Bagels, III

Bagels, III by Tony van Roon

"This is a 1941 recipe by Mrs. Fred Snell, Erie, PA."

Makes 12 Bagels


 4-1/2  to 5 cups all-purpose flour
     3  Tbs sugar
     1  Tbs salt
     2  pkgs active yeast
     2  Tbs margarine
     1  Tbs sugar
     1  egg white
        Water

Mix 1-1/2 cups flour, 3 Tbs sugar, 1 Tbs salt and yeast.

Heat 1-1/2 cups water and margarine to 120-130 degrees. Add to dry ingredients; beat 2 minutes at medium speed. Add 1/2 cup flour; beat at high speed 2 minutes. Stir in more flour to make a stiff dough. On floured board, knead 8-10 minutes. Set in greased bowl; turn to grease top. Cover; let rise in warm, draft-free place 1 hour.

Punch dough down. Cover; let rest 15 minutes. In a large skillet heat 1-inch water over medium low heat to a simmer; add remaining sugar and salt.

Divide dough into 12 pieces; shape 3 pieces into smooth balls. With floured finger, poke a 1-inch hole in each. Drop bagels into simmering water. Cook 3 minutes. Turn and cook 2 minutes. Turn again; cook 1 minute more. Drain on towels. Repeat shaping and cooking rest of dough.

Place on greased baking sheet. Mix egg white and 1 Tbs water; brush on bagels. Sprinkle with coarse salt, sesame, caraway or poppy seed if desired. Bake at 375 degrees for 20-25 minutes. Remove from sheets. Cool.

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