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SOURDOUGH BAGELS
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
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1 1/2 c Primary Sourdough Batter B*
1 3/4 c Flour
1 t -- salt
3 tb Sugar
3 tb Salad oil
2 Eggs
2 tb Sugar in 4 qts boiling water
*Prepare Primary Sourdough Batter B according to
recipe. Be sure that you have saved 1 cup starter
separately. Let all ingreds come to room temp. Sift 1
1/2 c flour, salt, & sugar into warm bowl. Stir in
salad oil & eggs. Stir in Primary Batter B & add
enough additional flour for dough to leave sides of
bowl. Turn dough onto well floured board & knead in
enough additional flour to make dough smooth & elastic
(abt 1/4 c). Place in warm greased bowl, cover & set
bowl in warm 85F spot until doubled in bulk. This will
take abt. 2 hrs. When doubled, punch down & let proof
for an additional 1 1/2 hrs or until doubled in bulk.
Turn dough out onto floured board & divide it into
12-14 equal pieces. Roll each piece into a 6-" roll
abt 3/4 " thick. Pinch the 2 ends together to form a
doughnut shape. Boil 4 qts water & add 2 tb sugar.
Drop each bagel into boiling water 1 at a time. Boil
only 4 at a time. Cook until they rise to the top &
then turn over & cook for 2 mins longer. [DG NOTE-
don't cook longer than 3 mins or they get tough.]
Remove w/slotted spoon & place on greased cookie
sheet. When all have been boiled, put in preheated
375F oven & bake for 20-25 mins until crusty & golden
brown. Makes 12-14 bagels. Adventures in San Francisco
by Charles D. Wilford, 1971, ISBN 0-912936-00-2. Typed
by Deidre Ganopole
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