BAGELS

Maynard Pittendreigh

1 1/2 cups of water
2 pckages yeast
1 1/2 ouncesof sugar (or Splenda) - you will need a kitchen scale for this
1/2 ounce salt
3 1/2 cups bread flour
2 quarts water
1 egg white

Optional:
cinnamon
raisins
poppy seeds
dried onions or garlic
sesame seeds

1. Mix yeast, sugar and warm water together and let stand 3 minutes.
2. Mix 2 cups of flour with the salt in a large bowl and add the yeast mixture.
3. Stir until combined and slowly mix in the rest of the flour (If making cinnamon raisin bagels, add these to dough now).
4. Knead on a floured surface for 5 minutes, adding additional flour if needed, dough should be firm.
5. Place dough in a greased bowl, cover and let rise until double.
6. After rising punch down and divide dough into 12 balls.
7. Allow to rest for 4 minutes.
8. Bring 2 quarts of water to boil.
9. With your thumb, make a hole in each ball of dough and pull open about 2 inches, making a bagel shape.
10. Preheat oven to 350 degrees.
11. Place the shaped dough onto a cookie sheet and cover for 10 minutes.
12. Lower heat under water for it to be simmering.
13. Drop 2 or 3 bagels at a time into the water for about 45 seconds, turning each once.
14. Drain and place on greased baking sheets.
15. Brush tops with beaten egg white and top with optional toppings.
16. Bake for 35 minutes, turning once for even browning.
17. Bagels are done when they are golden brown and shiny.