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