| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Breads |
4 |
Servings |
INGREDIENTS
| 4 1/2 |
|
To 5 cups all-purpose flour |
| 3 |
tb |
Bs sugar |
| 1 |
tb |
Bs salt |
| 2 |
|
Active yeast |
| 2 |
tb |
Bs margarine |
| 1 |
tb |
Bs sugar |
| 1 |
|
Egg white |
|
|
Water |
INSTRUCTIONS
Mix 1 1/2 cups flour, 3 Tbs sugar, 1 Tbs salt and yeast.
Heat 1 1/2 cups water and margarine to 120-130 degrees. Add to dry
ingredients; beat 2 minutes at medium speed. Add 1/2 cup flour; beat at
high speed 2 minutes. Stir in more flour to make a stiff dough. On floured
board, knead 8-10 minutes. Set in greased bowl; turn to grease top. Cover;
let rise in warm, draft-free place 1 hour.
Punch dough down. Cover; let rest 15 minutes. In a large skillet heat
1-inch water over medium low heat to a simmer; add remaining sugar and
salt.
Divide dough into 12 pieces; shape 3 pieces into smooth balls. With floured
finger, poke a 1-inch hole in each. Drop bagels into simmering water. Cook
3 minutes. Turn and cook 2 minutes. Turn again; cook 1 minute more. Drain
on towels. Repeat shaping and cooking rest of dough.
Place on greased baking sheet. Mix egg white and 1 Tbs water; brush on
bagels. Sprinkle with coarse salt, sesame, caraway or poppy seed if
desired. Bake at 375 degrees for 20-25 minutes. Remove from sheets. Cool.
Fleischmann's
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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