Water bagels

 
                                WATER BAGELS
 
 Recipe By     : 
 Serving Size  : 18   Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       c            Milk, Scalded
      1/4   c            Butter
    1       tb           Sugar
    1       t            Salt
    1                    Pkg Active Dry Yeast
    2                    Eggs
    3 3/4   c            All-Purpose Flour
    2       qt           Water, Almost Boiling
    1       tb           Sugar
    1                    Egg White, Beaten
 
   Preheat oven to 400 degrees. Combine the scalded milk,
   butter, sugar and salt. Warm gently to a temperature
   of between 105 degrees and 115 degrees. Remove from
   the heat and add and dissolve the yeast in the
   mixture. Wait 3 minutes while the yeast works. Blend
   in the eggs and flour. Knead this soft dough for 10
   minutes, adding flour if needed to make it firm enough
   to handle. Place in a greased bowl, cover and let rise
   until doubled in bulk. Punch down and divide into
   equal parts (one part for each finished bagel). Roll
   each piece into a rope about 7" long and tapered at
   the ends. Wet the ends and form a doughnut-shaped ring
   from each rope. Cover and let rise on a floured board
   for about 15 minutes. Place in a refrigerator for 2
   hours to firm up the dough. Bring the water to a boil
   and add the sugar. Drop the rings, one at a time, into
   the boiling sugar water. When the bagels surface, turn
   them over and cook an additional 3 minutes. Skim the
   bagels out of the water and place on an ungreased
   baking sheet. Coat each with beaten egg white. Bake in
   the oven until golden brown (The longer you bake, the
   crisper the bagel).
  
 
 
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