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New York Bagel Recipe

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This recipe for New York Bagel, by , is from The Otey Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Monday, August 20, 2007

Category:
Category:

Ingredients:  
Ingredients:  
11/2 c warm water
2 pkg dry yeast
5 tbsp sugar (divided)
1 tbsp salt
1 tbsp malt powder
4 to 41/2 c flour
4 quarts cold water

Directions:
Directions:
In a large bowl sprinkle yeast over warm water. Stir to dissolve. Stir in 3 tablespoons sugar, salt, malt powder and enough flour to make a stiff batter dough about 4 cups. Turn out onto lightly floured surface and knead dough 10 minutes or until smooth. Cover and let stand in warm place for 15 minutes. Divide dough into 12 parts, roll each into a ball and punch a 1" hole in center. Place on ungreased baking sheet cover and let stand for 20 minutes. In large kettle bring cold water and remaining 2 tablespoons sugar to a boil. Reduce heat and simmer 4 bagels at a time for 2 minutes, turn and simmer 2 minutes longer. Remove boiled bagels and place on greased baking sheet. Repeat with remaining bagels. Bake 375 for 25 to 30 minutes or until golden and sound hollow when tapped.

Number Of Servings:
Number Of Servings:
Makes 12 Bagels

 

 

 

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