On one of Julia Childs show, she had a baker there who nmade breads and
bagels... when they poked the center hole, they really stretched it ..
because it contracts when boiling/baking, the initial hole was the size
of the finished bagel .... then they boiled it, and it puffed up some.
They then placed them on parchment on a cookie sheet, let them rest
awhile and finally baked them. And they did double on being baked....
The secret is not boiling them, but simmering them, I guess.

Loki wrote:
>
> il 16 Feb 2004 11:46:44 -0800, (Lynn Gifford) ha
> scritto:
>
> > 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 . . .)
>
> This is in my Better Homes and Garden's Homemade bread cookbook
> c.1973.
>
> 4 1/4 to 4 1/2 cups all-purpose flour
> 2 packages active dry yeast (any one know what those weigh?)
> 1 1/2 cups warm water (110°)- °F I guess
> 3 tablespoons sugar
> 1 tablespoon salt
>
> In large mixer bowl combine 11/2 cups flour and the yeast.
>
> Combine water sugar and salt. Add to dry mixture in mixer bowl.
>
> Beat at low speed 1/2 minute. (...I wish - I use even slower hand and
> spoon)
>
> Beat 3 mins. at high speed (.. ya gotta be kidding!)
>
> By hand stir in the rest of the flour to make a moderately stiff
> dough. (that I can do )
>
> Turn out (yaddayadda)
> Knead till smooth and elastic (8-10 mins)
>
> Cover, let rest 15 mins. (Is this for the dough or the baker?)
>
> Cut into 12 portions, *shape* into smooth balls. i(my hilite)i
> Punch hole in middle, enlarge hole by pulling it. Cover, let rise 20
> mins
> (optional - broil (grill) a bit for smooth glossy surface on an
> ungreased tray)
>
> In simmering sugared water (1 gal :1TBLspnp) boil bagels 7 mins a few
> at a time. Turn once.
>
> Drain. Place on greased baking sheet . Bake at 375° for 30 -35 mins.
> Broiled (grilled) bagels, bake about 25.
>
> Nowhere does it meantion rising after boiling. I would've thought the
> yeast died on the boiling.
>
> --
> Cheers,
> Loki [ Brevity is the soul of wit. W.Shakespeare ]