Recipe: Hot Roll Bagels (using hot roll mix) (1986)

HOT ROLL BAGELS

1 pkg. Pillsbury Hot Roll Mix
1 cup hot tap water
1 egg
2 tablespoons margarine or butter, softened
FOR TOPS:
Beaten egg
1 to 2 tablespoons poppy or sesame seed

In large bowl, combine yeast from foil packet included in mix with flour mixture. Stir in 1 cup hot tap water, 1 egg and margarine until dough pulls cleanly away from sides of bowl.

Turn dough out onto lightly floured surface. With greased or floured hands, shape dough into a ball. Knead dough for 10 minutes until smooth. Cover with inverted bowl; let rest 5 minutes.

Divide dough into 12 balls. With greased hands, shape each ball into a rope 8 inches long and 1 inch in diameter. Dip one end in water and pinch the two ends firmly together. Place rings on floured board and shape into circles. Cover; let rise 5 minutes.

Heat oven to 375 degrees F. Generously grease or line cookie sheets with parchment .paper.

In Dutch oven or large saucepan, bring 2 quarts of water to a boil. Reduce heat to simmer.

With slotted spoon, drop bagels one at a time into water; cook 5 seconds on each side. Remove with slotted spoon and place on prepared cookie sheets.

Brush bagels with beaten egg; sprinkle with poppy seed.

Bake at 375 degrees F for 22 to 28 minutes or until golden brown. Immediately remove from cookie sheets.

VARIATION:

FOR CHEWIER BAGELS:
After allowing bagels to rise 5 minutes, place on ungreased cookie sheets. Broil 5 to 6 inches from heat for 3 to 4 minutes or until light golden brown. Remove from oven; drop bagels into simmering water one at a time and continue as directed above, reducing baking time to 18 to 22 minutes.

Makes 12 bagels
From: Recipelink.com
Source: Recipe booklet: Summer Fun Cookbook, Pillsbury Classic Cookbooks, 1986