604a Bagels
Description
This article is from the collection of recipes from the Sourdough Mailing List, by David Adams with numerous contributions by others.
604a Bagels
Note: The following recipe is not a sourdough recipe, but doubtless it
could be easily modified to become a sourdough recipe.
# From: David Auerbach <N51L5201@ncsuvm.cc.ncsu.edu>
Bagels
Try Bernard Clayton: Breads of France (yep!).
Or: Make a very stiff yeast white bread flour yeast dough with more than the
usual amount of yeast. Let rise. Push down, portion, shape into bagel shapes.
Bring BIG pot of water with two tablespoons malt syrup in it to boil. After
water is boiling (that's how I measure the rising time of the bagels) drop
in three bagels at a time. After 20-30 seconds remove onto a towel, pat
dry and place on baking sheet. Continue. Brush with egg white, sprinkle
topping and bake in 375 oven.
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