New York Bagels
- 1 yeast / warm water pinch of sugar- let get thick
- 2 cups warm water
- 3 tablespoons crisco
- 1 tablespoon salt
- 1 liquid barley malt
- Black pepper optional
- 3 cups flour (and additional until dough pulls from bowl)
Knead dough and add flour a scrape when sticky
Ready when it stand and lets go - or push in and pushes up
Butter bowl and top of dough, cover with saran and place towel over. Rise 1 hour.
After 1 hour punch down, divide again in greased bowls (10 large bagels)
Divide to 5 ps.
Pinch to make round-put finger through middle and roll
Put on floured towel or pan, egg white glaze
In boling water 1/4 cup sugar and 1tsp baking soda
Rapidly boil bagel 1.5 minutes
Place on cornmeal
Steam in oven 500 reduce to 450 bake 25minutes. Sit in off oven for 5 minutes, then open for 5 minutes.