My computer crashed and I Lost my bagel recipe/ I tried a new recipe and they were sinkers!

I think it was last spring?

Also- how does one get Ann's Cookbook? I would love to
have access....

THanks :)

Tracey

Bagels
======
Source: Hors d'oeuvres Cook Book.
I have typed it exactly how the recipe is printed in the book. If you
have a bread machine or kitchenaide by all means use it to do most of
the kneading. I always like to finish the kneading by hand. You can
also make these in to normal size bagels. I have used this recipe for
over 20 years. I have tried other recipes but this is my favourite one.
2 cups warm water
2 packages active dry yeast
3 tablespoons sugar
1 tablespoon salt
about 5 3/4 cups all-purpose flour, unsifted
3 quarts water with 1 tablespoon of sugar
Cornmeal
1 egg yolk beaten with 1 tablespoon water
about 2 tablespoons poppy or sesame seeds.
. Stir together water and yeast in large bowl of electric mixer; let stand
5 minutes to soften yeast. Stir in the Sugar and Salt. Gradually mix in 4
cups of the flour and beat at medium speed for 5 minutes. With a
spoon, stir
in about 1 1/4 cups more flour to make a stiff dough.
turn out on a floured board and knead until smooth, elastic, and no
longer
sticky, (about 15 minutes); add more flour as needed to prevent
sticking -
dough should be firmer than for most other yeast breads. Place in a
greased
bowl, cover, and let rise in a warm place until almost doubled ( about
40
minutes to 1 hour).
Punch dough down and divide into thirds. Set 2/3 of dough aside on a
floured
board; cover with clear plastic. form remaining 1/3 dough in a log and
cut
into 16 equal pieces.

To shape, knead each piece into small ball and poke thumbs through
centre.
With one thumb in hole (hole should be at least 1/2 inch) work fingers
around perimeter, shaping ball into a small donutlike shape about 1 1/2
inches in diameter. Place bagels on a floured board or tray and let
stand 20
minutes.
Bring water-sugar mixture to a boil in a 4 to 5 quart pan; adjust heat to
keep it boiling gently. Lightly grease a baking sheet and sprinkle with
cornmeal. Lift bagels carefully and drop into water (about 6 at a time)
boil gently for 1 minute turning only once (30 seconds each side). Lift
out
with slotted spoon and drain very briefly on paper towels, and place on
baking sheet. Brush with 1/3 of the egg yolk glaze, sprinkle with seeds
and
bake in a 400° oven for 20 minutes or until richly browned. cool on
racks.
Repeat with remaining 2/3 dough (you may need to punch it down
before
shaping,) working with 1/3 at a time. Makes 48 cocktail size bagels.

Source: Hors d'oeuvres Cook Book.

I have typed it exactly how the recipe is printed in the book. If you
have a bread machine or kitchenaide by all means use it to do most of
the kneading. I always like to finish the kneading by hand. You can
also make these in to normal size bagels. I have used this recipe for
over 20 years. I have tried other recipes but this is my favourite one.

2 cups warm water
2 packages active dry yeast
3 tablespoons sugar
1 tablespoon salt
about 5 3/4 cups all-purpose flour, unsifted
3 quarts water with 1 tablespoon of sugar
Cornmeal
1 egg yolk beaten with 1 tablespoon water
about 2 tablespoons poppy or sesame seeds.

.
Stir together water and yeast in large bowl of electric mixer; let stand
5
minutes to soften yeast. Stir in the Sugar and Salt. Gradually mix in 4
cups of the flour and beat at medium speed for 5 minutes. With a
spoon, stir
in about 1 1/4 cups more flour to make a stiff dough.

turn out on a floured board and knead until smooth, elastic, and no
longer
sticky, (about 15 minutes); add more flour as needed to prevent
sticking -
dough should be firmer than for most other yeast breads. Place in a
greased
bowl, cover, and let rise in a warm place until almost doubled ( about
40
minutes to 1 hour).

Punch dough down and divide into thirds. Set 2/3 of dough aside on a
floured
board; cover with clear plastic. form remaining 1/3 dough in a log and
cut
into 16 equal pieces.

to shape, knead each piece into small ball and poke thumbs through centre. With one thumb in hole (hole should be at least 1/2 inch) work fingers around perimeter, shaping ball into a small donutlike shape about 1 1/2 inches in diameter. Place bagels on a floured board or tray and let stand 20 minutes.
Bring water-sugar mixture to a boil in a 4 to 5 quart pan; adjust heat to keep it boiling gently. Lightly grease a baking sheet and sprinkle with cornmeal. Lift bagels carefully and drop into water (about 6 at a time) boil gently for 1 minute turning only once (30 seconds each side). Lift out with slotted spoon and drain very briefly on paper towels, and place on baking sheet. Brush with 1/3 of the egg yolk glaze, sprinkle with seeds and bake in a 400° oven for 20 minutes or until richly browned. cool on racks.
Repeat with remaining 2/3 dough (you may need to punch it down before shaping,) working with 1/3 at a time. Makes 48 cocktail size bagels.

Off to make bagels :)