Here's a bagel recipe

 
                           HERE'S A BAGEL RECIPE
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Breads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6       c            (to 8c) bread (high-gluten)
                         -flour
    4       tb           Dry baking yeast
    6       tb           Granulated white sugar or
                         -light honey (clover honey
                         -is good)
    2       ts           Salt
    3       c            Hot water
                         A bit of vegetable oil
    1                    Gallon water
    5       tb           Malt syrup or sugar
                         A few handfuls of cornmeal
                         Large mixing bowl
                         Wire whisk
                         Measuring cups and spoons
                         Wooden mixing spoon
                         Butter knife or baker's
                         -dough blade
                         Clean, dry surface for
                         -kneading
                         3 clean, dry kitchen towels
                         Warm, but not hot, place to
                         -set dough to rise
                         Large stockpot
                         Slotted spoon
                         2 baking sheets
 
   First, pour three cups of hot water into the mixing
   bowl.  The water should be hot, but not so hot that
   you can't bear to put your fingers in it for several
   seconds at a time.  Add the sugar or honey and stir it
   with your fingers (a good way to make sure the water
   is not too hot) or with a wire whisk to dissolve.
   Sprinkle the yeast over the surface of the water, and
   stir to dissolve.
   
   Wait about ten minutes for the yeast to begin to
   revive and grow. This is known as "proofing" the
   yeast, which simply means that you're checking to make
   sure your yeast is viable.  Skipping this step could
   result in your trying to make bagels with dead yeast,
   which results in bagels so hard and potentially
   dangerous that they are banned under the terms of the
   Geneva Convention.  You will know that the yeast is
   okay if it begins to foam and exude a sweetish,
   slightly beery smell.
   
   At this point, add about three cups of flour as well
   as the 2 tsp of salt to the water and yeast and begin
   mixing it in.  Some people subscribe to the theory
   that it is easier to tell what's going on with the
   dough if you use your hands rather than a spoon to mix
   things into the dough, but others prefer the less
   physically direct spoon. As an advocate of the
   bare-knuckles school of baking, I proffer the
   following advice: clip your fingernails, take off your
   rings and wristwatch, and wash your hands thoroughly
   to the elbows, like a surgeon. Then you may dive into
   the dough with impunity.  I generally use my right
   hand to mix, so that my left is free to add flour and
   other ingredients and to hold the bowl steady.
   Left-handed people might find that the reverse works
   better for them. Having one hand clean and free to
   perform various tasks works best.
   
   When you have incorporated the first three cups of
   flour, the dough should begin to become thick-ish.
   Add more flour, a half-cup or so at a time, and mix
   each addition thoroughly before adding more flour. As
   the dough gets thicker, add less and less flour at a
   time.  Soon you will begin to knead it by hand (if
   you're using your hands to mix the dough in the first
   place, this segue is hardly noticeable).  If you have
   a big enough and shallow enough bowl, use it as the
   kneading bowl, otherwise use that clean, dry, flat
   countertop or tabletop mentioned in the "Equipment"
   list above. Sprinkle your work surface or bowl with a
   handful of flour, put your dough on top, and start
   kneading. Add bits of flour if necessary to keep the
   dough from sticking (to your hands, to the bowl or
   countertop, etc....). Soon you should have a nice
   stiff dough. It will be quite elastic, but heavy and
   stiffer than a normal bread dough. Do not make it too
   dry, however... it should still give easily and
   stretch easily without tearing.
   
   Place the dough in a lightly oiled bowl, and cover
   with one of your clean kitchen towels, dampened
   somewhat by getting it wet and then wringing it out
   thoroughly.  If you swish the dough around in the
   bowl, you can get the whole ball of dough covered with
   a very thin fil of oil, which will keep it from drying
   out.
   
   Place the bowl with the dough in it in a dry, warm
   (but not hot)pace, free from drafts.  Allow it to rise
   until doubled in volume.  Some people try to
   accelerate rising by putting the dough in the oven,
   where the pilot lights keep the temperature slightly
   elevated.  If it's cold in your kitchen, you can try
   this, but remember to leave the oven door open or it
   may become too hot and begin to kill the yeast and
   cook the dough. An ambient temperature of about 80
   degrees Farenheit (25 centigrades) is ideal for rising
   dough.
   
   While the dough is rising, fill your stockpot with
   about a gallon of water and set it on the fire to
   boil.  When it reaches a boil, add the malt syrup or
   sugar and reduce the heat so that the water just
   barely simmers; the surface of the water should hardly
   move. Submitted By HUNT@AUSTIN.METROWERKS.COM (ERIC
   HUNT)  On   15 MAR 1995 064641 -0700
  
 
 
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