*  Exported from  MasterCook  *

                             A Bevy Of Bagels

Serving Size  : 12   Preparation Time :0:00
Categories    : Breads                           Jewish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      C             Warm Water
     1/2  C             Gluten Flour
   1      Tsp           Sugar
   4-1/2  C             All-Purpose Flour -- or as needed
   1      Pkg           Dry yeast
   1      Tbsp          Salt

                        -----WATER BATH-----
   4      Qt            Water
   2      tbsp          Salt
   4      tbsp          Sugar

In a small bowl, combine 1/2 cup of the warm water, sugar and yeast. 
Stir & let stand til foamy, abt. 10 min.  In lge. bowl of elec.
mixer, combine gluten flour, 2 cups all purpose flour, salt, and
remaining  1-1/2 c. warm water.  Add yeast mixture and beat for 5
min. on med. low speed.  Cover dough and let it rise until it
collapses, abt. 2 hrs.

 Stir 2 more cups A.P. flour gradually into dough.  Spread remaining
flour on a working surface and turn dough out onto it.  Knead until
smooth and shiny.

 Place dough in an ungreased bowl and let rise, covered, until
doubled in bulk, 1 hr. or more.  Punch dough down.  Turn out onto
board and cut into 12 pcs.  Cover with dry towel, then damp one, and
let rest 10 min.

 Removing one pc. at a time from under towell, begin making the bagel
shapes.  Roll each pc. into a "snake" abt. 8" long.  Moisten and over
lap edges; pinch firmly together.  The bagel should be a uniform ring
with a center hole no smaller that 1-1/2".  As each bagel is
finished, place it on a dry towel.  When all are formed and on the
towel, place another dry towel, then a damp one, over them and let
rise for abt. 30 min, or until "half-proofed", but not doubled.

 While bagels are rising, preheat oven to 425 F.  Make the water bath
by combining water, sugar and salt in lge. pot and bring to simmer. 
When bagels are ready, drop abt. 3 at a time into the simmering
water.  Keeping the water at a bare simmer, cook bagels for 1 min. on
each side.  Remove with slotted spoon.

 Place on baking sheet lined (not greased) with bakers' parchment. 
All should fit on pan--expect close fit.  Bake in center of oven for
10 min.; the bagels should be set but not browned.  Turn over and
return to ovven for 5 min more, or until bagels are browned.  Cool on
rack.  Store in plastic bag in 'fridge up to 2 days. If longer,
freeze.

 Guaranteed better than store-bought--Watch out Murray Lender!!

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Nutr. Assoc. : 0 3309 0 0 0 0 0 0 0 0