*  Exported from  MasterCook  *
                              A Bevy Of Bagels
 Recipe By     :=20
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Breads                           Jewish
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      C             Warm Water
      1/2  C             Gluten Flour
    1      Tsp           Sugar
    4 1/2  C             All-Purpose Flour -- or as needed
    1      Pkg           Dry yeast
    1      Tbsp          Salt
                         -----WATER BATH-----
    4      Qt            Water
    2      tbsp          Salt
    4      tbsp          Sugar
 In a small bowl, combine 1/2 cup of the warm water, sugar and yeast.  Sti=
 r & let stand til foamy, abt. 10 min.  In lge. bowl of elec. mixer, combi=
 ne gluten flour, 2 cups all purpose flour, salt, and remaining  1 1/2 c. =
 warm water.  Add yeast mixture and beat for 5 min. on med. low speed.  Co=
 ver dough and let it rise until it collapses, abt. 2 hrs.
  Stir 2 more cups A.P. flour gradually into dough.  Spread remaining flou=
 r on a working surface and turn dough out onto it.  Knead until smooth an=
 d shiny.
  Place dough in an ungreased bowl and let rise, covered, until doubled in=
  bulk, 1 hr. or more.  Punch dough down.  Turn out onto board and cut int=
 o 12 pcs.  Cover with dry towel, then damp one, and let rest 10 min.
  Removing one pc. at a time from under towell, begin making the bagel sha=
 pes.  Roll each pc. into a “snake” abt. 8 long.  Moisten and over lap ed=
 ges; pinch firmly together.  The bagel should be a uniform ring with a ce=
 nter hole no smaller that 1 1/2“.  As each bagel is finished, place it on=
  a dry towel.  When all are formed and on the towel, place another dry to=
 wel, then a damp one, over them and let rise for abt. 30 min, or until ”h=
 alf-proofed", but not doubled.
  While bagels are rising, preheat oven to 425 F.  Make the water bath by =
 combining water, sugar and salt in lge. pot and bring to simmer.  When ba=
 gels are ready, drop abt. 3 at a time into the simmering water.  Keeping =
 the water at a bare simmer, cook bagels for 1 min. on each side.  Remove =
 with slotted spoon.
  Place on baking sheet lined (not greased) with bakers' parchment.  All s=
 hould fit on pan--expect close fit.  Bake in center of oven for 10 min.; =
 the bagels should be set but not browned.  Turn over and return to ovven =
 for 5 min more, or until bagels are browned.  Cool on rack.  Store in pla=
 stic bag in 'fridge up to 2 days. If longer, freeze.
  Guaranteed better than store-bought--Watch out Murray Lender!!
                    - - - - - - - - - - - - - - - - - -=20
 Nutr. Assoc. : 0 3309 0 0 0 0 0 0 0 0