Title: Bagels #2
 Categories: Bread
      Yield: 12 Servings
 
      1 ts Sugar
      1 tb Flour
    2/3 c  Lukewarm water
      2    Eggs
      2 pk Dry yeast
    1/4 c  Vegetable oil
      3 c  Flour
      2 tb Sugar extra
  1 1/2 ts Salt

MMMMM----------------------POACHING LIQUID---------------------------
     16 c  Water
      2 tb Sugar

MMMMM---------------------------GLAZE--------------------------------
      1    Egg yolk
      1 tb Water
           Poppy or sesame seeds
 
  From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke)
  
  Date: Tue, 27 Jul 93 13:11:54 +0200
  
  From: Dawn_Scotting@kcbbs.gen.nz (Dawn Scotting)
  
  In a large bowl, combine sugar, 1 Tbsp flour & water, sprinkle in
  yeast & stand until frothy (2 mins).  Stir in eggs & oil.  Mix 1 cup
  flour, extra sugar & salt into yeast mixture.  Beat with wooden spoon
  until smooth. Stir in enough of the remaining flour to make a soft
  dough.  Turn onto a lightly floured surface & knead until smooth &
  elastic (about 10 mins).  Place in a greased bowl, turn dough over in
  the bowl to grease all over.  Cover with plastic wrap, stand in a
  warm place to rise (prove) for 1 hour or until doubled in size &
  imprint remains when dough is pressed.  Punch down dough using fist,
  knead for 2 mins.  Divide into 12 equal portions.  Shape each piece
  into a ball (keep dough covered with plastic wrap while shaping).
  Poke finger through centre of each ball. Twirl around finger to form
  a ring. Place on floured oven tray & cover. Allow to rise for 15
  mins. Bring water to the boil in a large pan. Add sugar. Place half
  the bagels into the water, cook 1 min. Turn, cook for 1 min longer.
  Using a slotted spoon, remove bagels to a greased baking tray lined
  with greased foil. Cook remaining half of bagels in poaching liquid.
  Combine egg yolk & water. Brush over bagels. Sprinkle with poppy or
  sesame seeds. Bake in a hot oven (400øF) for 25 mins or until golden.
  Cool on a wire rack. Makes 12.
  
  REC.FOOD.RECIPES
  
  From rec.food.cooking archives.  Downloaded from Glen's MM Recipe