INGREDIENTS

INSTRUCTIONS

Add yeast, salt and sugar to water, mix well. Add 5 cups of flour, mixing
well. Turn the dough out onto a floured work surface and knead until the
dough is smooth and elastic, adding only as much of the last cup of the
flour as necessary to achieve manageable dough. Allow to rise in an oiled
bowl until the dough has doubled in size. Knock down and knead briefly.
Divide the dough into 12 equal pieces. Let the dough rest briefly and then
shape each piece by rolling into a ball. Using your thumb, create a hole in
the centre and gently stretch the whole until it reaches your desired size.
Allow to rise until a little puffy on a floured board. Bring 2 large
shallow pots of water to boil, with about 6cm. of water in each. When the
dough has risen until almost double, gently immerse each bagel in the
simmering water and allow to "cook" for about two minutes, turning every 30
seconds. Be careful not to over crowd the pots - 4 per pot is sufficient.
Remove the bagels from the water with a slotted spoon and carefully place
them on oiled oven trays. Glaze them with egg, and sprinkle with poppy
seeds. Bake at 200c. for 25-35 minutes, until well browned.
* Be very careful not to over boil the bagels, otherwise they will deflate,
and will have to be discarded.
Converted by MC_Buster.
Per serving: 168 Calories (kcal); 1g Total Fat; (5% calories from fat); 9g
Protein; 34g Carbohydrate; 0mg Cholesterol; 5359mg Sodium Food Exchanges:
1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 1/2 Other
Carbohydrates
Converted by MM_Buster v2.0n.

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