ELLEN SCHWARTZ

Mr. Belinsky makes the best bagels in town. You can make bagels, too.

 

Ingredients:

 

2 cups (500 ml) warm water

2 T. (30 ml) active dry yeast

1 tsp. (5 ml) brown sugar

1/4 (65 ml) cup oil

1 T. (15 ml) salt

5 or more cups (1 1/4 litres) flour (mixture of white and whole wheat)

4 quarts (4 litres) water

2 T. (30 ml) brown sugar

1 egg yolk beaten with 1 T. (15 ml) water

 

Dissolve yeast in warm water. Add 1 tsp. sugar, oil and salt. Stir in four cups of the flour. Add flour a little at a time until the dough is too stiff to beat. Knead the dough for 10 minutes, adding enough flour so that it is elastic but not too stiff. Let dough rise in a greased bowl in a warm place until doubled in bulk.

 

Punch down, knead for a few minutes and divide into 18 pieces. Roll each one into a rope 1 inch in diameter and 6 inches long. Form rings, pinching the ends together firmly.

 

Preheat oven to 375.

 

Bring 4 quarts of water to a boil, adding 2 T. brown sugar. Drop 4 or 5 bagels at a time into the boiling water. Turn after they rise to the surface and boil for an additional minute. Lift them out with a slotted spoon and let them rest on a greased cookie sheet while boiling the next 4 or 5 in the same manner. Brush with egg yolk. Bake for 25 to 30 minutes, until golden brown. Makes 18 bagels.