Bagels

Seeds optional.

From a box sold in Nampa, Idaho.

Bagels

  • 1 cake of yeast
  • 1/3 cup lukewarm water

Dissolve the yeast in the lukewarm water.

  • 1/3 cup lukewarm water
  • 3 Tbsp. salad oil or shortening
Mix together and add to the dissolved yeast.
  • 1-1/2 tsp. salt
  • 3 cups flour
Sift together into a mixing bowl.
  • 6 Tbsp. flour
For kneading board.
  • 2 Tbsp. sugar
  • 4 quarts boiling water
Dissolve the sugar into the boiling water.
  • 1 egg, slightly beaten.
 

 
Make a well in center of flour mixture and stir in the yeast liquid–adding the slightly beaten egg when 1/2 the yeast liquid is absorbed. Continue stirring briskly until all the liquid is about absorbed to form a ball of dough. Transfer to, and knead on, a lightly floured board, about two minutes.

Return dough to mixing bowl smooth side up and punch down three times. Cover and let rise at room temperature 15 to 20 minutes or until dough comes to top of bowl. Knead again until smooth and elastic.

Flatten out the dough and curt off approximate sized strips, forming bagels by laying out the strips in circular fashion and pinching the ends together.

Place on a floured cookie sheet and slip under a broiler flame three minutes for the bagels to firm up. Then drop them into the boiling water and cook 15 to 20 minutes.

Again place them on a floured (fine grit floured best) cookie sheet (putting on some poppy seeds if desired) and bake 10 minutes at 375 deg. and then 5 or 6 minutes at 400 deg. or until golden crisp.

FINIS

(Makes 12.)



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