels, but omit the 3
tablespoons sugar; use 3 tablespoons dark molasses instead. In place of the
flour use 2 cups rye flour, 2 cups whole wheat flour or graham flour, and
about 1 Three fourths cups allpurpose flour. Add all the rye and 1 cup each of the
whole wheat and allpurpose flour before beating dough. Then add remaining
1 cup whole wheat and about Three fourths cup more allpurpose flour; knead and
finish as directed.

OTHER BAGEL VARIETIES Add One half cup instant toasted onion to Bagels or Whole
Wheat Bagels add it to yeast mixutre along with the sugar and salt. Or
sprinkle One half teaspoon poppy seeds or sesame seeds or One fourth teaspoon coarse
salt on each glazed bagel before baking. Or add 1 tablespoon caraway seeds
to Pumpernickel Bagels, then sprinkle each glazed bagel with One fourth teaspoon
more caraway seeds before baking.
Posted to BakeryShoppe Digest V1 #495 by Rhonda layla696@ix.netcom.com
on Jan 8, 1998