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 @ 400°F/205°C.
Combine the scalded milk, butter, sugar and salt. Warm
gently to a temperature of between 105°F/41°C and
115°F/46°C. 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).
