Recipe - Jo Goldenbergs Bagels

Three fourths pt Warm water
2 Envelopes dry yeast
1 One half ounce Sugar
One half ounce Salt
3 One half cup Bread flour
2 qt Boiling water
1 tablespoon Sugar
1 Egg white; beaten
Salt; =OR=
Sesame, Poppy =OR=
Caraway seeds
(optional)

PREHEAT OVEN TO 450F. Mix yeast, 1 One half ounces sugar and warm water. Let
stand 2or3 minutes. Mix 2 cups flour and the salt and add to the yeast
mixture. Add remaining 1 One half cups flour. Knead for 5 minutes, adding flour
if dough sticks to the table. Bagel dough should be firm. Place dough in a
clean, greased bowl. Cover and let rise until double. Bring water to a boil
and add 1 tablespoon sugar. Divide dough into 12 pieces and shape each into
a ball. Allow the dough to relax 3to4 minutes. Flatten with your palm.
With your thumb, press deep into the center of the bagel and tear open with
your fingers. Pull the hole open. Place bagels on a sheet and cover for
about 10 minutes. Put 2or3 bagels at a time into simmering water for
about 45 seconds, turning once. Drain and place on greased baking sheets.
Brush with beaten egg white and sprinkle with salt, sesame, poppy or
caraway seeds. Bake for 35 minutes, turning over when bagels are light
brown. Bagels are done when they are brown and shiny. Cool on a rack.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini