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- From: "Sidra M. S. Vitale" <eapu132@rigel.oac.uci.edu>
- Newsgroups: rec.food.recipes
- Subject: Bagel Recipe
- Date: 17 Feb 1994 21:18:15 -0500
- Organization: University of California, Irvine
- Message-ID: <2k18h7$5s1@s.ms.uky.edu>
- References: <2jmg0k$7ie@s.ms.uky.edu>
-
- This is from The Deaf Smith Country Cookbook, by Marjorie Ford, Susan
- Hillyard, Mary Koock. As you can see, it's for sourdough bagels, I
- don't think it makes a difference, though. Also, this book is heavy on
- the good-for-you scale; white flour, oil of your choice, and table salt
- (see recipe) probably won't make a whit a difference.
-
- -----------------------------------------
- Sourdough Bagels
- -----------------------------------------
- Yield : 15
- 2 cups sourdough starter
- 4 1/2 cups whole wheat flour
- 1 tsp sea salt
- 3 tbsp unrefined oil
- 1/2 cup warm water
- Optional: 1 egg
- Glaze: oil, or egg mixed with water
-
- Add flour, salt, oil, and water (and egg if desired) to the starter.
- Knead well. Cover and let rise for 3 hours in a warm place in an oiled
- bowl.
-
- Knead again and shape into rings by rolling dough like bread sticks and
- pinching ends together, or roll out 1/2 inch thick with a rolling pin
- and cut with a doughnut cutter. Let rise for 1 1/2 hours.
-
- Drop bagels into a large pot of boiling water (2 or 3 at a time). When
- they rise to the surface turn them over and boil 1 minute longer.
-
- Put boiled bagels on an oiled baking sheet. Brush with oil or beaten
- egg mixed with water.
-
- Bake at 350 degrees Fahrenheit for 50 minutes or until golden brown.
-
-