QUOTE(why? @ Sep 28 2006, 12:18 AM) [snapback]236354[/snapback]
yummy bagels...
1 1/2 cup warm water, about 105 degrees. (40 celcius)
1 (1/4 oz.) pkg. active dry yeast (1 tablespoon)
2 TB sugar
1 tsp. salt
1 TB butter or margarine, melted
4 1/2 ~ 5 cups all- purpose flour
2 qts water (8 cups)
2 TB sugar (yes, again.)
pour 1 1/2 cups warm water into a large bowl; stir in yeast and 2 TB sugar until dissolved. set aside until foamy, about 15 minutes. add salt, butter, and 2 cups flour; beat until smooth. cover with a dry cloth; set aside 20 minutes. add remaining flour, one cup at a time, until dough pulls away from side of bowl. turn out on lightly floured board. knead dough, adding flour as necessary, until smooth and elastic. dough should be firmer than most bread dough, but not stiff or dry. clean and grease bowl. place dough in bowl, turning to grease all side. cover with a dry cloth. let rise in a warm place until doubled in size, about two hours. punch down dough by pushing your fist into center, pull edges of dough over center. turn out dough on a lightly floured surface, knead five times. divide dough into about 10 equal parts. form balls of dough, use thumb to punch hole in center and gently pull into doughnut shape. place bagels on lightly floured baking sheets. cover with dry cloth. let rise 20 minutes. preheat oven to 400 degrees. grease baking sheets. in a 4- 6 qt pot, boil 2 qts water and last 2TB sugar. slip bagels, a few at a time, into boiling water. boil about one minute, turning frequently. remove with slotted spoon, place on greased baking sheets. bake boiled bagels until lightly browned, 15 to 20 minutes. immediately remove from baking sheets and cool on rack.
1 1/2 cup warm water, about 105 degrees. (40 celcius)
1 (1/4 oz.) pkg. active dry yeast (1 tablespoon)
2 TB sugar
1 tsp. salt
1 TB butter or margarine, melted
4 1/2 ~ 5 cups all- purpose flour
2 qts water (8 cups)
2 TB sugar (yes, again.)
pour 1 1/2 cups warm water into a large bowl; stir in yeast and 2 TB sugar until dissolved. set aside until foamy, about 15 minutes. add salt, butter, and 2 cups flour; beat until smooth. cover with a dry cloth; set aside 20 minutes. add remaining flour, one cup at a time, until dough pulls away from side of bowl. turn out on lightly floured board. knead dough, adding flour as necessary, until smooth and elastic. dough should be firmer than most bread dough, but not stiff or dry. clean and grease bowl. place dough in bowl, turning to grease all side. cover with a dry cloth. let rise in a warm place until doubled in size, about two hours. punch down dough by pushing your fist into center, pull edges of dough over center. turn out dough on a lightly floured surface, knead five times. divide dough into about 10 equal parts. form balls of dough, use thumb to punch hole in center and gently pull into doughnut shape. place bagels on lightly floured baking sheets. cover with dry cloth. let rise 20 minutes. preheat oven to 400 degrees. grease baking sheets. in a 4- 6 qt pot, boil 2 qts water and last 2TB sugar. slip bagels, a few at a time, into boiling water. boil about one minute, turning frequently. remove with slotted spoon, place on greased baking sheets. bake boiled bagels until lightly browned, 15 to 20 minutes. immediately remove from baking sheets and cool on rack.