| 1 | In a small bowl, combine ?cup of the warm water, sugar and yeast. |
| 2 | Sti= r & let stand til foamy, abt. |
| 3 | 10 min. in lge. |
| 4 | Bowl of elec. |
| 5 | Mixer, combi= ne gluten flour, 2 cups all purpose flour, salt, and remaining 1 ?c. = warm water. |
| 6 | Add yeast mixture and beat for 5 min. on med. low speed. |
| 7 | Co= ver dough and let it rise until it collapses, abt. |
| 8 | 2 hrs. |
| 9 | Stir 2 more cups a.p. |
| 10 | Flour gradually into dough. |
| 11 | Spread remaining flou= r on a working surface and turn dough out onto it. |
| 12 | Knead until smooth an= d shiny. |
| 13 | Place dough in an ungreased bowl and let rise, covered, until doubled in= bulk, 1 hr. |
| 14 | Or more. |
| 15 | Punch dough down. |
| 16 | Turn out onto board and cut int= o 12 pcs. |
| 17 | Cover with dry towel, then damp one, and let rest 10 min. removing one pc. |
| 18 | At a time from under towell, begin making the bagel sha= pes. |
| 19 | Roll each pc. |
| 20 | Into a "snake" abt. |
| 21 | 8" long. |
| 22 | Moisten and over lap ed= ges; pinch firmly together. |
| 23 | The bagel should be a uniform ring with a ce= nter hole no smaller that 1 ?. |
| 24 | As each bagel is finished, place it on= a dry towel. |
| 25 | When all are formed and on the towel, place another dry to= wel, then a damp one, over them and let rise for abt. |
| 26 | 30 min, or until "h= alf-proofed", but not doubled. |
| 27 | While bagels are rising, preheat oven to 425°F. |
| 28 | Make the water bath by = combining water, sugar and salt in lge. |
| 29 | Pot and bring to simmer. |
| 30 | When ba= gels are ready, drop abt. |
| 31 | 3 at a time into the simmering water. |
| 32 | Keeping = the water at a bare simmer, cook bagels for 1 min. on each side. |
| 33 | Remove = with slotted spoon. |
| 34 | Place on baking sheet lined (not greased) with bakers" parchment. |
| 35 | All s= hould fit on pan--expect close fit. |
| 36 | Bake in center of oven for 10 min.; = the bagels should be set but not browned. |
| 37 | Turn over and return to ovven = for 5 min more, or until bagels are browned. |
| 38 | Cool on rack. |
| 39 | Store in pla= stic bag in "fridge up to 2 days. |
| 40 | If longer, freeze. |
| 41 | Guaranteed better than store-bought--watch out murray lender!! ~ - - - - - - - - - - - - - - - - -=20 nutr. |
| 42 | Assoc. |
| 43 | : 0 3309 0 0 0 0 0 0 0 0 recipe by :=20 |
