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Katie E Green <kgreen@u.washington.edu> (by way of reggie@reggie.com)
Sat, 30 Sep 1995 00:25:27 -0700
v006.n038.19
(Reggie Dwork))
Subject: RECIPE:   Bagels (fwd)
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This is just one recipe for bagels.  From the Washington State
Centenial Cookbook.

                             BAGELS

        1 package dry yeast
        2 tsp salt
          sugar
  4 - 4.5 cups flour
        1 cup potato water (from boiling potatoes)
        2 tablespoons salad oil
        3 eggs

Combine yeast, salt, 2 teaspoons sugar and 1 1/2 cups flour in
a large bowl.  Heat potato water and salad oil in saucepan over
low heat until very warm (120 - 130F).  At low speed, beat this
liquid into dry ingredients until just blended.  Increase speed
to medium and beat 2 minutes, scraping down bowl.  Beat in 2 eggs
and 1/2 cup flour to form a thick batter.  Beat 2 minutes and 
scrape down bowl.  Stir in about 2 cups flour to make a soft dough.
Knead on lightly floured board until smooth and elastic, about 10
minutes.  Add more flour while kneading, as needed.  Shape dough
into ball and place in greased bowl; turn dough over to grease top.
Cover with moist towel and rise in warm place until double, about
1 1/2 hours.  

Punch down dough and cut dough into 16 pieces on lightly floured 
surface.  Cover with moist towel and rest for 20 minutes.  Roll
each piece into 8 inch long strip.  Form into rings and place 2 inches
apart on 2 greased cookie sheets.  Cover with moist towel and let
rise in warm place for 30 minutes (dough will NOT be doubled).

Preheat oven to 425F.  In a 12 inch skilled, bring 1 inch of water
and 2 tablespoons sugar to a boil over high heat.  Reduce heat to
medium and drop a few rings in at a time and simmer for 3 minutes,
turning once.  Remove rings to paper towels.  Drain.  Place on cookie
sheets.  Beat remaining egg slightly and brush over rings.  Bake
20 to 25 minutes until light brown.  Cool 5 minutes on wire rack.
Cut in half across the width and toast to serve.  

Makes 16 bagels.