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Name: Fresh Hot Bagels
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 18
Cuisine: American
Ingredients: 1 tb Salt; *INGREDIENTS*; 1 pk Active dry yeast; 1 1/2 c Warm water (105 degrees to; 1 Gal water; 4 c All-purpose flour (4 to; 3 tb Sugar

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INGREDIENTS

1 tb Salt
*INGREDIENTS*
1 pk Active dry yeast
1 1/2 c Warm water (105 degrees to
1 Gal water
4 c All-purpose flour (4 to
3 tb Sugar

Servings

INSTRUCTIONS

Makes 18 *DIRECTIONS* Stir yeast into 1-1/2 cups warm water in large bowl; let stand until bubbly, about 5 minutes. Stir in sugar, salt and enough flour to make soft dough. Knead dough on lightly floured board until smooth and elastic, adding remaining flour as necessary. Let dough stand covered in warm place 15 minutes. Punch down dough; roll on lightly floured board to rectangle 13x4 inches (about 1-inch thick). Cut dough into 18 strips with floured knife. Roll each strip gently to form rope 1/2-inch thick; moisten ends and press together to form bagels. Place bagels on floured cookie sheets. Let stand covered 20 minutes. Heat 1 gallon water to boiling in large saucepan; reduce heat to medium. Place 3 or 4 bagels in saucepan; simmer uncovered 7 minutes (no longer). Drain on towel. Repeat with remaining bagels. Heat oven to 375 degrees F. Bake bagels on ungreased cookie sheets until golden, 30 to 35 minutes. Cool on wire rack. Makes 18 bagels. Note: To top the bagels with poppy or sesame seeds, remove them from the oven after 10 minutes of baking. Brush them with 1 egg white beaten with 1 tablespoon water, sprinkle with seeds. Continue baking until golden. From: "Bagels! Bagels! and more Bagels!" by Nao Hauser and Sue Spitler, c. Lenders Bagel Bakery, Inc., Bantam Books, 1982. Shared by June Hoffman, 6/93 Posted to MM-Recipes Digest V4 #075 by "William E. Webster" on Jul 09, 1996

NOTES

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Fresh Hot Bagels

1 tb Salt
 *INGREDIENTS*
1 pk Active dry yeast
1 1/2 c Warm water (105 degrees to
1 Gal water
4 c All-purpose flour (4 to
3 tb Sugar

Makes 18    *DIRECTIONS*    Stir yeast into 1-1/2 cups warm water in large bowl; let stand until  bubbly, about 5 minutes. Stir in sugar, salt and enough flour to make soft  dough. Knead dough on lightly floured board until smooth and elastic,  adding remaining flour as necessary.    Let dough stand covered in warm place 15 minutes. Punch down dough; roll on  lightly floured board to rectangle 13x4 inches (about 1-inch thick). Cut  dough into 18 strips with floured knife. Roll each strip gently to form  rope 1/2-inch thick; moisten ends and press together to form bagels. Place  bagels on floured cookie sheets. Let stand covered 20 minutes.    Heat 1 gallon water to boiling in large saucepan; reduce heat to medium.  Place 3 or 4 bagels in saucepan; simmer uncovered 7 minutes (no longer).  Drain on towel. Repeat with remaining bagels.    Heat oven to 375 degrees F. Bake bagels on ungreased cookie sheets until  golden, 30 to 35 minutes. Cool on wire rack.    Makes 18 bagels.    Note: To top the bagels with poppy or sesame seeds, remove them from the  oven after 10 minutes of baking. Brush them with 1 egg white beaten with 1  tablespoon water, sprinkle with seeds. Continue baking until golden.    From: "Bagels! Bagels! and more Bagels!" by Nao Hauser and Sue Spitler, c.  Lenders Bagel Bakery, Inc., Bantam Books, 1982.    Shared by June Hoffman, 6/93    Posted to MM-Recipes Digest V4 #075 by "William E. Webster"  <thelma@pipeline.com> on Jul 09, 1996

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Nutrition

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Serving Size: 1 Serving (8g)
Recipe Makes: 18 Servings

Calories: 28
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0.1g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0.6mg		0 %
Potassium 20.5mg		1 %
Total Carbohydrate 7g		2 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 6.7g
Protein 0.3g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 28

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