Title: Bagels #5
 Categories: Bread
      Yield: 20 Servings
 
  4 1/2 c  All-purpose flour
      2 ts Salt
      3 ts Sugar
      2 ts Vegetable oil
      2 ts Yeast
      1    Egg
      1 c  Warm water
 
  From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke)
  
  Date: Tue, 27 Jul 93 13:11:54 +0200
  
  From: Barry_Carlson@mindlink.bc.ca (Moira Carlson) The dough used for
  bagels is basically a bread dough recipe.  The secret is that you
  boil the bagels before baking them in the oven.
  
  In a bowl put the warm water, yeast and sugar.  Let stand for 10
  minutes until the yeast is working.  Add the salt, egg, oil and flour
  and stir everything together.  Dump the dough out on a floured board
  and knead until everything is of one consistancy.  (Exactly like
  making bread).  Put the dough into a warm bowl and put (covered) in a
  draft-free place for about 1 and 1/2 hours or until the dough has
  doubled in size. Punch down the dough and divide it into 20 pieces.
  Shape each piece into a ball. Then roll each ball into a rope (like
  you would plasticine) about 7 inches long. Press the two ends of the
  "rope" together to give you the basic bagel shape. Put the bagels on
  a floured board, cover with a tea towel, and leave for about an hour
  to rise. During the last part of the rising time, put a pot on the
  stove and fill it with boiling water. Also turn the oven on to 375
  Degrees F.  Dump about 5 bagels at a time into the boiling water.
  They will fall to the bottom of the pot and then rise. When they rise
  turn them over. Boil them for a total (including time at bottom of
  pan) of 2 minutes. Lift the bagels out of the water with a slotted
  spoon and leave them to drain while you do remaining bagels. Put all
  the bagels on a cookie sheet and put them in the oven to bake for
  about 15 minutes (Until they turn brown). Enjoy.
  
  REC.FOOD.RECIPES
  
  From rec.food.cooking archives.  Downloaded from Glen's MM Recipe