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- Carol Welte
- 4-1/2 cups (1050 ml) flour
- 2 pkgs. active dry yeast
- 1-1/2 cups (350 ml) warm water (110-115 F)
- 3 tbsp (45 ml). sugar
- 1 tbsp (15 ml). salt
- 1 tbsp (15 ml). sugar
- In mixing bowl combine 1-1/2 cups (350 ml) of flour & the yeast.
- Combine warm water, 3 tbsp (45 ml) sugar, & salt.
- Pour over flour mixture.
- Beat with electric mixer 1/2 min., scraping bowl.
- Beat 3 min. at high speed.
- Stir in as much remaining flour as you can mix in with a spoon.
- Turn onto lightly floured surface.
- Knead in enough remaining flour to make a moderately stiff dough that is smooth & elastic.
- Cover; let rest 10 min.
- Cut into 12 portions.
- Shape ea. into smooth ball.
- Punch hole in center of each.
- Pull gently to make a 1 1/2" - 2" hole.
- Place on greased baking sheed.
- Cover; let rise 20 min.
- Broil 5" from heat 3-4 min., turning once (tops should not brown).
- Heat 1 gallon (3.8 ltr) water & 1 tbsp (15 ml). sugar to boiling; reduce heat.
- Cook 4 or 5 bagels at a time for 7 min., turning once.
- Place on greased baking sheet.
- Bake at 375 degreees for 25-30 min.
- (Add onions, etc., to dough for a variation - or brush w/egg wash & sprinkle w/sesame seed
- before baking.)
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