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Bagels (Koss)

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      Title: BAGELS (KOSS)
 Categories: Breads
      Yield: 12 Servings
 
  4 1/2 c  Flour
      2 pk Active dry yeast
  1 1/2 c  Warm water -- 110-115 F
      3 tb Sugar
      1 tb Salt
      1 tb Sugar
 
  In mixer bowl combine 1 1/2 cups flour and the yeast. Combine warm
  water, 3 Tbls. sugar and the salt. Pour over flour mixture. Beat at
  low speed for 30 seconds, scraping sides of bowl constantly. Beat 3
  minutes on high speed.
  
  Stir in as much of the remaining flour as you can mix in with a
  spoon. Turn out onto lightly floured surface. Knead in enough
  remaining flour to make a moderately stiff dough. Continue kneading
  until smooth and elastic, 6 - 8 minutes. Cover; let dough rest 10-15
  minutes.
  
  Cut into 12 portions; shape into smooth balls. Punch a hole in the
  center of each with a floured finger. Pull gently to enlarge hole to
  1 1/2 to 2 inches. Place on a greased baking sheet. Cover; let rise
  20 minutes. Broil 5 inches from heat for 1 1/2 - 2 minutes on each
  side. Tops should not brown.
  
  Heat 1 gallon water and 1 tablespoon sugar to boiling; reduce heat.
  Cook bagels, 4 or 5 at a time, for 7 minutes, turning once. Drain.
  Place on greased baking sheet. Bake in 375 degree oven 25 - 30
  minutes.
  
  Posted by "R. S. Koss"  to the Fatfree Digest
  [Volume 14 Issue 6] Jan. 6, 1995.
  
  Individual recipes copyrighted by originator. FATFREE Recipe
  collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
  SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
  Mintzias, km@salata.com.
  
  1.80á
 
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