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Bagels




Source of Recipe


Jewish


Recipe Introduction


When you lift these out of the boiling water, be sure they are in a draft free area, or they will fall.


List of Ingredients




3 C flour + 1/4 c for the bread board
1 tsp salt
4 T sugar
1 cake yeast
2/3 C warm potato water
3 T salad oil
2 eggs
4 quarts boiling water

Recipe



Sift the flour, salt and 2 tablespoons of the sugar into a bowl. Dissolve the yeast in 1/3 C warm potato water and add to the flour mixture. Add the oil to the remaining potato water and stir into the flour mixture.Then add the eggs and stir until the dough forms a ball. Turn out onto a floured board and knead thoroughly for at least 5 minutes. Place the dough in a buttered bowl, cover, and let rise until doubled. Punch the dough down and let rise again. Punch down again and turn out onto a floured board, knead again, until the dough is smooth and elastic Divide the dough into 12-15 portions and form each into a strip about 6 inches long by 3/4 inch thick. Pinch the ends together to form rings. Add the remaining 2 tablespoons sugar to the boiling water. Drop the bagels into the water one at a time, cooking 4-5at a time, depending on the size of the pot. Simmer the bagels for 5-6 minutes from the time they rise to the surface of the water. The lift them out of the water with a long handled utensil and place them on a lightly greased cookie sheet. let them cool for 5 minutes, then bake them in a 375 degree F. oven, and bake 25-35 minutes, or until the crust is golden brown and crisp.