Subject: RECIPE: Bagels (fwd)
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This is just one recipe for bagels. From the Washington State
1 package dry yeast
2 tsp salt
4 - 4.5 cups flour
1 cup potato water (from boiling potatoes)
2 tablespoons salad oil
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.