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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

SOUR DOUGH BAGELS Recipe

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This recipe for SOUR DOUGH BAGELS is from The Todd Family Cookbook Project, 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:  
1 CUP SOURDOUGH STARTER
2 EGGS
3 TBSP. COOKING OIL
2 1/2 CUPS ALL PURPOSE FLOUR
1 TSP. SALT
2 TBSP. SUGAR
1 GALLON WATER PLUS 2 TBSP. SUGAR
Directions:
Directions:
COMBINE STARTER, EGGS AND OIL. MIX TOGETHER FLOUR, SALT AND SUGAR AND ADD TO STARTER MIXTURE. ADD ENOUGH FLOUR SO THE DOUGH LEAVES SIDES OF BOWL. TURN OUT ON LIGHTLY FLOURED BOARD AND KNEAD 8 TO 10 MINUTES OR UNTIL SMOOTH AND ELASTIC. COVER AND LET RISE UNTIL DOUBLED.
TURN ONTO FLOURED SURFACE AND DIVIDE INTO 12 PIECES. SHAPE INTO BALS. PUNCH A HOLE IN THE CENTER OF EACH WITH A FLOURED FINGER. FORM A DOUGHNUT SHAPE BY GENTLY ENLARGING THE HOLE. COVER AND LET RISE 20 MINUTES.
PREHEAT OVEN TO 375º. POUR GALLON OF WATER AND 2 TBSP. SUGAR INTO LARGE KETTLE AND BRING TO BOIL. PLACE BAGELS, 4 OR 5 AT A TIME IN WATER AND COOK FOR 7 MINUTES. DRAIN.
PLACE BAGELS ON GREASED COOKIE SHEETS. BAKE FOR 25-30 MINUTES UNTIL GOLDEN BROWN.
Number Of Servings:
Number Of Servings:
12

 

 

 

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