Sunday, November 9, 2008

Recipe for Bagels

1 cup scalded milk
1/4 cup butter
1 Tbsp sugar
1 tsp salt

When this mixtures is 105-115 degrees Farenheit (hot to the touch, but not burning), add and dissolve for 3 minutes (take off of the stove so you don't kill the yeast)
1 pkg active dry yeast

Blend in
1 to 2 eggs
3 3/4 cups sifted all-purpose flour

Knead this soft dough about 10 minutes, adding more flour if necessary to make it firm enough to handle. Let rise, covered, in a greased bowl until doubled in bulk. Punch down and roll out to a rectangular shape. Divide into 18 equal pieces. Roll each piece into a rope about 7 inches long and tapered and overlapping at the ends, to form it into a doughnut-shaped ring. Let rise, covered, on a floured board about 15 minutes. Drop rings, one at a time, into a solution of
2 quarts almost boiling water
1 Tbsp sugar

As the bagels surface, turn them over and cook about 3 minutes longer. Skim out and place on an ungreased baking sheet. coat with beaten egg white

Bake in a preheated 400 degrees Farenheit oven 20-25 minutes until golden brown and crisp.

1 comment:

FredaLee said...

So, post a picture of some finished bagels so we can drool over your creation!