Bagels # 2   Bagels # 2   Ingredients: ------------ 6 cups      of High Gluten Flour* +1 cup for sprinkling 2 packages  of yeast 1/2 cup     sugar 1 tbls      salt 3 cups      hot water (120-130 deg.) 3-4 quarts  boiling water w/1 1/2 tablespoon of sugar added 1           egg white + 1 tablespoon cold water Note: ----- * High Gluten flour is the secret here!  Gluten Flour creates a much sturdier dough which allows it to stand up to the rigors of most commercial mixers.  It creates a much chewier product, whether it be a bagel, pizza, or bread.  I buy a 50lb sack at my local pizzeria for $10.00.  It lasts me about 3 months...  I understand the same product can be bought in a regular supermarket called "Bread Flour" *NOT* "all purpose-flour".  All-purpose flour is for cakes and muffins and stuff that basically shouldn't strengthen your jaw! Mixing: ------- In a large bowl, add 6C flour, and the rest of the dry ingredients. Mix.  Add the 3 cups of hot water.  (Be careful that the water isn't any hotter or you'll kill the yeast-err towards the cooler side).  Mix for as long as you can with a sturdy wooden spoon until it seems like you're going to crack it! Kneading: --------- Turn the dough out of your bowl onto your (dry) work surface.  Scrape anything clinging to the bowl and just add it to that big old nasty dough blob.  Start kneading.  Knead for 10 minutes, adding sprinkles of flour to control stickiness.  The dough will come together.  It's OK if the dough is slightly tacky in the end...just not totally sticky.  As you become more experienced with dough making, you can avoid the dough clinging to your hands and counter..  Try to clean the counter with the dough. First Rise: ----------- Form dough into a ball.  Place in a bowl greased with vegetable shortening.  Turn the dough around in the bowl once or twice just to get the ball covered with a little shortening.  Cover tightly with saran wrap.  Let rise for about an hour in a warm place until the dough ball has doubled in size.  (If using Rapidrise yeast, you can cut the rise time in half).  Get the 3-4 quarts of water w/sugar slowly boiling at this stage. Forming: -------- When the dough has sufficiently risen, turn it out of the bowl onto a floured work surface.  Press the air out of the dough with extended fingers.  With a dough blade & a scale, cut dough into 4-5 oz segments. (I usually get about 12 segments).  Roll each into a smooth ball and let them relax for a few minutes.  With the palm of your hand, flatten each ball somewhat.  Take each flattened dough and poke a hole right in the center with your finger.  With the same motion that you would use if you were rolling a rubber band on your two index fingers, pull the hole open.  Try to concentrate on keeping the bagel uniform in thickness.  It should quickly look like a bagel, sort of.  Place 'em close together on the counter, cover loosly with the saran wrap you just used before to cover the bowl, and let rise for about 10 minutes.  Preheat your oven to 400 degrees F. Boiling: -------- Drop 3-4 bagels into the boiling water, or as many as you can fit without crowding them.  (If the bagel holes have closed up, you may gently pull them open again before you drop them in the water).  Try to keep the water at a rolling boil.  Boil for about 3 minutes, flipping them over in the water every 30 seconds or so.  Place bagels on a towel to drain for a few minutes.  Repeat until all bagels have been boiled. Place bagels on baking sheets which have been greased with vegetable shorting.  You can sprinkle cornmeal on it too.  I have my best success with insulated baking sheets...  Spread bagels out as much as possible. Toppings: --------- With a BBQ brush, paint each bagel with egg white/water wash.  (I beat this egg wash with a wisk slightly before application, which breaks down any big snotty strands).  Sprinkle poppy seeds on a few.  Sprinkle sesame seeds on a few.  Leave a few plain.  Kosher salt or Fresh minced Garlic work well too.  Ok, wanna get weird, put M&M's on 'em!!!!  I don't care ;-) Baking: ------- Place baking sheets in oven and bake @ 400 for 25-30 minutes.  2 or 3 times during the baking process, rotate the sheets in the oven to compensate for any oven temperature irregularities.  (If using a convection oven, you can reduce the temperature by 25 degrees or so). (the original recipe suggests that you flip each bagel upsidedown halfway through the baking stage.  This apparently helps get rid of the "flat bottom".  I don't do this because I simply don't give a sh*t ;-) ) Cool on wire racks. Serving Suggestion: ------------------- Serve each half toasted with a thick layer of Cream Cheese, Nova Scotia lox, slices of ripe Jersey Tomatoes, and a thin slice of Bermuda onion....  Obviously!                            Or: Cut them in half and freeze while still warm.  (Every morning, I defrost one in the microwave for 27 seconds, then toast!) Angel_Juli         This webset page was assembled on Sunday June 15, 2008 by BuzyS. with graphics from Hemera using one of the many auto-scripters available at  Chat_Central_Gateway  All rights reserved KENDOC 2005