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Grandma Sherrill's Bagels
April 07, 2014

Simple and delicious. The dough is a delight to work with. I used bread machine yeast, kosher salt, and warm water, and kneaded 12 minutes or so to get it elastic and smooth (it was never perfectly smooth). You really can just punch a hole in these bagels. I shaped mine with wide holes, expecting the holes to get smaller as in other recipes I've tried, but they never closed up. After boiling, I put an egg white/water mix on top of some bagels and topped with various mixes. On metal baking sheets with a convection oven, it took about 20 minutes to cook the bagels. On a ceramic (I think) Pampered Chef pan, it took 25 minutes. I can't get over how fast and easy these were! Thanks for the recipe!

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