Bagels (koss)
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4½ | cup | Flour |
| 2 | packs | Active dry yeast |
| 1½ | cup | Warm water -- 110-115 F |
| 3 | tablespoons | Sugar |
| 1 | tablespoon | Salt |
| 1 | tablespoon | Sugar |
| 1½ | to | 2 inches. Place on a greased baking sheet. Cover; let rise |
Directions
In mixer bowl combine 1½ cups flour and the yeast. Combine warm water, 3 Tbls. sugar and the salt. Pour over flour mixture. Beat at low speed for 30 seconds, scraping sides of bowl constantly. Beat 3 minutes on high speed.
Stir in as much of the remaining flour as you can mix in with a spoon. Turn out onto lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough. Continue kneading until smooth and elastic, 6 - 8 minutes. Cover; let dough rest 10-15 minutes.
Cut into 12 portions; shape into smooth balls. Punch a hole in the center of each with a floured finger. Pull gently to enlarge hole to 20 minutes. Broil 5 inches from heat for 1 ½ - 2 minutes on each side. Tops should not brown.
Heat 1 gallon water and 1 tablespoon sugar to boiling; reduce heat.
Cook bagels, 4 or 5 at a time, for 7 minutes, turning once. Drain.
Place on greased baking sheet. Bake in 375 degree oven 25 - 30 minutes.
Posted by "R. S. Koss" <rskoss@...> to the Fatfree Digest [Volume 14 Issue 6] Jan. 6, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@... using MMCONV. Archived through kindness of Karen Mintzias, km@....
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