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BAGELS

Category:    Bread
Yield:12 servings
 
      1 pk Active dry yeast                    1 c  Milk
    1/3 c  Warm water                          1    Egg; beaten with a little
      1 ts Salt                                     -  water for glaze
      4 c  All-purpose flour                        Coarse salt, or poppy seeds
      2 tb Sugar                          
 
  Sprinkle the yeast over the warm water, stir, and let dissolve. Put the
  salt, flour, and 4 teaspoons of the sugar in the bowl of a food processor
  equipped with the dough blade. Pulse the mixture several times to mix it
  well. (This action aerates the ingredients. Combine the yeast mixture and
  milk in a measuring cup. With the motor running, pour the mixture through
  the feed tube. Knead until the mixture balls together and is no longer
  sticky, about 60 seconds. Lightly flour a large plastic bag, place the
  dough in it, squeeze out the air, and close the end of the bag with a twist
  tie. Let the dough rise until doubled, about 45 minutes. Punch it down. (At
  this point, the dough can be refrigerated for up to 4 days. Bring it to
  room temperature before proceeding.) Let the dough rest for 10 minutes.
  Pull off pieces of dough to form 12 2-inch balls. Poke a finger through the
  ball, making a hole the size of a golf ball. With your fingers, shape the
  bagel evenly. Put the bagels on a tray or cookie sheet, cover them with
  oiled plastic wrap, and let them rise until puffy, about 30 minutes.
  Preheat the oven to 400F. Bring 4 quarts of water to the boil in a wide
  pot. Add the remaining 2 tsp of sugar. Poach the bagels, 3 or 4 at a time,
  for 30 seconds. Turn them and poach for 30 seconds more. Remove them with a
  slotted spoon, let them drip briefly on a towel held under the spoon, and
  place them 1 inch apart on baking sheets. Brush each bagel with a little of
  the egg glaze. (At this point you may sprinkle on coarse salt, or poppy or
  sesame seeds). Bake until golden, about 15 minutes. Let cool on racks.
 

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