Boiled Bagels recipe

1 servings

4 1/4 cups all-purpose flour

2 (.25 ounce) packages active dry yeast

1 1/2 cups warm water (110 degrees F/45 degrees C)

3 tablespoons white sugar

1 tablespoon salt

1 tablespoon white sugar

In large bowl, combine 1-1/2 cups flour and yeast.

Mix water, 3 tablespoons sugar and salt together, and add to the dry ingredients.

Beat with a mixer for half a minute at a low speed, scraping the sides of the bowl clean.

Beat at a higher speed for 3 minutes.

Then, by hand, mix in enough flour to make a moderately stiff dough.

Turn out onto a lightly floured surface and knead until smooth and elastic (8-10 minutes).

Cover, let rest for 15 minutes.

Cut into 12 portions, shape into smooth balls.

Poke a hole in the center with your finger, and gently enlarge the hole while working the bagel into a uniform shape.

Cover, let rise 20 minutes.

Meanwhile, start a gallon of water boiling.

Put 1 tablespoon of sugar in it, mix it around a bit.

Reduce to simmering.

When the bagels are ready, put 4 or 5 bagels into the water, and cook 7 minutes, turning once.

Drain them.

Place on a greased baking sheet, and bake at 375 degrees F (190 degrees C) for 30 to 35 minutes.

Remove from oven, eat hot or cold.

Broiling option: For a glossier surface, place raised bagels on an ungreased baking sheet prior to boiling them.

Broil them five inches from heat for 1 to 1-1/2 minutes on each side.

Then put them into the hot water to be boiled as above.

Note: do not bake broiled bagels as long as non-broiled ones, 25 minutes should be long enough.