JO GOLDENBERG'S BAGELS
3/4 pt Warm water 1 tb Sugar
2 Envelopes dry yeast 1 Egg white; beaten
1 1/2 oz Sugar Salt; -=OR=-
1/2 oz Salt -Sesame, Poppy -=OR=-
3 1/2 c Bread flour -Caraway seeds
2 qt Boiling water - (optional)
This is the bagel recipe taught at the New York Cooking School.
PREHEAT OVEN TO 450F. Mix yeast, 1 1/2 ounces sugar and warm water. Let
stand 2-or-3 minutes. Mix 2 cups flour and the salt and add to the yeast
mixture. Add remaining 1 1/2 cups flour. Knead for 5 minutes, adding flour
if dough sticks to the table. Bagel dough should be firm. Place dough in a
clean, greased bowl. Cover and let rise until double. Bring water to a boil
and add 1 tablespoon sugar. Divide dough into 12 pieces and shape each into
a ball. Allow the dough to relax 3-to-4 minutes. Flatten with your palm.
With your thumb, press deep into the center of the bagel and tear open with
your fingers. Pull the hole open. Place bagels on a sheet and cover for
about 10 minutes. Put 2-or-3 bagels at a time into simmering water for
about 45 seconds, turning once. Drain and place on greased baking sheets.
Brush with beaten egg white and sprinkle with salt, sesame, poppy or
caraway seeds. Bake for 35 minutes, turning over when bagels are light
brown. Bagels are done when they are brown and shiny. Cool on a rack.
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