Title: Bagels (water type)
 Categories: Bread
      Yield: 16 Servings
 
      1 pk Active dry yeast
  1 1/2 ts Salt
      2 qt Water
      2 ts Sugar
  2 3/4 c  All-purpose flour
 
  From: nick@vlsi.polymtl.ca (Nick Ciarallo)
  
  Date: 20 Oct 1994 23:19:40 -0400
  
  Dissolve yeast in 1 cup warm water in large mixing bowl.  Stir in
  sugar, salt, and 1 2/4 cups of flour. beat till smooth. Stir in
  remaining flour. Turn dough onto lightly floured surface; knead until
  smooth and elastic (about 10 minutes). Place in greased bowl; turn
  greased side up. Turn over and let rise in warm place until double
  (about 15 minutes). Dough is ready if an indentation remains when
  touched. Punch down dough; divide into 8 equal parts. Roll each part
  into a rope 6 inches long; moisten ends with water and pinch together
  to form a gel...or, shape each part into a smooth ball; punch hole in
  center and roll gently to enlarge hole and make uniform shape.  Let
  rise 20 minutes. Heat oven to 375 deg. Heat 2 qts. water to boiling
  in large kettle. Reduce heat. Add 4 bagels. Simmer 7 minutes, turning
  once. Drain on kitchen towel. Repeat with remaining bagels, simmering
  four at a time. **VARIATION** EGG BAGELS total amount of flour to 4
  Cups.  Knead 5 minutes. Let rise until double (about 45 minutes)
  Divide dough into 16 equal parts; shape; and let rise as directed.
  Add 2 T sugar to boiling water.  Simmer 4 minutes, turning once. Beat
  1 egg yolk and 1 T. water slightly; brush over simmering bagels. Bake
  as directed. -- makes 16 bagels --