Bagels(Water Type)

                      
 
                            BAGELS (WATER TYPE)
 
 Recipe By     : 
 Serving Size  : 16   Preparation Time :0:00
 Categories    : Breads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       pk           Yeast, active dry
    2       ts           Sugar
    1 1/2   ts           Salt
    2 3/4   c            Flour, all-purpose
    2       qt           Water
 
      Dissolve yeast in 1 cup warm water in large mixing
   bowl.  Stir in sugar, salt, and 1 2/4 cups of flour.
   beat till smooth.  Stir inremaining flour.  Turn dough
   onto lightly floured surface; knead untilsmooth and
   elastic (about 10 minutes).  Place in greased bowl;
   turn greased side up. turn over and let rise in warm
   place until double (about 15 minutes).
      Dough is ready if an indentation remains when
   touched.  Punch down dough; divide into 8 equal parts.
   Roll each part into a rope 6 inches long; moisten ends
   with water and pinch together to form a circle.  Or,
   shape each part into a smooth ball; punch hole in
   center and roll gently to enlarge hole and make
   uniform shape.  Let rise for 20 minutes
      Heat oven to 375F.  Heat 2 qts. water to boiling in
   large kettle. Reduce heat; add 4 bagels.  Simmer for 7
   minutes, turning once.  Drain on kitchen towel.
   Repeat with remaining bagels, simmering four at a
   time. VARIATION: EGG BAGELS:  Increase total amount of
   flour to 4 Cups. knead for 5 minutes.  Let rise until
   double (about 45 minutes).  Divide dough into 16 equal
   parts; shape; and let rise as directed.  Add 2 T sugar
   to boiling water.  Simmer for 4 minutes, turning once.
   Beat 1 egg yolk and 1 T. water slightly; brush over
   simmering bagels.  Bake as directed. Makes 16 bagels