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Basic Bagel Recipe

Carol Welte


  • 4-1/2 cups (1050 ml) all purpose flour
  • 2 pkgs. active dry yeast
  • 1-1/2 cups (350 ml) warm water (110 - 115 degrees)
  • 3 TBS (45 ml). sugar
  • 1 TBS (15 ml). salt
  • 1 TBS (15 ml). sugar
  • In mixer bowl, combine 1-1/2 cups (350 ml) flour & yeast.
  • Combine warm water, 3 TBS (45 ml). sugar, and salt.
  • Pour over flour mixture.
  • Beat at slow speed of electric mixer 1/2 minute, scraping bowl.
  • Beat 3 minutes at high speed.
  • Stir in as much remaining flour as you can mix in with a spoon.
  • Turn out onto lightly floured surface.
  • Knead in enough remaining flour to make moderately stiff dough that is smooth and elastic (6-8 minutes total)
  • Cover; let rest 10 minutes.
  • Cut into 12 portions.
  • Shape into smooth ball.
  • Punch hole in center of each.
  • Pull gently to make 1 1/2 inch - 2 inch hole.
  • Place on greased baking sheet.
  • Cpver; let rise 20 minutes.
  • Broil 5 inches from heat 3-4 minutes, turning once (tops should not brown).
  • Heat 1 gallon (3.8 ltr) water & 1 TBS (15 ml). sugar to boiling.
  • Reduce heat; cook 4-5 bagels at a time for 7 minutes, turning once.
  • Drain.
  • Place on greased baking sheet.
  • Bake at 375 degrees (200 C.) for 25 - 30 minutes.

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