INGREDIENTS

INSTRUCTIONS

POACHING LIQUID
GLAZE
From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke)
Date: Tue, 27 Jul 93 13:11:54 +0200
From: Dawn_Scotting@kcbbs.gen.nz (Dawn Scotting)
In a large bowl, combine sugar, 1 Tbsp flour & water, sprinkle in yeast &
stand until frothy (2 mins).  Stir in eggs & oil.  Mix 1 cup flour, extra
sugar & salt into yeast mixture.  Beat with wooden spoon until smooth. Stir
in enough of the remaining flour to make a soft dough.  Turn onto a lightly
floured surface & knead until smooth & elastic (about 10 mins).  Place in a
greased bowl, turn dough over in the bowl to grease all over.  Cover with
plastic wrap, stand in a warm place to rise (prove) for 1 hour or until
doubled in size & imprint remains when dough is pressed.  Punch down dough
using fist, knead for 2 mins.  Divide into 12 equal portions.  Shape each
piece into a ball (keep dough covered with plastic wrap while shaping).
Poke finger through centre of each ball. Twirl around finger to form a
ring. Place on floured oven tray & cover. Allow to rise for 15 mins. Bring
water to the boil in a large pan. Add sugar. Place half the bagels into the
water, cook 1 min. Turn, cook for 1 min longer. Using a slotted spoon,
remove bagels to a greased baking tray lined with greased foil. Cook
remaining half of bagels in poaching liquid. Combine egg yolk & water.
Brush over bagels. Sprinkle with poppy or sesame seeds. Bake in a hot oven
(400°F) for 25 mins or until golden. Cool on a wire rack. Makes 12.
REC.FOOD.RECIPES
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

A Message from our Provider:

“Jesus: the most exciting person in the universe”