Ingredients
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4 1/4 - 4 3/4
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2
-
1 1/2
-
3
-
1
-
1
-
-
-
-
-
-
-
-
-
Directions
Bagels,,These bagels turned out wonderful. However , I would say it probably isn’t worth making them unless you are doing a double recipe.,Made these a few time and thay are wonderful! We are avid bagel eaters and these are so good! I have alro used this recipe to make soft prezles. Everything is the same, except roll the dough into long ropes and then twist into prezles shapes. Delish!
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Steps
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1
Done
|
In a Mixer Bowl Combine 1 1/2 Cups of the Flour and the Yeast. |
|
2
Done
|
Combine Warm Water, the 3 Tbsp Sugar and the Salt. Pour Over the Flour Mixture. Beat at Low Speed of Electric Mixer For About 30 Seconds Scraping the Bowl as You Mix. Beat 3 Minutes at High Speed. |
|
3
Done
|
Stir in as Much Remaining Flour as You Can Mixing With a Spoon. |
|
4
Done
|
Turn Out Onto a Lightly Floured Surface. Knead in Enough Remaining Flour to Make a Moderately Stiff Dough That Is Smooth and Elastic (knead 6-8 Minutes Total). Cover; Let Rest 10 Minutes. |
|
5
Done
|
Cut Into 12 Portions; Shape Each Into a Smooth Ball. Punch a Hole in the Center of Each. Pull Gently to Make a 1 1/2-2-Inch Hole. |
|
6
Done
|
Place on a Greased Baking Sheet. Cover, Let Rise 20 Minutes. |
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7
Done
|
Broil 5 Inches from Heat 3-4 Minutes, Turning Once (tops Should not Brown). |
|
8
Done
|
Heat 1 Gallon of Water and 1 Tbsp of Sugar to Boiling; Reduce Heat. Cook 4 or 5 Bagels at a Time For 7 Minutes, Turning Once; Drain. |
|
9
Done
|
Place on a Greased Baking Sheet. Bake at 375: in the Oven For 25-30 Minutes. |
|
10
Done
|
Light Rye Bagels Prepare Bagels as Above. Except Substitute 1 1/2 Cups Rye Flour For the First 1 1/4 Cups of the All-Poupose Flour. |
