from Betty, 3/6/01:
Who was looking for the bagel recipe? Did you get it yet? Anyway, my sister gave me hers. She says the things you get these days are so fluffy and light because they don't boil them first. They just let 'em raise, coat with egg white, and bake.
Anyhooo . . . here's her recipe for New York Bagels.
2 pk. Dry Yeast
4-1/4 C Sifted Flour
1-1/2 C Warm Water
3 T Sugar
1 t Salt
Knead, cover and let rest 15 minutes.
Cut into 12 pieces.
Shape each piece into a smooth ball, poke hole in center of ball, pull dough to enlarge.
Cover and let rise 20 minutes.
In kettle, combine:
1 Gal. Water
1 T Sugar
Bring to a boil, reduce to simmer.
Cook bagels in water, 4 or 5 at a time. (She says to treat them just like dumplings; when they rise to surface they are done.)
Drain.
Place on ungreased baking sheet.
Bake 375 degrees for 30 minutes.
She says she hasn't made them in years, but when her kids were still home, she made them all the time.
-- Betty in northern lower Michigan quoting George Carlin . . . One tequila, two tequila, three tequila, floor.