Bagels (Water Type)

Directions

Dissolve yeast in 1 cup warm water in large mixing bowl.

Stir in sugar, salt, and 1 2/4 cups of flour.

Beat until 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 375℉ (190℃).

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 tablespoons sugar to boiling water.

Simmer for 4 minutes, turning once.

Beat 1 egg yolk and 1 tablespoon water slightly; brush over simmering bagels.

Bake as directed. Makes 16 bagels.