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1 1/2 cups proofed starter (sponge, batter, etc...)
1 3/4 cups flour
1 tsp salt
3 TBS sugar
3 TBS salad oil
2 eggs
2 TBS sugar in 4 quarts boiling water
Yield: 12-14 bagels
1. Assemble all ingredients and utensils. Let ingredients come
to room temperature.
2. Sift 1 1/2 cups of the flour, 1 tsp salt, and 3 TBS sugar into
a warm bowl. Stir in the 3 TBS salad oil and the 2 eggs.
3. Stir in the 1 1/2 cups of proofed starter, and add enough
additional flour for the dough to leave the sides of the bowl.
4. Turn the dough onto a well floured board and knead in
enough additional flour to make the dough smooth and
elastic (about 1/4 cup).
5. Place in a warm greased bowl, cover, and set the bowl in
a warm 85-degree F. spot until doubled in bulk. This will
about two hours. When doubled, punch down and let proof for
an additional 1 1/2 hours, or until doubled in bulk again.
6. Turn the dough out onto a floured board and divide it into
12-14 equal pieces. Roll each piece into a 6-inch roll about
3/4 inch thick. Pinch the two ends together to form a
doughnut shape.
7. Boil the 4 quarts of water and add the 2 TBS of sugar. Drop
each bagel into the boiling water one at a time. Boil only
4 at at time. Cook until they rise to the top of the water, and
then turn over and cook for two minutes longer.
8. Remove with a slotted spoon and place on a greased cookie
sheet. When all have been boiled and placed on the cookie
sheet, put in a preheated 375-degree F. oven and bake for
20-25 minutes until crusty and golden brown.
1 3/4 cups flour
1 tsp salt
3 TBS sugar
3 TBS salad oil
2 eggs
2 TBS sugar in 4 quarts boiling water
Yield: 12-14 bagels
1. Assemble all ingredients and utensils. Let ingredients come
to room temperature.
2. Sift 1 1/2 cups of the flour, 1 tsp salt, and 3 TBS sugar into
a warm bowl. Stir in the 3 TBS salad oil and the 2 eggs.
3. Stir in the 1 1/2 cups of proofed starter, and add enough
additional flour for the dough to leave the sides of the bowl.
4. Turn the dough onto a well floured board and knead in
enough additional flour to make the dough smooth and
elastic (about 1/4 cup).
5. Place in a warm greased bowl, cover, and set the bowl in
a warm 85-degree F. spot until doubled in bulk. This will
about two hours. When doubled, punch down and let proof for
an additional 1 1/2 hours, or until doubled in bulk again.
6. Turn the dough out onto a floured board and divide it into
12-14 equal pieces. Roll each piece into a 6-inch roll about
3/4 inch thick. Pinch the two ends together to form a
doughnut shape.
7. Boil the 4 quarts of water and add the 2 TBS of sugar. Drop
each bagel into the boiling water one at a time. Boil only
4 at at time. Cook until they rise to the top of the water, and
then turn over and cook for two minutes longer.
8. Remove with a slotted spoon and place on a greased cookie
sheet. When all have been boiled and placed on the cookie
sheet, put in a preheated 375-degree F. oven and bake for
20-25 minutes until crusty and golden brown.
