BAGELS

5 c. lukewarm water
1 piece yeast (cake)
5 t. salt
5 T.sugar
1/4 c. lukewarm water
14-l5 c. gluten flour

Dissolve yeast in 1/4 c. warm water (aprox. 110°) and add 1 t. sugar and a little flour. Let rise to double or triple the size. Put 5 c. lukewarm water in a bowl and add sugar and yeast mixture. Add salt to flour and add gradually to the water mixture, til it reaches the consistency of mayonnaise and can be kneaded. To test this, put fingers into flour and touch dough. If it doesn't stick to fingers, it is kneaded enough. Let dough rise in warm place til double the size. Punch down and roll out to 1 inch thick and cut into circles with a doughnut cutter or cut into strips and shape into circles. Put onto cookie sheet and let rise to double size. Put under broiler for 30 seconds to 1 minute, turning over half way through cooking time. Should be about 6-8 inches from the broiler. Broil til lightly browned. Drop into boiling water with a little sugar and boil for about 7 minutes (less for a softer crust). Drain on brown paper bag, then bake at 400° for 20-25 minutes. Double wrap in plastic wrap and keep in freezer. (Recipe may be halved).
(makes about 4-6 dozen)


Recipe for Bagels is published in our April, 1984 Menu Minder.