Bagels require a unique two-step cooking process in order to develop

their smooth, chewy crust. You might want to try adding some raisins,

chopped nuts, spices, or dried onion flakes to this basic recipe.



Bagels



1 cup (250 ml) milk

4 Tbs (60 ml) butter

1 Tbs (15 ml) sugar

1 tsp (5 ml) salt

1 package (1 Tbs, 15 ml) active dry yeast

1 egg

3 3/4 cups (950 ml) all-purpose flour, sifted



Combine the milk, butter, sugar, and salt in a small saucepan and heat

until just warm and the sugar has dissolved. Stir in the yeast and

allow to proof for 10 minutes. Combine the egg, flour, and milk

mixture in a large mixing bowl and stir to combine. Knead the dough,

adding more flour if necessary, for 10 minutes. Place in a greased

bowl and allow to rise until doubled in volume, about 1 hour. Punch

the dough down and divide into 18 pieces. Roll each piece into a log

about 7 inches (18 cm) long and tapered at the ends. Form the dough

into a ring, wetting the ends to help seal the ends of the dough. Let

rise, covered, on a floured board for 15 minutes. Drop the rings, one

or two at a time, into a large pot of boiling water. The bagels

should sink and begin to float almost immediately. Turn the bagels

when they float to the surface and boil for 3 minutes. Remove the

bagels with a slotted spoon and place on a greased baking sheet. Bake

in a preheated 400F (200C) oven for 20 to 25 minutes, until golden

brown and crisp. Mist lightly with water immediately upon removing

them from the oven and allow to cool. Makes 18 bagels.



Bon appetit from the Chef and staff at World Wide Recipes