Bagels

BAGELS

3 1/2 C general purpose flour 2 tbsps molases

2 tsps salt 1 1/2 C water

1 tsp instant yeast Canola oil as needed

In large bowl or food processor, combine flour, salt, yeast and syrup. When
thoroughly combined (about 5 seconds in processor) add all the water, stirring
constantly.When completely absorbed )about 30 seconds in the processor) turn
dough out onto a slightly floured surface. At this time the dough should be a
well defined ball, only slightly sticky and easy to handle. Knead a minute longer,
adding enough flour to make the dough smooth, tough and extremely elastic.
Place dough in large bowl and cover with damp cloth. Let rise, at room temperature,
until doubled. Punch down and let rest about 10 minures. Cut into 8 or 10 equal
pieces (depending on size of bagel desired). Roll each pirce into 6 to 8 inch long
rope. Shape into circle. Keep balls and dough covered and lightly floured as you
work. When all pieces have been shaped, cover and let rise for 30 minures.
Bring large pot of water to boil. While oven preheats to 400 deg. F., drop bagels
into the boiling water, one at a time. They will sink andfloat to surface. Boil
1 minute per side. Remove from water with slotted spoon. Place on greased rack
to drain.
Place drained bagels on greased baking sheet. Spray oven with water to create
steam. Place bagels in oven. Spray again after 5 minutes. Bake 20 - 25 minutes or
until nicely browned. Remove and place on rack to cool. Spray with bit of water if
a shinier finush is desired.
For onion bagels, saute 1/2 cup minced onions in butter until soft - about 10 minutes,
Knead into dough ball, then form the bagel. When ready to cook, brush with a little
water and sprinkle about teaspoon of finely minced onion on top.
For bagel topped with sesame or poppy seeds, after removing from boiling water, drain
then dip top of bagel onto plate containing topping material.
RETURN TO BISCUIT AND ROLLS INDEX

3 1/2 C general purpose flour	2 tbsps molases
2 tsps salt	1 1/2 C water
1 tsp instant yeast	Canola oil as needed
In large bowl or food processor, combine flour, salt, yeast and syrup. When thoroughly combined (about 5 seconds in processor) add all the water, stirring constantly.When completely absorbed )about 30 seconds in the processor) turn dough out onto a slightly floured surface. At this time the dough should be a well defined ball, only slightly sticky and easy to handle. Knead a minute longer, adding enough flour to make the dough smooth, tough and extremely elastic. Place dough in large bowl and cover with damp cloth. Let rise, at room temperature, until doubled. Punch down and let rest about 10 minures. Cut into 8 or 10 equal pieces (depending on size of bagel desired). Roll each pirce into 6 to 8 inch long rope. Shape into circle. Keep balls and dough covered and lightly floured as you work. When all pieces have been shaped, cover and let rise for 30 minures. Bring large pot of water to boil. While oven preheats to 400 deg. F., drop bagels into the boiling water, one at a time. They will sink andfloat to surface. Boil 1 minute per side. Remove from water with slotted spoon. Place on greased rack to drain. Place drained bagels on greased baking sheet. Spray oven with water to create steam. Place bagels in oven. Spray again after 5 minutes. Bake 20 - 25 minutes or until nicely browned. Remove and place on rack to cool. Spray with bit of water if a shinier finush is desired. For onion bagels, saute 1/2 cup minced onions in butter until soft - about 10 minutes, Knead into dough ball, then form the bagel. When ready to cook, brush with a little water and sprinkle about teaspoon of finely minced onion on top. For bagel topped with sesame or poppy seeds, after removing from boiling water, drain then dip top of bagel onto plate containing topping material.