Bagels

BAGELS
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1 pkg. active dry yeast
1 1/2 c. warm water
2 tbsp. sugar
2 tsp. salt
4 1/2 to 5 c. flour
1 gal. boiling water
Bagel toppings (poppy seeds, onion, etc.)

In a small bowl, mix together the warm water, yeast, sugar
and salt. Allow to stand for about 5 minutes (until bubbles
start to form). In a large bowl, place 4 cups of flour and
then add the yeast mixture and the egg. Mix until a
workable dough is formed. Turn out the dough and knead, add
the additional flour as you work the dough. Knead until the
dough is smooth and elastic (about 8 to 10 minutes). Place
the dough into a greased bowl and allow to rise for about
20 minutes. Punch down the dough and place on a slightly
floured board, cut the dough into 18 pieces and roll the
pieces into ropes about 6 inches long. Press the ends
together to form the bagel shape. Place the bagels on a
floured surface and allow to rise for 20 minutes. In a
large saucepan bring the water to a boil, then reduce heat
to simmer. Drop in the bagels, one by one, and simmer for
about 3 minutes. Turn them with a spoon after a minute or
so. Remove the bagels and allow them to drain. Repeat with
the remaining bagels. Shake some cornmeal on a cookie sheet
and place the bagels on this. Place the sheet in a preheated
375 degree oven and bake until golden brown, about 30 or 40
minutes.

If you want to top your bagels, shake the toppings on after
you remove them from the water bath.

If you want onion or garlic flavored bagels, shake on onion
or garlic powder as you roll out the ropes.

Pretzels

90 MINUTE SOFT PRETZELS
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3 1/2 c. unsifted flour (about)
2 tbsp. sugar
1 tsp. salt (coarse)
1 pkg. yeast
1 c. water
1 tbsp. butter
1 egg yolk, beaten
1 tbsp. water

Mix 1 cup flour, sugar, salt and undissolved yeast. Heat 1
cup water and butter to 120-130 degrees F. Gradually add to
dry ingredients and beat 2 minutes at medium speed. Add 1/2
cup flour, beat at high speed for 2 minutes. Stir in enough
additional flour to make a soft dough.

On floured board knead 5 minutes, set in greased bowl; turn
to grease top. Cover; let rise in warm, draft-free place 40
minutes. Divide dough into 12 equal pieces. Roll each into a
20 inch rope. Shape into pretzels. Place on greased baking
sheets. Cover, let rest 5 minutes.

Mix egg yolks and 1 tablespoon water, brush on pretzels.
Sprinkle with coarse salt. Bake at 375 degrees F. 15
minutes or until done. Cool on racks.

The Sun is out and now life is getting better

The sun was gone for about 2 weeks here and all I wanted to do was sleep so cooking was out of the question, although I still cooked for my family it was not anything great. I did learn how to make very yummy Pretzels they are great. I also made some bagels for the first time. I do love to make new things and then perfect them to my liking.