Bagels 2
Ingredients| 8 cup flour |
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|---|
* (Water which peeled potatos have cooked in. Plain water may be
used, but it s not as good.)
Sift together dry ingredients. Soften yeast in 1/3 of potato
water. Add to flour. Add oil to remaining potato water and stir into
the flour mixture. Add eggs and stir briskly to form a ball of
dough. Knead on a lightly floured board for 10 minutes. (This MUST
be a firm dough) Add more flour if necessary. Return to the
bowl--smooth side up. Cover with a towel (tea etc) and let rise at
room temperature until the dough rises to the top of the bowl. Knead
again on a lightly floured board until smooth and elastic (as for
rolls). Pinch off pieces of dough and roll between the palms of the
hands to form ropes about 6 inches long and 3/4 inches wide. Pinch
the ends together firmly to make a doughnut shape.
Add sugar to boiling water. Drop bagels into water one at a time.
As they come to the surface, turn them over. Boil 1 minute longer on
the second side. Place on a greased cookie sheet and bake at 450 F.
until the crust is golden brown and crisp--10 to 15 minutes. Bagels
may be sprinkled with poppy seed or sesame seed before baking if you
like.
Servings: 30
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Bagels 3
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SOURCE: Posted on NVN Food & Wine Board by Syd Kerr note 18580.. MM format by Ursula R. Taulor. This is for molding and then saving. Combine flour, salt, and water. Shape. Brush with condensed milk. Bake at 250~ for 1 hour. stro (Upload by user)
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