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Jo Goldenberg's Bagels

 

52

Yield

1

dozen

Prep

30

min

Cook

35

min

Ready

1

hrs

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

Ingredients

¾ pint water
warm
*
2 Envelopes yeast, active dry
*
1 ½ ounces sugar
½ ounce salt
3 ½ cups bread flour
2 quarts water
boiling
*
1 tablespoon sugar
1 each egg whites
beaten
*
1 x salt
*
1 x sesame seeds
poppy seeds, caraway seeds- , optional
*

Directions

PREHEAT OVEN TO 450F.

Mix yeast, 1½ ounces sugar and warm water.

Let stand 2-or-3 minutes. Mix 2 cups flour and the salt and add to the yeast mixture.

Add remaining 1½ cups flour.

Knead for 5 minutes, adding flour if dough sticks to the table.

Bagel dough should be firm.

Place dough in a clean, greased bowl.

Cover and let rise until double.

Bring water to a boil and add 1 tablespoon sugar.

Divide dough into 12 pieces and shape each into a ball.

Allow the dough to relax 3-to-4 minutes.

Flatten with your palm. With your thumb, press deep into the center of the bagel and tear open with your fingers.

Pull the hole open.

Place bagels on a sheet and cover for about 10 minutes.

Put 2-or-3 bagels at a time into simmering water for about 45 seconds, turning once.

Drain and place on greased baking sheets.

Brush with beaten egg white and sprinkle with salt, sesame, poppy or caraway seeds.

Bake for 35 minutes, turning over when bagels are light brown.

Bagels are done when they are brown and shiny.

Cool on a rack.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 137g (4.8 oz)
Amount per Serving
Calories 4804% of calories from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1747mg 73%
Total Carbohydrate 33g 33%
Dietary Fiber 3g 12%
Sugars g
Protein 29g
Vitamin A 0% Vitamin C 0%
Calcium 2% Iron 29%
* based on a 2,000 calorie diet How is this calculated?

 

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