Simple but tasty menu Boiled Bagels

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Boiled Bagels

"Bagels which are boiled earlier than being baked."

Ingredients :

four 1/4 cups all-reason flour
2 (.25 ounce) programs lively dry yeast
1 1/2 cups warm water (110 stages F/forty five tiers C)
3 tablespoons white sugar
1 tablespoon salt
1 tablespoon white sugar

Instructions :

Prep : 30M	Cook : 12M	Ready in : 1H40M

In big bowl, integrate 1-1/2 cups flour and yeast. Mix water, 3 tablespoons sugar and salt collectively, and upload to the dry components. Beat with a mixer for 1/2 a minute at a low speed, scraping the edges of the bowl smooth. Beat at a higher velocity for 3 minutes. Then, by way of hand, blend in enough flour to make a reasonably stiff dough.
Turn out onto a gently floured floor and knead till easy and elastic (eight-10 minutes). Cover, allow rest for 15 minutes.
Cut into 12 quantities, form into clean balls. Poke a hole inside the middle with your finger, and lightly amplify the hole whilst working the bagel into a uniform shape. Cover, permit upward push 20 mins.
Meanwhile, start a gallon of water boiling. Put 1 tablespoon of sugar in it, mix it around a bit. Reduce to simmering.
When the bagels are prepared, placed 4 or five bagels into the water, and cook 7 mins, turning as soon as. Drain them. Place on a greased baking sheet, and bake at 375 stages F (190 levels C) for 30 to 35 mins. Remove from oven, consume warm or bloodless.
Broiling alternative: For a glossier surface, place raised bagels on an ungreased baking sheet prior to boiling them. Broil them five inches from warmness for 1 to at least one-half mins on each aspect. Then put them into the new water to be boiled as above. Note: do no longer bake broiled bagels as long as non-broiled ones, 25 mins should be lengthy enough.

Notes :

Reynolds® parchment may be used for simpler cleanup/removal from the pan.

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