A Bevy Of Bagel

* Exported from MasterCook *

A Bevy Of Bagels

Recipe By :=20
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. Sti=
r & let stand til foamy, abt. 10 min. In lge. bowl of elec. mixer, combi=
ne 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. Co=
ver dough and let it rise until it collapses, abt. 2 hrs.

Stir 2 more cups A.P. flour gradually into dough. Spread remaining flou=
r on a working surface and turn dough out onto it. Knead until smooth an=
d 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 int=
o 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 sha=
pes. Roll each pc. into a "snake" abt. 8" long. Moisten and over lap ed=
ges; pinch firmly together. The bagel should be a uniform ring with a ce=
nter 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 to=
wel, then a damp one, over them and let rise for abt. 30 min, or until "h=
alf-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 ba=
gels 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 s=
hould 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 pla=
stic bag in 'fridge up to 2 days. If longer, freeze.

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

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