| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
12 |
Servings |
INGREDIENTS
| 4 1/2 |
c |
Unsifted flour; (up to 5) |
| 3 |
tb |
Sugar |
| 1 |
tb |
Salt |
| 2 |
pk |
Fletschmann's Active Dry Yeast |
|
|
Water |
| 2 |
tb |
Margarine |
| 1 |
tb |
Sugar |
| 2 |
ts |
Salt |
| 1 |
|
Egg white |
|
1 |
hour. |
INSTRUCTIONS
Mix 1 1/2 cups flour, 3 tbsp. sugar, 1 tbsp. salt and yeast. Heat 1 1/2
cups water and marg. to 120 - 130 degrees F. Add to dry ingredients; beat 2
min. at medium speed. Add 1/2 cup flour; beat at high speed 2 mins. Stir in
more flour to make a stiff dough. On floured board, knead 8-10 mins. Set in
greased bowl; turn to grease top. Cover; let rise in warm, draft-free place
Punch dough down. Cover; let rest 15 mins. 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 mins. Turn and cook 2 mins. Turn again; cook 1 min. more. Drain on
towels. Repeat shaping and cooking rest of dough. Place on greased baking
sheet. Mix egg white and 1 tbsp. water; brush on bagels. Sprinkle with
coarse salt, sesame, caraway or poppy seeds is desired. Bake at 375 degrees
F. 20 -25 mins. Remove from sheets. Cool
Posted to TNT Recipes Digest, Vol 01, Nr 923 by "gizie"
<[email protected]> on Jan 9, 1998
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