Murray’s Water Bagels

1 package active dry yeast Water

3 teaspoons salt

3 tablespoons sugar 6 cups regular all-purpose flour 1 tablespoon sugar

Dissolve yeast in 1/4 cups water, which should be at room temperature. Add salt and the 3 tablespoons sugar; stir to dissolve. Sift flour, measure, add. Knead dough on lightly floured board 10 minutes. Let rise in greased bowl 15 minutes.

Punch flat and form square of dough about 1 inch thick. Use a sharp knife to cut into 12 equal strips. Roll each strip between the fingers until it is about 1/2 inch in diameter. Join ends to form into doughnut shape by either of two methods: Wrap loosely around three fingers, overlap ends a little, and squeeze together; or form on board by overlapping ends and squeezing together with thumb and forefinger. Work each into uniform shape. Cover all with a towel and let rise 20 minutes.

Place 1 gallon of water in a deep pot, add 1 tablespoon sugar, and bring to a boil. Keep water just under the boiling point and add bagels one at a time; cook

4 or 5 at once. They will sink, then come to the top. Simmer each one for 7 minutes, remove from water with a fork, and place uncovered on a towel to cool.

Place on ungreased baking sheet, not touching. Bake in a 375° oven for 30 to 35 minutes, or until they are brown. Makes 12 bagels 4 inches in diameter.

 

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