INGREDIENTS

INSTRUCTIONS

From: nick@vlsi.polymtl.ca (Nick Ciarallo)  Date: 20 Oct 1994 23:19:40
-0400  Dissolve yeast in 1 cup warm water in large mixing bowl.  Stir
in  sugar, salt, and 1 2/4 cups of flour. beat till smooth. Stir in
remaining flour. Turn dough onto lightly floured surface; knead until
smooth and elastic (about 10 minutes). Place in greased bowl; turn
greased side up. Turn over and let rise in warm place until double
(about 15 minutes). Dough is ready if an indentation remains when
touched. Punch down dough; divide into 8 equal parts. Roll each part
into a rope 6 inches long; moisten ends with water and pinch together
to form a gel...or, shape each part into a smooth ball; punch hole in
center and roll gently to enlarge hole and make uniform shape.  Let
rise 20 minutes. Heat oven to 375 deg. Heat 2 qts. water to boiling  in
large kettle. Reduce heat. Add 4 bagels. Simmer 7 minutes, turning
once. Drain on kitchen towel. Repeat with remaining bagels, simmering
four at a time. **VARIATION** EGG BAGELS total amount of flour to 4
Cups.  Knead 5 minutes. Let rise until double (about 45 minutes)
Divide dough into 16 equal parts; shape; and let rise as directed.  Add
2 T sugar to boiling water.  Simmer 4 minutes, turning once. Beat  1
egg yolk and 1 T. water slightly; brush over simmering bagels. Bake  as
directed. -- makes 16 bagels -- from "Betty Crocker's Breads,"(C)
General Mills, 1974, pub. by lden Press.  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:

“Forgiveness is not automatic”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 80
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 222mg
Potassium: 24.2mg
Carbohydrates: 16.9g
Fiber: <1g
Sugar: <1g
Protein: 2.2g