Bagels (Lewis) Recipe

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Bagels (Lewis) Recipe

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Tips for Baking Bread

Start as early as you can, it will take aprox. 1.5 hours for the dough to double its size.
Make sure your water is the correct temperature, ideally 40-46 deg C (105 deg F to 115 deg F).
If the water is too warm it will kill the yeast, too cold and the yeast will not rise correctly.

Don't try to rush things, wait for the dough to rise properly before putting it in the oven.

Kneading the Dough

Dust your work area with flour, place the dough on the surface and dust with more flour.

Start from the part of the dough closest to you and use the heel of your hands to push down and away from you.
Turn the dough 90% and take the far end of the dough and fold it in towards you.
Push it down and away from you. Repeat this process until the dough feels smooth and stretchy and no longer sticks to your fingers.

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Bagels (Lewis)

Ingredients

1 cup water
1 1/2 tbsp honey
1 1/2 tsp salt
1 cup flour
2 cup bread flour
1 1/2 tsp yeast

Preparation

make dough let rise only twenty minutes in machine cut into 12
pieces. Roll into balls and using the thumb put hole in middle and
turn to shape make sure you have a good opening dust with flour if
you have to Place on greased cookie sheet and let rise 15 to 20
minutes. In a pan, put in about 2 inches of water and bring to a
slight boil carefully lower 3 or 4 bagels at a time cooking 30
seconds on each side. Remove bagels and drain on towel sprinkle with
poppy seeds, sesame seeds or onion bits if you want then place on
greased cookie sheet and bake in a PREHEATED 550 oven 8 minutes. All
so try rolling dough in to rectangles and roll up a hot dog in it and
seal well with water. After they are cooled they can be frozen and
will last 1 month to 6 weeks. Diana(:>) FROM: DIANA LEWIS (VGWN37A)

Servings: 8