Category: Breads

  Date Posted: 9/27/2009

  Author: Elaine Cope

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  Prep Time:

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  Serves:

2 pkg. Yeast
2 cups Warm water
4 Eggs
1 Tbl. Salt
1 Tbl. Sugar
1 cup Oil
8 cups Flour

1. Soften the yeast in ½ cup warm water - (this is part of your original 2 cups).

2. Beat all 4 eggs and blend it into the yeast. Add remaining water, salt, sugar, oil and plus 2 cups flour. Then stir in more flour about half of what is left (approximately 2 cups out of 8 ).

3. Then knead and keep adding more flour little at a time until dough is not sticky. (When still kneading if desire onion bagels add dried onions to taste, if desire cheese flavor add a little bits of shredded cheese and knead it altogether.)

4. Now when the dough is pretty stiff and not sticky place into a bowl or pan and let rise until double in bulk. Then punch down.

5. After punched down to normal size again, divide into doughnut size pieces and roll into a hoop - like a long worm shape then roll it around into a circle or keep as a huge worm size and pinch the ends. This is to seal it.

6. Next dissolve 2 tablespoons sugar in 2 quarts of water. Bring water to a full boil, then drop bagels into the water. The bagels will sink and then they rise - at this time turn them over and boil for another 2 minutes.

7. Remove with a slice spoon (my brown one) then put on a greased cookie sheet and brush with a glaze. (Glaze: Beat 2 eggs and 2 tablespoons of water)

8. Bake at 425 deg til brown.

» Bob's Pizza Crust
» Banana Tea Bread
» Egg Twist Bread
» (New England) Tea Scones
» Banana Bread
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» Pancakes
» Indian Fry Bread
» Bread Sticks
» Zucchini Bread
» Biscuits
» Twinkling Rolls
» Butter Rolls
» White Bread
» Bagels