Title: Bagels #4
 Categories: Bread
      Yield: 16 Servings
 
      1 pk Gradular yeast (dry)
      2 c  Warm water
    1/4 c  Natural-flavored instant
           -malted milk powder
      2 tb Sugar
    2/3 tb Salt
  5 3/4 c  Unsifted white flour

MMMMM-------------------------WATER BATH------------------------------
      2 qt Water
      2 tb Natural-flavored malted milk
           -powder
      1 tb Sugar
 
  From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke)
  
  Date: Tue, 27 Jul 93 13:11:54 +0200
  
  From: render@massive.uccs.edu (Hal Render) 1. Place yeast in a warm
  bowl and add the water, stirring to dissolve. Add malted milk powder
  and sugar and stir until dissolved.  Add salt and flour all at once.
  Work the dough with fingers and hands, kneading into a stiff dough.
  Or use a mixer equipped with a dough hook.
  
  2.  Turn the dough out onto a lightly floured board and knead until
  smooth. Shape the dough into a ball and place it in an ungreased
  bowl.  Cover with plastic wrap and let rise in a warm place until
  double in bulk.
  
  3.  Preheat the oven to 400 degrees F.
  
  4.  Bring the ingredients for the water bath to a boil.
  
  5.  Punch the dough down and divide into 16 equal portions.  Roll each
  portion into a ball. Pierce the center of each ball with thumb and
  index finger. Using fingers, shape each ball into a ring like a
  doughnut.
  
  6.  If the water bath is boiling, turn off the heat.  When the bagels
  are dropped into it, the water should be just below the boiling point.
  
  7.  Drop the bagel rounds into the just-under-boiling water and let
  them cook for about 20 seconds on each side. Remove the rounds from
  the water using a slotted spoon.
  
  8.  Place the bagel rounds on an ungreased cookie sheet and bake for
  15-17 minutes or until lightly browned. Eat fresh or store in freezer.
  
  REC.FOOD.RECIPES
  
  From rec.food.cooking archives.  Downloaded from Glen's MM Recipe