Bagels

1. 1

   Dissolve yeast in 1/3 cup of warm water (105u00b0 to 115u00b0).

2. 2

   Sift dry ingredients.

3. 3

   Stir yeast; add oil and stir again.

4. 4

   Add to the center of the flour mixture, stirring gently.

5. 5

   Add slightly beaten egg.

6. 6

   Stir briskly to form a ball of dough and knead on a floured board for 2 minutes.

7. 7

   Return dough to mixing bowl, smooth side up, and punch down 3 times.

8. 8

   Cover and let rise at room temperature for 30 minutes or until dough has come to the top of the bowl.

9. 9

   Knead again on board until smooth and elastic as for rolls.

10. 10

    Divide dough into 12 equal portions.

11. 11

    Form into rings, 3/4-inch thick.

12. 12

    Place on a floured cookie sheet and slip under broiler for 3 minutes. Remove from oven.

13. 13

    Drop each bagel into rapidly boiling water a few at a time so they do not touch each other, and cook for 15 to 20 seconds.

14. 14

    Remove and place on a cookie sheet.

15. 15

    Bake at 375u00b0 for 15 minutes, then increase heat to 400u00b0 for 10 minutes or until bagels are brown and crust is crisp.

No additional tips available.