*  Exported from  MasterCook  *
                           JO GOLDENBERG'S BAGELS
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Breads
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      3/4   pt           Warm water
    2                    Envelopes dry yeast
    1 1/2   oz           Sugar
      1/2   oz           Salt
    3 1/2   c            Bread flour
    2       qt           Boiling water
    1       tb           Sugar
    1                    Egg white -- beaten
                         Salt -- -ÿÿ
                         -Sesame, Poppy -ÿÿ
                         -Caraway seeds
                         - (optional)
   PREHEAT OVEN TO 450F. Mix yeast, 1 1/2 ounces sugar
   and warm water. Let stand 2-or-3 minutes. Mix 2 cups
   flour and the salt and add to the yeast mixture. Add
   remaining 1 1/2 cups flour. Knead for 5 minutes,
   adding flour if dough sticks to the table. Bagel dough
   should be firm. Place dough in a clean, greased bowl.
   Cover and let rise until double. Bring water to a boil
   and add 1 tablespoon sugar. Divide dough into 12
   pieces and shape each into a ball. Allow the dough to
   relax 3-to-4 minutes. Flatten with your palm. With
   your thumb, press deep into the center of the bagel
   and tear open with your fingers. Pull the hole open.
   Place bagels on a sheet and cover for about 10
   minutes. Put 2-or-3 bagels at a time into simmering
   water for about 45 seconds, turning once. Drain and
   place on greased baking sheets. Brush with beaten egg
   white and sprinkle with salt, sesame, poppy or caraway
   seeds. Bake for 35 minutes, turning over when bagels
   are light brown. Bagels are done when they are brown
   and shiny. Cool on a rack.
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