The Jewish Bagel recipe

picture and recipe by www.bagelrecipes.net

Ingredients:

4 ½ cups of flour.
2 packets of active dry yeast.
1 ½ cups of water, at 110°F.
3 tablespoons of sugar.
1 tablespoon of salt.
1 gallon of water.
1 tablespoon of sugar.

Preparation Instructions:

• In a suitably sized bowl combine 1 ½ cups flour and the two packers of yeast.
• Combine the 1 ½ cups of warm water, 3 tablespoons of sugar and salt; thenp our over flour mixture.
• Beat at low speed for about thirty seconds, scraping sides of bowl constantly.
• Beat for three minutes on high speed.
• Stir in as much of the remaining flour as you can mix in. Turn out onto a lightly floured surface.
• Knead in enough remaining flour to make a moderately stiff dough. Continue kneading until smooth and elastic; then cover and allow to rest for fifteen minutes.
• Cut into twelve portions; then shape into smooth balls. Punch a hole in the middle of each with a floured finger. Pull gently to enlarge hole to about two inches.
• Place on a greased baking sheet; cover; and allow to rise for twenty minutes.
• Broil five inches from heat for about 90 seconds on each side.
• Heat 1 gallon water and 1 tablespoon sugar to boiling; then reduce heat.
• Cook bagels, about five at a time, for 8 minutes, turning once in the middle.
• Drain and place on greased baking sheet.
• Bake at 400°F for 25 minutes.