*  Exported from  MasterCook  *
                             FRESH, HOT BAGELS
 Recipe By     : 
 Serving Size  : 18   Preparation Time :0:00
 Categories    : Breads
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       pk           Active dry yeast
    1 1/2   c            Warm water (105 degrees to
                         -115 degrees F.)
    3       tb           Sugar
    1       tb           Salt
    4       c            All-purpose flour (4 to
                         -4-1/2 cups)
    1                    Gal water
   Makes 18
   Stir yeast into 1-1/2 cups warm water in large bowl;
   let stand until bubbly, about 5 minutes. Stir in
   sugar, salt and enough flour to make soft dough. Knead
   dough on lightly floured board until smooth and
   elastic, adding remaining flour as necessary.
   Let dough stand covered in warm place 15 minutes.
   Punch down dough; roll on lightly floured board to
   rectangle 13x4 inches (about 1-inch thick). Cut dough
   into 18 strips with floured knife. Roll each strip
   gently to form rope 1/2-inch thick; moisten ends and
   press together to form bagels. Place bagels on floured
   cookie sheets. Let stand covered 20 minutes.
   Heat 1 gallon water to boiling in large saucepan;
   reduce heat to medium. Place 3 or 4 bagels in
   saucepan; simmer uncovered 7 minutes (no longer).
   Drain on towel. Repeat with remaining bagels.
   Heat oven to 375 degrees F. Bake bagels on ungreased
   cookie sheets until golden, 30 to 35 minutes. Cool on
   wire rack.
   Makes 18 bagels.
   Note: To top the bagels with poppy or sesame seeds,
   remove them from the oven after 10 minutes of baking.
   Brush them with 1 egg white beaten with 1 tablespoon
   water, sprinkle with seeds. Continue baking until
   From: “Bagels! Bagels! and more Bagels!” by Nao Hauser
   and Sue Spitler, c. Lender’s Bagel Bakery, Inc.,
   Bantam Books, 1982.
   Shared by June Hoffman, 6/93
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