Bagels #3 With Variations Recipe - flour

Method

• In mixer bowl combine 1 1/2 c. flour and the yeast.
• Combine hot water, 3 Tbls.
• sugar and the salt.
• Pour over flour mix.
• Beat at low speed for 30 seconds, scraping sides of bowl constantly.
• Beat 3 min on high speed.
• Stir in as much of the remaining flour as you can fold in with a spoon.
• Turn out onto lightly floured surface.
• Knead in sufficient remaining flour to make a moderately stiff dough.
• Continue kneading till smooth and elastic, 6 - 8 min.
• Cover; let dough rest 10-15 min.
• Cut into 12 portions; shape into smooth balls.
• Punch a hole in the center of each with a floured finger.
• Pull gently to enlarge hole to 1 1/2 to 2 inches.
• Place on a greased baking sheet.
• Cover; let rise 20 min.
• Broil 5 inches from heat for 1 1/2 - 2 min on each side.
• Tops shouldn't brown.
• Heat 1 gallon water and 1 Tbsp.
• sugar to boiling; reduce heat.
• Cook bagels, 4 or possibly 5 at a time, for 7 min, turning once.
• Drain on paper towelling.
• Place on greased baking sheet.
• Bake in 375 degree oven 25 - 30 min.
• Makes 12.
• Light Rye Bagels: Prepare as above, except substitute 1.25 c. rye flour for1.25 c. all purpose flour.
• Whole Wheat Bagels: Prepare as above, except substitute 1.25 c. whole wheatflour for 1.25 c. all purpose flour.
• Herb Bagels: Prepare as above, except add in 2 tsp.
• dry margoram, crushed,or possibly 1 tsp dry dillweed, or possibly 1 tsp dry tarragon, crushed, or possibly 1/2 tsp garlicpowder to the flour/yeast mix.
• Parmesan Bagels: Prepare as above, except stir in 1/4 c. grated parmesan cheeseinto the flour/yeast mix.
• Onion Bagels: Prepare as above.
• Cook 1/2 c. finely minced onion in 3 Tbspbutter or possibly margarine till tender but not brown.
• Brush onion-butter mixtureovertops of bagels after first 15 minutes of baking.
• Poppy or possibly Sesame Seed Bagels: Prepare as above.
• Before baking, brush tops withteaten egg, sprinkle with poppy seed or possibly toasted sesame seed.