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Granny White
The Basic Bagel Recipe
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−1/2 to 3 cups spelt or whole wheat bread flour
−1/4 cups water
packet (1/4 oz or 1 tbsp) quick rising yeast
tsp salt
tbsp molasses
In a large mixing bowl combine 2−1/2 cups flour and yeast. Heat
water and salt in a saucepan 'til warm to the touch (110 F) Mix
water into flour to form a dough. Knead for 10 − 12 minutes until
smooth and elastic (earlobe consistency), adding remaining flour
as necessary to make a barely sticky dough.
Form the dough into an 8 inch long cylinder, and cut it into 8
equally sized pieces. Form each piece into a smooth ball (try to
remove any seams by rolling it between your hands. Poke your thumb
through the center of each piece and twirl it between your index
fingers to make a hole.
Place uncooked bagels on a floured cookie sheet and allow to rise
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0 to 30 minutes in a warm place until doubled in bulk. (gas oven
with the pilot light on, electric oven with light on, sunny window
or countertop next to warm oven) Preheat oven to 375F (400F if you
want a thicker crust). In a 4 qt pot boil 8 cups water and 1/2
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