"Kosher Kettle is a 'must add' to your cookbooks collection. It is extensive in its scope and range, tantalizing in
its wide variety of new and traditional taste sensations and welcoming in its format and easy to follow recipes. Congratulations to Five Star Publications and Sybil Kaplan for this outstanding contribution to the world of Jewish cooking."

-- Kay. K. Pomerantz, author of Come for Cholent, Come for Cholent Again, Come for Everything... but Cholent

Aunt Lil's Bagels

Pareve
Sybil Kaplan, Overland Park, Kansas
Yield: 48 bagels

Aunt Lil is in her 90s and although she doesn't bake bagels any more, I found her recipe in my files and remembered she was the bagel baker par excellence of the family.

2 packages yeast 1 cup water, warm 5 pounds flour 1 cup sugar

4 generous teaspoons salt ¼ cup oil 4 eggs, beaten

1. Preheat oven to 350°F.
2. Place yeast in a bowl, add warm water and let sit 5 minutes.
3. Place flour, sugar and salt in a large mixing bowl. Mix, then make a hole in the center. Add yeast mixture, oil and eggs. Add more warm water to make a good dough.
4. Turn onto a floured surface and knead about 10 minutes. Shape dough into a ball and place in a greased bowl, turning dough around so it is all greased. Cover and let rise in a warm place about 1'/2 hours.
5. Punch down dough and let rise again about 30 minutes. Cut dough into 48 pieces. Roll each piece of dough into a long rod. Wrap around your hand to connect the ends. Seal with water. Place on greased cookie sheets and let rise 15-25 minutes.
6. Heat a pot of water to boiling. Using a slotted spoon, drop each bagel into the boiling water for one and a half minutes then tum and let cook one and a half minutes more. Drain on paper towels, then place on greased cookie sheet. Bake in a 350°F oven for 25 minutes until firm but not quite brown. Switch oven to broil and brown under broiler on both sides.

Preparation and Cooking Time: 3½ hours