|Sifted all purpose flour||3 1⁄4 Cup (52 tbs) (3 Tablespoons For Kneading Board)|
|Salt||1 1⁄2 Teaspoon|
|Active dry yeast/1 cake compressed yeast||1 Tablespoon (1 Package)|
|Water||2⁄3 Cup (10.67 tbs)|
|Salad oil/Shortening||3 Tablespoon|
|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.
Serving size: Complete recipe
Calories 2109 Calories from Fat 482
% Daily Value*
Total Fat 55 g84.1%
Saturated Fat 4.4 g21.8%
Trans Fat 0.8 g
Cholesterol 211.5 mg70.5%
Sodium 3181.7 mg132.6%
Total Carbohydrates 346 g115.4%
Dietary Fiber 14.1 g56.5%
Sugars 31.5 g
Protein 54 g108%
Vitamin A 4.9% Vitamin C 0.07%
Calcium 21.3% Iron 123.8%
*Based on a 2000 Calorie diet