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Granny White
and elastic (6 to 8 minutes total). Cover and let rest for 10
minutes. Grease 2 baking sheets. Working quickly, divide dough
into 12 portions.
Shape each portion into a smooth ball. Cover; let rest for 5 minutes.
With a floured finger, punch a hole in the center of each ball.
Make about a 2−inch hole, keeping a uniform shape. Place the bagels
2
inches apart on the prepared baking sheets. Reshape to make sure
the holes are 2 inches in diameter. Cover and let rise for 20
minutes (start timing after the first bagel is shaped).
Broil raised bagels about 5 inches from the heat for 3−4 minutes
or till bagels look set, turning once (tops should not brown).
Meanwhile, in a 12−inch skillet or 4 1/2 quart Dutch oven bring
the 6 cups water and 1 tablespoon sugar to boiling. Reduce heat;
simmer bagels, 4 or 5 at a time, for 7 minutes, turning once. Drain
on paper towels for a few seconds. (If left too long, bagels will
stick.) Place drained bagels 2 inches apart on prepared baking
sheets. Brush with egg. Bake in a preheated 350 oven for 20−25
minutes, or till tops are golden brown. Remove from baking sheets;
cool on a rack.
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