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Title: Bagels 4
Yield: 12 Servings

Ingredients

      1 pk active dry yeast
    1/3 c  warm water
      1 ts salt
      4 c  all-purpose or bread flour
           -(i prefe; r the high gluten
      2 tb sugar
      1 c  milk
      1    egg beaten with a little
           -water,  (f; or glaze)
      1    coarse salt, (optional),
      1    poppy or sesame seeds (opt.)

Instructions

1. Sprinkle the yeast over the warm water, stir, and let dissolve. 2.
Put the salt, flour, and 4 tsp of the sugar in food processor bowl
with dough blade. Pulse several times to mix well and aerate. 3.
Combine yeast mixture and milk in a measuring cup. With processor
motor running, piur through feed tube. Knead until mixture balls
together and is no longer sticky, about 60 seconds. Lightly flour
alarge 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.) 4. Let the dough rest for ten minutes. Pull of
pieces of dough to form 12 two inch balls. Poke a finger through the
ball, making a hole the size of a golf ball. With fingers, shape the
bagel evenly. Put the bagels on a cookie sheet, cover with oiled
plastic wrap, and let them rise until puffy, about 30 minutes.
Preheat oven to 400 degrees F. 5. Bring 4 qts. water to boil in a
wide pot. Add the remaining two teaspoons sugar. Poach the bagels, 3
or 4 at a time, for 30 seconds. Turn them and poach for 30 seconds
more. Remove with slotted spoon, let drip briefly on towel and the
place 1 inch apart on baking sheets. Brush each bagel with a little
of the egg glaze. (At this point sprinkle on any of the optional salt
or seeds.) Bake until golden brown, about 15 minutes. Cool on racks.

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