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Bagels (Breadmaker)

 

232

Yield

12

servings

Prep

50

min

Cook

10

min

Ready

60

min

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

Ingredients

Small (8)
cup water
1 tablespoon honey
1 teaspoon salt
cup whole-wheat flour
1 ⅓ cups bread flour
1 teaspoon yeast, active dry
Medium (12)
1 cup water
1 ½ tablespoons honey
1 ½ teaspoons salt
1 cup whole-wheat flour
2 cups bread flour
1 ½ teaspoons yeast, active dry
Large (16)
1 ⅓ cups water
2 tablespoons honey
2 teaspoons salt
1 ⅓ cups whole-wheat flour
2 ⅔ cups bread flour
2 ½ teaspoons yeast, active dry

Directions

Set for dough cycle. Let the machine knead the dough once, and then let the dough rise for only 20 minutes in the machine. Even if your cycle runs longer, simply remove dough after 20 minutes and turn off the machine.

Divide the dough into the appropriate number of pieces. Each piece should be rolled into a rope and made into a circle, pressing the ends together. You may find it necessary to wet one end slightly to help seal the ends together.

Place these on a well greased baking sheet, cover and let rise only 15 to 20 minutes. Meanwhile, bring to a slight boil in a "nonaluminum pan", (cast iron frying pan) about 2 inches of water. Carefully lower about 3 or 4 bagels at a time into the water, cooking for about 30 seconds on each side.

Remove bagels, drain on a towel, sprinkle with poppy seeds, sesame seeds or dried onion bits if desired and place on the greased baking sheet.

Bake in a preheated 550 degree oven for 8 minutes.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 170g (6.0 oz)
Amount per Serving
Calories 3774% of calories from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 891mg 37%
Total Carbohydrate 26g 26%
Dietary Fiber 6g 23%
Sugars g
Protein 26g
Vitamin A 0% Vitamin C 0%
Calcium 2% Iron 25%
* based on a 2,000 calorie diet How is this calculated?

 

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