Yield: 12 Servings
Mix warm water, yeast
and molasses in mixing
bowl. Let stand 5 minutes,
stir in salt.
Gradually mix in 4 cups
of blended flour, beat
at medium speed for
5 minutes.
With spoon add 1 1/4
cups more blended flour
to make a stiff dough.
Turn out on a floured
board (use all purpose
flour) and knead until
smooth and elastic,
adding more flour as
needed. This may take
about 15 minutes.
This dough wll be firmer
than most yeast breads.
Place in a greased bowl,
cover, let rise until
almost doubled (about
40 minutes). Knead dough
lightly and divide into
12 equal pieces. To
shape, knead each piece,
forming it into a smooth
ball.
Holding ball with both hands, poke your
thumbs through the center. With one thumb in
hole, work around perimeter, shaping bagel
like a doughnut 3 to 3 1/2 inches across.
Place shaped bagels on lightly floured
board, cover lightly and let stand in a warm
place for 20 minutes.
Bring the 3 quarts of
water and 1 tbls sugar to boiling in large
kettle. Adjust heat to keep it boiling
gently. Lightly grease baking sheet and
sprinkle with cornmeal.
Heat oven to 400
degrees. Gently lift one bagel at a time and
drop into water, boil about 4 at a time,
turning often, for 5 minutes. Lift out with
slotted spatula, drain briefly on a towel
and place on baking sheet.
Brush with glaze
made with 1 egg yolk and 1 tbls water. Bake
35 - 40 minutes, or until well browned and
crusty. Cool on rack.
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