INGREDIENTS

INSTRUCTIONS

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.
>From: Katie E Green <kgreen@u.washington.edu>
From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe
Recipe By     : Washington State Centenial Cookbook

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