Yeast-Risen Bagels

This recipe dates from my college days and is the second kind of bread I learned how to make (French bread from Julia Child, Vol. I, being the first). My history of science prof and his wife were wonderful bakers, and many is the evening we spent at Bob and Davie's making bread and then eating it, with lots of butter, white wine, home-made beer, and stimulating conversation!

2 T oil
1 t salt
2 pkg. yeast
2 T sugar
1 c hot water
1 egg + 1 extra yolk (or use a good glub of Eggbeaters)
4 1/4 c flour
large kettle of water with a dash of cream of tartar

Mix water, sugar, oil in a large bowl. When cooled to lukewarm, add yeast and stir to dissolve. Add eggs (beaten) or Eggbeaters and stir again. Set aside for 5 minutes or so if you like; not necessary.

Mix in flour and knead well until elastic and "smooth as a baby's bottom."

Put a large kettle of water on to boil and add the dash of cream of tartar.

Prepare cookie sheets. Bob and Davie used ground cornmeal on an ungreased sheet; I use Pam.

Cut into pieces and form dough "snakes" and then join to make coils. Pinch ends together -well- so they will not come undone during cooking and handling. I recommend no large than 2" in diameter (they will expand during rising and cooking).

The first bagels will rise as you make the last ones, so that by the time all are made, you are ready to boil the first ones. Do -not- let bagels double in size; this is not like making other yeast breads!

Put one or two bagels in the kettle (depending on size of bagels and size of kettle - - do not crowd). They will rise to the surface and expand as they boil. Boil on one side for about 30 seconds; turn and boil 30 seconds more. Remove with slotted utensil to prepared cookie sheet.

Bake at 400 degrees for 15-20 minutes or until golden. Yield: about 20 of the best bagels you've ever sunk your teeth into! You won't even want butter or cream cheese or strawberry jam when they're fresh out of the oven!

You may double the recipe, but don't double the yeast!

Freeze well. (Ha ha! - - as if you'll have any left. Make a double batch so you will! If you do double the recipe, don't double the yeast.)

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