• 12/11 Nat'l Bagel Day - 3

    From Dave Drum@1:18/200 to All on Sun Dec 10 15:14:59 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Water Bagels
    Categories: Breads
    Yield: 18 Bagels

    1 c Milk; scalded
    1/4 c Butter
    1 tb Sugar
    1 ts Salt
    2 1/4 ts Pkg active dry yeast
    2 lg Eggs
    3 3/4 c All-purpose flour
    2 qt Water; almost boiling
    1 tb Sugar
    1 Egg white; beaten

    Set oven @ 400ºF/205ºC.

    Combine the scalded milk, butter, sugar and salt. Warm
    gently to a temperature of between 105ºF/41ºC and
    115ºF/46ºC. Remove from the heat and add and dissolve
    the yeast in the mixture. Wait 3 minutes while the
    yeast works. Blend in the eggs and flour.

    Knead this soft dough for 10 minutes, adding flour if
    needed to make it firm enough to handle. Place in a
    greased bowl, cover and let rise until doubled in bulk.
    Punch down and divide into equal parts (one part for
    each finished bagel).

    Roll each piece into a rope about 7" long and tapered at
    the ends. Wet the ends and form a doughnut-shaped ring
    from each rope. Cover and let rise on a floured board
    for about 15 minutes. Place in a refrigerator for 2
    hours to firm up the dough.

    Bring the water to a boil and add the sugar. Drop the
    rings, one at a time, into the boiling sugar water. When
    the bagels surface, turn them over and cook another 3
    minutes. Skim the bagels out of the water and place on
    an ungreased baking sheet. Coat each with beaten egg
    white. Bake in the oven until golden brown (The longer
    you bake, the crisper the bagel).

    From: http://www.recipesource.com

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