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Bagels (Water Type)

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      Title: BAGELS (WATER TYPE)
 Categories: Breads
      Yield: 16 Servings
 
      1 pk Yeast, active dry
      2 ts Sugar
  1 1/2 ts Salt
  2 3/4 c  Flour, all-purpose
      2 qt Water
 
     Dissolve yeast in 1 cup warm water in large mixing bowl. Stir in
  sugar, salt, and 1 2/4 cups of flour. beat till smooth. Stir
  inremaining flour. Turn dough onto lightly floured surface; knead
  untilsmooth and elastic (about 10 minutes).  Place in greased bowl;
  turn greased side up. turn over and let rise in warm place until
  double (about 15 minutes).
     Dough is ready if an indentation remains when touched. Punch down
  dough; divide into 8 equal parts. Roll each part into a rope 6 inches
  long; moisten ends with water and pinch together to form a circle.
  Or, shape each part into a smooth ball; punch hole in center and roll
  gently to enlarge hole and make uniform shape. Let rise for 20 minutes
     Heat oven to 375F.  Heat 2 qts. water to boiling in large kettle.
  Reduce heat; add 4 bagels.  Simmer for 7 minutes, turning once. Drain
  on kitchen towel. Repeat with remaining bagels, simmering four at a
  time. VARIATION: EGG BAGELS:  Increase total amount of flour to 4
  Cups. knead for 5 minutes. Let rise until double (about 45 minutes).
  Divide dough into 16 equal parts; shape; and let rise as directed.
  Add 2 T sugar to boiling water. Simmer for 4 minutes, turning once.
  Beat 1 egg yolk and 1 T. water slightly; brush over simmering bagels.
  Bake as directed. Makes 16 bagels
 
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