| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
|
Bread |
20 |
Servings |
INGREDIENTS
| 4 1/2 |
c |
All-purpose flour |
| 2 |
ts |
Salt |
| 3 |
ts |
Sugar |
| 2 |
ts |
Vegetable oil |
| 2 |
ts |
Yeast |
| 1 |
|
Egg |
| 1 |
c |
Warm water |
INSTRUCTIONS
From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke)
Date: Tue, 27 Jul 93 13:11:54 +0200
From: Barry_Carlson@mindlink.bc.ca (Moira Carlson)
The dough used for bagels is basically a bread dough recipe. The secret is
that you boil the bagels before baking them in the oven.
In a bowl put the warm water, yeast and sugar. Let stand for 10 minutes
until the yeast is working. Add the salt, egg, oil and flour and stir
everything together. Dump the dough out on a floured board and knead until
everything is of one consistancy. (Exactly like making bread). Put the
dough into a warm bowl and put (covered) in a draft-free place for about 1
and 1/2 hours or until the dough has doubled in size. Punch down the dough
and divide it into 20 pieces. Shape each piece into a ball. Then roll each
ball into a rope (like you would plasticine) about 7 inches long. Press the
two ends of the "rope" together to give you the basic bagel shape. Put the
bagels on a floured board, cover with a tea towel, and leave for about an
hour to rise. During the last part of the rising time, put a pot on the
stove and fill it with boiling water. Also turn the oven on to 375 Degrees
F. Dump about 5 bagels at a time into the boiling water. They will fall to
the bottom of the pot and then rise. When they rise turn them over. Boil
them for a total (including time at bottom of pan) of 2 minutes. Lift the
bagels out of the water with a slotted spoon and leave them to drain while
you do remaining bagels. Put all the bagels on a cookie sheet and put them
in the oven to bake for about 15 minutes (Until they turn brown). Enjoy.
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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