Recipe - Israeli Bagels

2 pack Dry granulated yeast or 2
cakes compressed yeast
2 tablespoon Spoon sugar
2 One half cup Lukwarm water
8 cup Flour; sifted
2 teaspoon Salt

GLAZE
1 Egg yolk; beaten with:
1 teaspoon Water
Coarse salt

source : Classic Kosher Cooking by Sara Finkel

Dissolve yeast and sugar in water. Combine with remaining ingredients. Beat
well. Knead until smooth and soft. Let rest for 10 min. but do not let
rise. Shape into bagels by pinching off pieces of dough. Roll each piece
into a rope One half inch thick and 6 inches long. Attach ends. Place on a
greased cookie sheet, bruch with yolkwater mixture, and sprinkle with
coarse salt. Bake in a preheated 425 deg. oven for about 20 min. until
golden brown.

Variation: Dough can be rolled into pencilthin strips, shapped into
pretzel or different letters of the alphabet and baked at 425 deg, for 15
minutes.

Posted to JEWISHFOOD digest by "Viviane & Israel Barzel"
i_barzel@netvision.net.il on Nov 5, 1998, converted by MM_Buster v2.0l.