Lynn Gifford wrote:

"Phil(NM)" wrote in message ...

Which recipe did you use? Care to post it?
Thanks.

circe, @nospam.internet.look.ca wrote:

Made bagels for the first time today and they came out of the oven
looking more like doughnut-store honey crullers than bagels.

I had a lot of problems getting the dough to stick to itself when
kneading them, and joining the ends when making a long rope of dough.
In fact one came out of the oven looking more like a croissant than a
bagel!

What did I do wrong? How can I avoid this in future?

And one more question - next time I make them, I'd like to double the
recipe and freeze half. This recipe called for one envelope of yeast
and three cups of flour. Is it necessary to use two envelopes of yeast
to six cups of flour or can I get away with just one envelope?

Circe

I think you need lots of yeast because the bagels still have to rise
AFTER you boil them. Also, I am *NOT a great baker BUT when I make
bagels, I roll the dough into a ball in my hands (like when you shape
buns) and poke ny finger through it to make the middle hole.
Lynn from Fargo
*(Baking requires measuring . . .)

Not sure what you consider "lots" of yeast. In my case, I use one tsp
rapid for the sponge and 1/2 tsp for the dough. Seems plenty to me.
--
Alan

"If you reject the food, ignore the customs, fear the religion, and
avoid the people, you might better stay home."
--James Michener