Bagels (Koss) Recipe

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Bagels (Koss) 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 (Koss)

Ingredients

4 1/2 cup flour
2 package active dry yeast
1 1/2 cup warm water -- 110-115 f
3 tbsp sugar
1 tbsp salt
1 tbsp sugar

Preparation

In mixer bowl combine 1 1/2 cups flour and the yeast. Combine warm
water, 3 Tbls. sugar and the salt. Pour over flour mixture. Beat at
low speed for 30 seconds, scraping sides of bowl constantly. Beat 3
minutes on high speed.

Stir in as much of the remaining flour as you can mix in with a
spoon. Turn out onto lightly floured surface. Knead in enough
remaining flour to make a moderately stiff dough. Continue kneading
until smooth and elastic, 6 - 8 minutes. Cover; let dough rest 10-15
minutes.

Cut into 12 portions; shape into smooth balls. Punch a hole in the
center of each with a floured finger. Pull gently to enlarge hole to
1 1/2 to 2 inches. Place on a greased baking sheet. Cover; let rise
20 minutes. Broil 5 inches from heat for 1 1/2 - 2 minutes on each
side. Tops should not brown.

Heat 1 gallon water and 1 tablespoon sugar to boiling; reduce heat.
Cook bagels, 4 or 5 at a time, for 7 minutes, turning once. Drain.
Place on greased baking sheet. Bake in 375 degree oven 25 - 30
minutes.

Posted by "R. S. Koss" to the Fatfree Digest
[Volume 14 Issue 6] Jan. 6, 1995.

Individual recipes copyrighted by originator. FATFREE Recipe
collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
[email protected] using MMCONV. Archived through kindness of Karen
Mintzias, [email protected].

1.80á

Servings: 12