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Bagels #8

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  • 4 1/2 c Unsifted flour; (up to 5)
  • 3 tb Sugar
  • 1 tb Salt
  • 2 pk Fletschmann's Active Dry Yeast
  • Water
  • 2 tb Margarine
  • 1 tb Sugar
  • 2 ts Salt
  • 1 Egg white


Mix 1 1/2 cups flour, 3 tbsp. sugar, 1 tbsp. salt and yeast. Heat 1 1/2 cups water and marg. to 120 - 130 degrees F. Add to dry ingredients; beat 2 min. at medium speed. Add 1/2 cup flour; beat at high speed 2 mins. Stir in more flour to make a stiff dough. On floured board, knead 8-10 mins. Set in greased bowl; turn to grease top. Cover; let rise in warm, draft-free place 1 hour.
Punch dough down. Cover; let rest 15 mins. In a large skillet heat 1-inch water over medium low heat to a simmer; add remaining sugar and salt. Divide dough into 12 pieces; shape 3 pieces into smooth balls. With floured finger, poke a 1-inch hole in each. Drop bagels into simmering water. Cook 3 mins. Turn and cook 2 mins. Turn again; cook 1 min. more. Drain on towels. Repeat shaping and cooking rest of dough. Place on greased baking sheet. Mix egg white and 1 tbsp. water; brush on bagels. Sprinkle with coarse salt, sesame, caraway or poppy seeds is desired. Bake at 375 degrees F. 20 -25 mins. Remove from sheets. Cool Posted to TNT Recipes Digest, Vol 01, Nr 923 by "gizie" <> on Jan 9, 1998