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WATER BAGELS
Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 c Milk, Scalded
1/4 c Butter
1 tb Sugar
1 t Salt
1 Pkg Active Dry Yeast
2 Eggs
3 3/4 c All-Purpose Flour
2 qt Water, Almost Boiling
1 tb Sugar
1 Egg White, Beaten
Preheat oven to 400 degrees. Combine the scalded milk,
butter, sugar and salt. Warm gently to a temperature
of between 105 degrees and 115 degrees. 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 an additional 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).
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