INGREDIENTS

INSTRUCTIONS

In a large bowl, dissolve yeast in warm water. Stir in sugar and salt;
gradually mix in 4 cups of the flour. Beat well to make a stiff dough.
Turn dough out onto a floured board and knead until smooth and satiny
(about 10 to 20 minutes), adding flour as needed to prevent sticking -
dough should be firmer than for most other yeast breads. Place dough
in a greased bowl; turn over to grease top. Cover and let rise in a
warm place until doubled (about 40 minutes).  Punch dough down; knead
briefly on a lightly floured board to release  air, then divide into 18
equal pieces. Form each piece into a smooth  ball by gently kneading.
Holding ball with both hands, poke your  thumbs through center. With
one thumb in the hole, work around  perimeter, shaping bagel like a
doughnut, 2 1/2 to 3 inches across.  Place shaped bagels on a lightly
floured boards, cover lightly, and  let stand in a warm place for 20
minutes.  Bring sugar-water mixture to boiling in a 4 or 5-quart pan;
adjust  heat to keep it boiling gently. Lightly grease 2 baking sheets
(at  least 12 by 15 inches) and sprinkle with cornmeal. With a slotted
spatula, lift one bagel at a time and lower into water; boil 5 or 6  at
a time, turning often, for 5 minutes. Lift out of pan, drain  briefly
on a towel, and place on baking sheet.  Brush bagels with egg yolk
mixture. Bake in a preheated 400 F degree  oven for 25 to 30 minutes or
until well browned and crusty. Let cool  on a rack.  Makes 18 bagels.
WHOLE WHEAT BAGELS Follow directions for bagels, but omit the 3
tablespoons sugar, use 3 tablespoons honey instead. In place of the
flour use 2 cups whole wheat or graham flour, 1/2 cup wheat germ, and
about 2 1/2 cups all- purpose flour. Mix in all the whole wheat flour
and wheat germ and 1 1/4 cups of the all-purpose flour before beating
dough. Then mix in about 1 1/2 cups more all-purpose flour; knead and
finish as directed.  PUMPERNICKEL BAGELS Follow directions for bagels,
but omit the 3  tablespoons sugar; use 3 tablespoons dark molasses
instead. In place  of the flour use 2 cups rye flour, 2 cups whole
wheat flour or graham  flour, and about 1 3/4 cups all-purpose flour.
Add all the rye and 1  cup each of the whole wheat and all-purpose
flour before beating  dough. Then add remaining 1 cup whole wheat and
about 3/4 cup more  all-purpose flour; knead and finish as directed.
OTHER BAGEL VARIETIES Add 1/2 cup instant toasted onion to Bagels or
Whole Wheat Bagels - add it to yeast mixutre along with the sugar and
salt. Or sprinkle 1/2 teaspoon poppy seeds or sesame seeds or 1/4
teaspoon coarse salt on each glazed bagel before baking. Or add 1
tablespoon caraway seeds to Pumpernickel Bagels, then sprinkle each
glazed bagel with 1/4 teaspoon more caraway seeds before baking.
Posted to Bakery-Shoppe Digest V1 #495 by Rhonda
<layla696@ix.netcom.com> on Jan 8, 1998

A Message from our Provider:

“Jesus: Because with God only perfection will do”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 159
Calories From Fat: 6
Total Fat: <1g
Cholesterol: 10mg
Sodium: 265.8mg
Potassium: 48.7mg
Carbohydrates: 33.3g
Fiber: 1.2g
Sugar: 2.9g
Protein: 4.2g