*  Exported from  MasterCook  *
 
                                  BAGELS 4
 
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Breads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       pk           Active dry yeast
      1/3   c            Warm water
    1       t            Salt
    4       c            All-purpose or bread flour
                         -(I prefer the high gluten)
    2       tb           Sugar
    1       c            Milk
    1                    Egg
                         -beaten with a little water,
                         - (for glaze)
                         Coarse salt, (optional),
                         Poppy or sesame seeds (opt.)
 
   1. Sprinkle the yeast over the warm water, stir, and
   let dissolve. 2. Put the salt, flour, and 4 tsp of the
   sugar in food processor bowl with dough blade. Pulse
   several times to mix well and aerate. 3. Combine yeast
   mixture and milk in a measuring cup. With processor
   motor running, piur through feed tube. Knead until
   mixture balls together and is no longer sticky, about
   60 seconds. Lightly flour alarge plastic bag, place
   the dough in it, squeeze out the air, and close the
   end of the bag with a twist tie. Let the dough rise
   until doubled, about 45 minutes. Punch it down. (At
   this point the dough can be refrigerated for up to 4
   days. Bring it to room temperature before proceeding.)
   4. Let the dough rest for ten minutes. Pull of pieces
   of dough to form 12 two inch balls. Poke a finger
   through the ball, making a hole the size of a golf
   ball. With fingers, shape the bagel evenly. Put the
   bagels on a cookie sheet, cover with oiled plastic
   wrap, and let them rise until puffy, about 30 minutes.
   Preheat oven to 400 degrees F.
   5. Bring 4 qts. water to boil in a wide pot. Add the
   remaining two teaspoons sugar. Poach the bagels, 3 or
   4 at a time, for 30 seconds. Turn them and poach for
   30 seconds more. Remove with slotted spoon, let drip
   briefly on towel and the place 1 inch apart on baking
   sheets. Brush each bagel with a little of the egg
   glaze. (At this point sprinkle on any of the optional
   salt or seeds.) Bake until golden brown, about 15
   minutes. Cool on racks.
  
 
 
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