Sourdough bagels

 
                              SOURDOUGH BAGELS
 
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Breads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2   c            Primary Sourdough Batter B*
    1 3/4   c            Flour
    1       t             -- salt
    3       tb           Sugar
    3       tb           Salad oil
    2                    Eggs
    2       tb           Sugar in 4 qts boiling water
 
   *Prepare Primary Sourdough Batter B according to
   recipe. Be sure that you have saved 1 cup starter
   separately. Let all ingreds come to room temp. Sift 1
   1/2 c flour, salt, & sugar into warm bowl. Stir in
   salad oil & eggs. Stir in Primary Batter B & add
   enough additional flour for dough to leave sides of
   bowl. Turn dough onto well floured board & knead in
   enough additional flour to make dough smooth & elastic
   (abt 1/4 c). Place in warm greased bowl, cover & set
   bowl in warm 85F spot until doubled in bulk. This will
   take abt. 2 hrs. When doubled, punch down & let proof
   for an additional 1 1/2 hrs or until doubled in bulk.
   
   Turn dough out onto floured board & divide it into
   12-14 equal pieces. Roll each piece into a 6-" roll
   abt 3/4 " thick. Pinch the 2 ends together to form a
   doughnut shape. Boil 4 qts water & add 2 tb sugar.
   Drop each bagel into boiling water 1 at a time. Boil
   only 4 at a time. Cook until they rise to the top &
   then turn over & cook for 2 mins longer. [DG NOTE-
   don't cook longer than 3 mins or they get tough.]
   Remove w/slotted spoon & place on greased cookie
   sheet. When all have been boiled, put in preheated
   375F oven & bake for 20-25 mins until crusty & golden
   brown. Makes 12-14 bagels. Adventures in San Francisco
   by Charles D. Wilford, 1971, ISBN 0-912936-00-2. Typed
   by Deidre Ganopole
  
 
 
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