INGREDIENTS

INSTRUCTIONS

*Prepare Primary Sourdough Batter B according to recipe. Be sure that you
have saved 1 cup starter separately. Let all ingreds come to room temp.
Sift 1 1/2 c flour, salt, & sugar into warm bowl. Stir in salad oil & eggs.
Stir in Primary Batter B & add enough additional flour for dough to leave
sides of bowl. Turn dough onto well floured board & knead in enough
additional flour to make dough smooth & elastic (abt 1/4 c). Place in warm
greased bowl, cover & set bowl in warm 85F spot until doubled in bulk. This
will take abt. 2 hrs. When doubled, punch down & let proof for an
additional 1 1/2 hrs or until doubled in bulk.
Turn dough out onto floured board & divide it into 12-14 equal pieces. Roll
each piece into a 6-" roll abt 3/4 " thick. Pinch the 2 ends together to
form a doughnut shape. Boil 4 qts water & add 2 tb sugar. Drop each bagel
into boiling water 1 at a time. Boil only 4 at a time. Cook until they rise
to the top & then turn over & cook for 2 mins longer. [DG NOTE- don't cook
longer than 3 mins or they get tough.] Remove w/slotted spoon & place on
greased cookie sheet. When all have been boiled, put in preheated 375F oven
& bake for 20-25 mins until crusty & golden brown. Makes 12-14 bagels.
Adventures in San Francisco by Charles D. Wilford, 1971, ISBN
0-912936-00-2. Typed by Deidre Ganopole
Posted to MM-Recipes Digest V4 #180 by BobbieB1@aol.com on Jul 12, 1997

A Message from our Provider:

“There’s more hope for murderers than the self-righteous”