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     Title: Bagels From Jo Goldenburg's, Paris
Categories: Breads
  Servings: 1

 1 1/2  c   warm water (110F)
 2      pk  dry yeast
 3      T   sugar
 1      T   salt
 3 1/2  c   flour

2     q    boiling water
1     T    malt syrup or sugar

1          egg white
1     T    water

In mixing bowl, dissolve yeast in water.  Stir in salt and sugar.
Add 2 cups flour, beat at low 1 minute, high 3 minutes.  Stop mixer
and add balance of flour.  Stir to make thick batter or work with
hands.  Knead 4 to 5 minutes with dough hook, adding flour until
dough no longer sticks to sides of bowl.  Dough must be firm.
(If kneading by hand, knead 8 minutes)

Let proof in greased bowl, covered, until doubled in volume.
During this time prepare water and malt extract or sugar in large
[RUB A KEY]           (4-5 quart) pan.

Turn dough onto flour dusted work surface, punch down, divide into 8
pieces (about 4 oz. each).  Shape into bagel (either roll into ball
and punch hole in middle or preferably roll out long thin shape and
join ends).  Let rise about 10 minutes (half-proofed).

Place bagels one at a time into simmering water.  They should sink,
but if they don't, just pretend they did.  They will come back up to
the top in a few seconds.  Leave them in the simmering water about
45 seconds.  Remove, drain briefly, and place on greased baking
sheet.

Wash with eggwhite-water mixture, sprinkle salt, seeds, onions, or
other topping.  Bake 450F 30-35 minutes (with steam), turning them
over when browned to keep them somewhat round.  Cool on rack.

  From: Mouse #458 @1801008 1           Date: 07-01-94 
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