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March 2019

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BagelsWater Type Recipe

BagelsWater Type recipe and other punch recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print BagelsWater Type recipe  PDF



1 pk Yeast, active dry
2 ts Sugar
1 1/2 ts Salt
2 3/4 c Flour, all purpose
2 qt Water

Dissolve yeast in 1 cup warm water in large mi ing bowl. Stir in sugar, salt, and 1 2/4 cups of flour. beat till smooth. Stir inremaining flour. Turn dough onto lightly floured surface knead untilsmooth and elastic (about 10 minutes). Place in greased bowl turn greased side up. turn over and let rise in warm place until double (about 15 minutes). Dough is ready if an indentation remains when touched. Punch down dough divide into 8 equal parts. Roll each part into a rope 6 inches long moisten ends with water and pinch together to form a circle. Or, shape each part into a smooth ball punch hole in center and roll gently to enlarge hole and make uniform shape. Let rise for 20 minutes Heat oven to 375F. Heat 2 qts. water to boiling in large kettle. Reduce heat add 4 bagels. Simmer for 7 minutes, turning once. Drain on kitchen towel. Repeat with remaining bagels, simmering four at a time. VARIATION: EGG BAGELS: Increase total amount of flour to 4 Cups. knead for 5 minutes. Let rise until double (about 45 minutes). Divide dough into 16 equal parts shape and let rise as directed. Add 2 T sugar to boiling water. Simmer for 4 minutes, turning once. Beat 1 egg yolk and 1 T. water slightly brush over simmering bagels. Bake as directed. Makes 16 bagels

BagelsWater Type recipe and other punch recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
878 people have voted
Last Reviewed on 2019-03-24



Sunday, Mar 24 2019 Download & Print BagelsWater Type recipe  PDF   Punch recipes RSS   New

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