Bagels 2

 
                                  BAGELS 2
 
 Recipe By     : 
 Serving Size  : 30   Preparation Time :0:00
 Categories    : Breads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    8       c            Flour
    1       tb           Salt
    1       tb           Sugar
    2                    Cakes fresh yeast
    2       c            Lukewarm potato water *
      1/4   c            Salad oil
    4                    Eggs -- slightly beaten
    2       tb           Sugar
    2       qt           Boiling water
                         Poppy seed or sesame seed
                         -(optional)
 
   * (Water which peeled potatos have cooked in. Plain
   water may be used, but it's not as good.)
      Sift together dry ingredients.  Soften yeast in 1/3
   of potato water. Add to flour.  Add oil to remaining
   potato water and stir into the flour mixture.  Add
   eggs and stir briskly to form a ball of dough.  Knead
   on a lightly floured board for 10 minutes.  (This MUST
   be a firm dough) Add more flour if necessary.  Return
   to the bowl--smooth side up.  Cover with a towel (tea
   etc) and let rise at room temperature until the dough
   rises to the top of the bowl.  Knead again on a
   lightly floured board until smooth and elastic (as for
   rolls).  Pinch off pieces of dough and roll between
   the palms of the hands to form ropes about 6 inches
   long and 3/4 inches wide.  Pinch the ends together
   firmly to make a doughnut shape.
    Add sugar to boiling water.  Drop bagels into water
   one at a time.  As they come to the surface, turn them
   over.  Boil 1 minute longer on the second side.  Place
   on a greased cookie sheet and bake at 450 F. until the
   crust is golden brown and crisp--10 to 15 minutes.
   Bagels may be sprinkled with poppy seed or sesame seed
   before baking if you like.
  
 
 
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