===========================================================================
 BBS: The GWE BBS [ASV/CIN]
Date: 07-01-94 (14:01)             Number: 341
From: Z PEGASUS #2 @1219000*1      Refer#: NONE
  To: ALL #1 @1219000*1             Recvd: NO  
Subj: Bagels                         Conf: (37) Home Cooki
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---------- Recipe via Meal-Master (tm) v8.01

      Title: Bagels
 Categories: Breads
      Yield: 12 servings

      2 c  Warm water
      2 pk Active dry yeast
      3 tb Sugar
      3 ts Salt
  5 3/4 c  Flour
      3 qt Water
      1 tb Sugar
      1    Cornmeal
      1    Egg yolk
      1 tb Water

  Combine warm water, yeast and sugar.  Let stand 5 minutes, stir in salt.
  Gradually mix in 4 cups of flour, beat at medium speed for 5 minutes. With
  spoon add 1 1/4 cups more flour to make a stiff dough.  Turn out on a
  floured board and knead until smooth, elastic, and no longer sticky (about
  15 minutes), adding more flour as needed.  Dough should be firmer than for
  most yeast breads.  Place in a greased bowl, cover, let rise until almost
  doubled (about 40 minutes).  Knead dough lightly and divide into 12 equal
  pieces.

  To shape, knead each piece, forming it into a smooth ball.  Holding ball
  with both hands, poke your thumbs through the center.  With one thumb in
  hole, work around perimeter, shaping bagel like a doughnut 3 to 3 1/2
  inches across.  Place shaped bagels on lightly floured board, cover lightly
  and let stand in a warm place for 20 minutes. Bring the 3 quarts of water
  and 1 tbls sugar to boiling in large kettle. Adjust heat to keep it boiling
  gently.  Lightly grease baking sheet and sprinkle with cornmeal. Heat oven
  to 400 degrees.

  Gently lift one bagel at a time and drop into water, boil about 4 at a
  time, turning often, for 5 minutes.  Lift out with slotted spatula, drain
  briefly on a towel and place on baking sheet.  Brush with glaze made with 1
  egg yolk and 1 tbls water.

  Bake 35 - 40 minutes, or until well browned and crusty. Cool on rack.

  WHOLE WHEAT BAGELS:  Follow basic recipe, omitting sugar.  Use 3 T honey
  instead.  In place of flour, use 2 cups whole wheat flour, 1/2 cup wheat
  germ, and about 2 3/4 cup all purpose flour, blended together.  Knead with
  white flour.

  PUMPERNICKEL BAGELS:  Follow basic recipe, omitting sugar.  Use 3 T dark
  molasses in place of sugar.  In place of flour use 2 cups rye, 2 cups whole
  wheat, 1 3/4 cups all purpose flour blended together.  Knead with white
  flour.

  ONION BAGELS:  Add 1/2 cup instant toasted onion to basic dough with the
  yeast , water and sugar in basic recipe.

  SEEDED BAGELS:  Springle boiled bagels with sesame seed, poppy seed, or
  caraway seed after using egg wash and before baking.

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  OLX 2.1 TD  That's not line noise--my modem's speaking in tongues!

                          VQWK 6.20 [Rev H - 04/04/94]
