Bagels
By
Related to: General Bessarabia,
4 ½ C Flour (sift before measuring)
1T & 1/4t Sugar 1/ ½ t Salt
4 ½ t Oil 1 oz yeast
2 lg Eggs 1 C warm water
Reserve about 1/3 C Flour. Put remainder in bowl and make a well in the center. Into this well put salt, sugar, oil and eggs. Add yeast dissolved in some of the warm water.
Add water as needed, depending on the moistness of the dough.
Mix; knead until it forms a smooth, round ball.
Place into a floured bowl, cover with towel; let rise 30-45 minutes.
Remove from bowl. Cut into 12 pieces. Roll out bagel on very lightly floured board with hands; shape into bagel by rolling ends together with palm of hand.
Cover with towel and let rise 15 minutes.
Preheat oven to 375 degrees with rack on second level.
Boil water in large pot with about 1 T salt.Grease cookie sheet; put in oven just before boiling bagels. Place bagel in boiling water (15-30 seconds), turning once; place on cookie sheet. Bake 20-25 minutes or until desired color.
Makes 1 dozen.
