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  Sifted all purpose flour 3 1⁄4 Cup (52 tbs) (3 Tablespoons For Kneading Board)
  Salt 1 1⁄2 Teaspoon
  Sugar 2 Tablespoon
  Active dry yeast/1 cake compressed yeast 1 Tablespoon (1 Package)
  Water 2⁄3 Cup (10.67 tbs)
  Salad oil/Shortening 3 Tablespoon
  Egg 1
  Boiling water 4 Quart

Sift dry ingredients together into a deep mixing bowl.
Dissolve yeast in one third of the water.
Use very warm water (105°F.) to 115°F.) for dry yeast; use lukewarm (80°F.
to 90°F.) for compressed.
Sprinkle dry yeast or crumble cake into water.
Let stand for a few minutes; then stir until dissolved.
Add oil or melted shortening to the remainder of warm water and stir into dissolved yeast.
Make a well in the center of flour mixture and stir in the liquid, adding slightly beaten egg when half the liquid has been used.
Stir briskly to form a ball of dough and knead on a lightly floured board for 2 minutes.
Return dough to mixing bowl, smooth side up, and punch down 3 times.
Cover and let rise at room temperature for 30 to 45 minutes, or until the dough has come to the top of the bowl.
Knead again on board until smooth and elastic as for rolls.
Divide dough into 12 equal portions.
Form into lengths not more than 3/4 inch thick, pinching ends together.
Place on a floured cookie sheet and slip under broiler for 3 minutes.
Drop each bagel into rapidly boiling water, in a deep kettle (only a few at a time so they will not touch each other), and cook over moderate heat for 15 to 20 minutes.
Skim out and place on a cookie sheet.
Bake at 375°F.(moderate) for 15 minutes, then increase heat to 400°F.(hot) for 10 minutes, or until bagels are browned and crust is golden brown and crisp.

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