| 36 | 37 | 38 | 39 | 40 |
| 1 | 121 | 242 | 362 | 483 |
|
Granny White
until a dough ball is formed.
Turn dough out onto a floured surface and knead for about ten
minutes until dough ball is firm, adding a little extra flour if
needed. Place in a greased bowl, turning the dough so all sides
are greased. Cover the bowl with a clean towel and set aside in
a warm place for about 1 hour until dough has risen to double its
original size. Punch the risen dough down to flatten and remove
from bowl.
Cut dough into 18 equal pieces and shape each piece into a 6− to
7
−inch−long, 3/4−inch−thick rope. Bring the ends of one rope
together and pinch closed. (A little water on the ends will help
secure them.) Repeat until 18 rings are formed. Cover all rings
with the towel and let rise for 20 minutes.
Preheat oven to 450 degrees F. Lightly grease a cookie sheet and
dust with cornmeal.
Bring the 2 quarts water to a boil. Add the remaining tablespoon
of sugar to the boiling water. Drop the bagels into the water one
at a time, cooking each for 3 minutes, turning once. As each bagel
is removed from the water, place it on the cookie sheet. If desired,
paint the tops of the bagels with 1 egg white that has been beaten
with 1 teaspoon water. Bake for 12 to 15 minutes, until golden
brown.
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