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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

BAGELS Recipe

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This recipe for BAGELS is from MOM'S COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 to 4 1/2 cups all purpose flour
2 pkgs active dry yeast
1 1/2 C water
3 T granulated sugar
1 T salt
Onion topping
Directions:
Directions:
In large mixer bowl, combine 1 1/2 cups of the flour and the yeast. In small saucepan, combine water, the sugar, and salt; heat just till warm (115-120 degrees). Add to dry mixture in bowl. Beat at low speed of electric mixer 1/2 minute, scraping sides of bowl constantly. Beat 3 minutes at high speed. By hand, stir in enough of the remaining flour to make a moderately stiff dough. Turn out onto lightly floured surface; knead till smooth and elastic, 8-10 minutes. Cover; let stand 10-15 minutes. Cut into 12 portions. Shape into smooth balls. Punch hole in center of each ball with a floured finger. Pull gently to enlarge to 1 1/2 - 2 inch hole, working each bagel into uniform shape; place on ungreased baking sheet. Cover; let rise 20 minutes. Broil 5 inches from heat for 1 1/2 to 2 minutes on each side (tops should not brown). In large kettle combine 1 gallon water and 1 tablespoon sugar; bring to boiling. Reduce heat to simmer. Cook about 4 large bagels at a time for 7 minutes, turning once. Drain on paper toweling. Place on well greased baking sheet. Bake in 375º oven for 25-30 minutes till tops are a deep golden brown.

Makes 12 bagels
Number Of Servings:
Number Of Servings:
12 Bagels
Personal Notes:
Personal Notes:
For onion topping: Cook 1/2 cup finely chopped onion in 2 tablespoons butter till tender but not brown. Spoon over tops of bagels after the first 15 minutes of baking.

 

 

 

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