(Source: Tassajara Bread Book 1971)
to make 24
1. 8oz warm water
1 level tsp yeast
1oz + sugar
2 eggs, beaten
9oz flour
2. 3oz oil
1 level tsp salt
6oz flour
1. Dissolve yeast in water, then sugar, beaten eggs and flour. Beat well then leave to rise for about 1hr.
2. Fold in oil, salt and rest of flour. Knead and leave to rise 50 min. Punch down and rise for 20 min.
Cut dough into 24 pieces and roll into thin sausages. Join ends to make rings and dip in boiling water for 10 seconds.
Put on greased baking sheet and let rise 20 min. Brush with beaten egg and water and sprinkle with poppy seeds if desired.
Bake at 425ยบ F for 20 min.
OK. Well this is the recipe as transcribed from the Tassajara Bread Book, but Sam reckons the mixture's too wet. When I make them I don't actually measure the flour - just get a workable dough and they come out fine. However Sam made some great bagels last week from another recipe without eggs and leaving the bagels boiling for a whole minute.
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