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Bagels 2

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Submitted by ChefG

YIELD

30 servings

PREP

45 min

COOK

15 min

READY

60 min

Ingredients

8 1.9
1 15
TABLESPOON ML SALT
1 15
TABLESPOON ML SUGAR
2 2
EACH EACH YEAST, COMPRESSED *
2 473
CUPS ML WATER
lukewarm potato water *
¼ 59
CUP ML VEGETABLE OIL
4 4
LARGE LARGE EGGS
slightly beaten
2 3E+1
TABLESPOONS ML SUGAR
2 2
QUARTS QUARTS WATER
boiling *
1 1
X X POPPY SEED
or sesame seeds (optional) *

Directions

  • (Water which peeled potatos have cooked in. Plain water may be used, but it’s not as good.)

Sift together dry ingredients. Soften yeast in ⅓ of potato water. Add to flour. Add oil to remaining potato water and stir into the flour mixture. Add eggs and stir briskly to form a ball of dough. Knead on a lightly floured board for 10 minutes. (This MUST be a firm dough) Add more flour if necessary. Return to the bowl--smooth side up. Cover with a towel (tea etc) and let rise at room temperature until the dough rises to the top of the bowl. Knead again on a lightly floured board until smooth and elastic (as for rolls). Pinch off pieces of dough and roll between the palms of the hands to form ropes about 6 inches long and ¾ inches wide. Pinch the ends together firmly to make a doughnut shape.

Add sugar to boiling water. Drop bagels into water one at a time. As they come to the surface, turn them over. Boil 1 minute longer on the second side.

Place on a greased cookie sheet and bake at 450 F. until the crust is golden brown and crisp--10 to 15 minutes. Bagels may be sprinkled with poppy seed or sesame seed before baking if you like.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 59g (2.1 oz)
Amount per Serving
Calories 152 17% from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 28mg 9%
Sodium 244mg 10%
Total Carbohydrate 9g 9%
Dietary Fiber 1g 4%
Sugars g
Protein 9g
Vitamin A 1% Vitamin C 0%
Calcium 1% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Trans-fat Free
 

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