BAGELS

By rmille6277

Sherry Riggs Bower

Ingredients

• 4 1/4 to 4 3/4 cups all-purpose flour
• 2 packages active dry yeast
• 3 tablespoons sugar
• 1 1/2 cups warm water(110deg to 115deg)
• 1 tablespoon salt
• 1 tablespoon sugar

Preparation

Step 1

In a mixer bowl combine 1 1/2 cups of the flour and the yeast. Combine warm water, the 3 tablespoons sugar and salt. Pour over flour mixture. Beat at low speed of electric mixer 1/2 minute, scraping bowl. Beat 3 minutes at high speed. Stir in as much remaining flour as you can mix in with a spoon.
Turn out onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Cover; let rest 10 minutes. Cut into 12 portions; shape each into a smooth ball. Punch a hole in the center of each. Pull gently to make a 1 1/2 to 2-inch hole. Place on a greased baking sheet. Cover; let rise 20 minutes. Broil 5 inches from heat 3 to 4 minutes, turning once (tops should not brown.) Heat 1 gallon water and the 1 tablespoon sugar to boiling; reduce heat. Cook 4 or 5 bagels at a time for 7 minutes, turning once; drain. Place on a greased baking sheet. Bake in a 375deg oven for 25 to 30 minutes. Makes 12.
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LIGHT RYE BAGELS: Prepare Bagels as above, except substitute 1 1/4 cups rye flour for the first 1 1/4 cups of the all-purpose flour.
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HERB BAGELS: Prepare Bagels as above, except add 2 teaspoons dried marjoram, crushed; or 1 teaspoon dried dillweed; or 1 teaspoon dried tarragon, crushed; or 1/2 teaspoon garlic powder to the flour-yeast mixture.
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ONION BAGELS: Prepare Bagels as above, except cook 1/2 cup finely chopped onion in 3 tablespoons butter till tender but not brown. Brush onion mixture over top of bagels after first 15 minutes of baking.
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POPPY SEED OR SESAME SEED BAGELS: Prepare Bagels as above, except before baking, brush tops with beaten egg; sprinkle with poppy seed or toasted sesame seed.