Site Search:
      Home     Recipes     Store

Bagels #11

Home | Recipes | B


  • 4 1/2 c Flour
  • 2 pk Active dry yeast
  • 1 1/2 c Warm water -- 110-115 F
  • 3 tb Sugar
  • 1 tb Salt
  • 1 tb Sugar


In mixer bowl combine 1 1/2 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 1 1/2 to 2 inches. Place on a greased baking sheet. Cover; let rise 20 minutes. Broil 5 inches from heat for 1 1/2 - 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" <> 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, using MMCONV. Archived through kindness of Karen Mintzias,
From Gemini's MASSIVE MealMaster collection at