Ingredients
2 tb Yeast, dry; or
-2 packages
4 1/4 c Flour; sifted
-or as much as
-4 1/2 cups
1 1/2 c Water; tepid
3 tb Sugar
1 tb Salt
-2 packages
4 1/4 c Flour; sifted
-or as much as
-4 1/2 cups
1 1/2 c Water; tepid
3 tb Sugar
1 tb Salt
Directions
Combine water, sugar and salt. Add yeast to mixture. Beat at low speed
for
1/2 minute, scraping sides. Beat 3 minutes on high speed. By hand,
stir in
enough remaining flour to make a moderately stiff dough. Turn out on
floured board and knead until smooth. (5-8 min.) Let rest 15 minutes.
Cut
into 12 portions. Shape into smooth balls. With floured finger, punch
a
hole in center and enlarge the hole working each into a uniform shape.
Let
rise 20 minutes. In large kettle put one gallon water and one
tablespoon
sugar. Bring to boil, then reduce to a simmer. Drop 4-5 bagels in at a
time cooking 3 1/2 minutes on each side for a total of seven minutes.
Drain. Place on ungreased sheet. Bake at 375 30-35 minutes.
for
1/2 minute, scraping sides. Beat 3 minutes on high speed. By hand,
stir in
enough remaining flour to make a moderately stiff dough. Turn out on
floured board and knead until smooth. (5-8 min.) Let rest 15 minutes.
Cut
into 12 portions. Shape into smooth balls. With floured finger, punch
a
hole in center and enlarge the hole working each into a uniform shape.
Let
rise 20 minutes. In large kettle put one gallon water and one
tablespoon
sugar. Bring to boil, then reduce to a simmer. Drop 4-5 bagels in at a
time cooking 3 1/2 minutes on each side for a total of seven minutes.
Drain. Place on ungreased sheet. Bake at 375 30-35 minutes.