Bagels

Courtesy of Nelean Meadows (Olympus 5th Ward)

Dissolve 1 T. yeast  in 1/4 cup warm water and let sit for 10 minutes.  Put in large mixing bowl:

3 T. sugar
1 T. salt
3 T. oil

Add 1 1/2 cups warm milk to sugar mixture, then add yeast.  Beat 2 eggs and add enough water to make 1 cup; add this mixture to the one above.  Add about 6 1/2 cups of flour, one cup at a time, stirring well after each addition.


When dough is stiff turn out on lightly floured surface. Knead well until smooth.  Shape into ball and place in greased bowl and grease top of ball.  Cover tightly, set in a warm place and let rise until double in bulk; about one hour. Punch down and let rise again.

To form bagel, take a piece of dough and form into a ball and press a hole in center, like a doughnut.  Bring 2 quarts of water and 2 T. sugar to a boil.  Drop bagels into boiling water one at a time.  Let cook one minute or until the bagel floats to the top.  Turn.  Boil a little more. Remove from water and drain on a paper towel.

Place on a greased cookie sheet.  Beat one egg and 1 t. water together; brush bagels.  Sprinkle with poppy seeds, sesame seeds, kosher salt, onion flakes or whatever you like.  Bake at 400 for 15-20 minutes until crust is brown and crisp.